Goat Leg, On Bone, 2.0kg-2.5kg

Goat Leg On Bone is a bone-in goat leg from small British farms, weighing 2.0 to 2.5kg – a generous joint for a memorable and distinctive roast. Goat leg has a deeper, more complex flavour than lamb with a lean, well-developed muscle that rewards slow, careful cooking. As a result, low and slow is the approach that unlocks the remarkable flavour potential of this cut. Furthermore, goat is one of the most widely eaten meats in the world but remains underappreciated in Britain. In particular, British-farmed goat leg on the bone suits the same slow-roast approach as shoulder of lamb but delivers a distinctly different and more assertive result.

About Goat Leg On Bone

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Goat Leg On Bone from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Goat Leg On Bone From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Goat Leg On Bone

To get the very best from Goat Leg On Bone:

• Marinate overnight in yoghurt, garlic, ginger and spices for the most effective tenderising and flavouring.
• Slow-roast at 150°C covered for 3 to 4 hours until completely tender, then uncover to colour for 20 minutes.
• Furthermore, goat leg on bone makes an outstanding Caribbean preparation with allspice, thyme, Scotch bonnet and a long slow cook.
• Rest for 20 minutes before carving or pulling apart – the larger joint needs adequate resting time.

Perfect Pairings

Goat Leg On Bone pairs beautifully with:

• Yoghurt, garlic, ginger and warm spices for an Indian-inspired slow roast
• Allspice, thyme, Scotch bonnet and root vegetables for a Caribbean preparation
• Rice and peas, flatbreads or roasted root vegetables alongside
• A robust Malbec, Shiraz or a cold Red Stripe lager alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Goat Leg On Bone brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.