Hay and Berry Roasted Goat Leg

by Katherine Perry


  • 1 bone-in goat leg, bone trimmed to fit in roasting pan
  • 1/2 cup butter, cut in 8 pieces (goat butter if you can find it!)
  • 2 cups white wine
  • several handfuls of hay (from your friendly farm neighbor or a pet store)
  • 1/2 cup chopped tarragon
  • 1/4 cup chopped mint
  • 6 cloves peeled garlic
  • 1 cup mixed tart berries
  • 3/4 cup olive oil
  • 1 Tbsp. salt
Hay and Berry Roasted Goat Leg

Elizabeth Cecil

Soak hay in water for an hour, up to overnight.

Put marinade ingredients (tarragon, mint, garlic, berries, olive oil, and salt) in food processor and process until smooth. Coat entire leg in marinade, cover with plastic wrap and refrigerate for at least two hours, or preferably overnight.

Heat oven to 475 degrees. Line the bottom of a large roasting pan with the drained hay and place leg on top. Pour wine into the pan and dot goat with butter. Cook until goat begins to brown, 15-20 min. Cover roasting pan tightly with aluminum foil and reduce oven temperature to 275. Cook until meat pulls off easily, 5-7 hours depending on the size of the leg.

Strain the juices out of the pan in a fine sieve, reduce by half, adjust seasoning, and serve alongside the leg.

Yield: 6-8 servings