FRESH Goat Leg

Fresh goat leg is a bone-in cut and one of the leanest red meats available, around 27g protein and just 3g fat per 100g cooked, which is less fat than skinless chicken thigh. That leanness is also why it needs patience: slow roast at 150C for 3 to 4 hours, or braise, rather than cooking it fast like lamb, which would leave it tough and dry. The bone adds flavour and helps it cook evenly. Goat is a staple across South Asian, Caribbean, African and Middle Eastern cooking, and takes bold spicing well. We can leave the leg whole, butterfly it for the barbecue, or cut it into curry pieces, tell us at checkout. Marinate overnight in yoghurt and spice to tenderise and deepen the flavour.