Cumin Crusted Goat Leg

Posted by Jenni Harris
Nov 14, 2016 1:01:00 PM


  • 1 whole bone-in goat leg, roughly 5 pounds, aitch bone removed
  • Sea salt
  • Several pounds new potatoes, young onions, carrots
  • 2 tablespoons vegetable oil


  • 1 bunch scallions, minced
  • 1/4 cup whole cumin seeds
  • 2 tbsp crushed dried hot red whole chiles
  • 3 tbsp peanut oil
  • 2 tbsp Chinese black vinegar
  • 3 tbsp fresh minced ginger
  • 1 tablespoon ground cumin
  • 2 tbsp sea salt
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp toasted sesame oil


Make 12 to 16 slits in the goat leg with a paring knife. Combine the minced scallions, cumin, cumin seeds, sea salt, dried red chiles, soy sauce, peanut oil, brown sugar, black vinegar, sesame oil and minced ginger in a mixing bowl Divide this seasoning mix in half. Take half of the seasoning mix and rub very well onto both sides of the goat leg, pressing into all the nooks and crannies, using your fingers to push some seasoning into the cuts you made with your knife. Allow the seasoned leg to “marinate” for 1-2 days.

Pull from the fridge and let rest at room temp for 1 hour before cooking. Clean and season the potato mixture with salt and a whisper of vegetable oil. Place the vegetables in the roasting pan around the goat leg. Roast for an hour in a preheated 325 degree oven. After an hour, rub the top of the goat leg with the remaining half of the seasoning mix. Raise temperature to 375 and cook for another 45 to 60 minutes, or until the internal temperature reaches 145 degrees. Let meat rest for 15 minutes and serve.

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