And dinner last night I did a bloody nice meal of pulled goat tacos.
Gave the goat back leg a thorough dry rub using a mixture of smoked garlic salt, smoked paprika, cumin, garam masala, and rosemary & left in the fridge for about 6hrs before leaving on bench to reach room temp. Preheated the oven to 220°C, then poured a cup of freshly squeezed orange juice over the goat, covered with tin foil & into the oven. As soon as it went into the oven I dropped the temp to 150°C & left it to slowly cook for about 7hrs. Pulled it out briefly every hour or two to baste with the juices. Came out insanely tender & was just falling apart. Into wraps with a nice homemade salsa & some dijon mustard. Hands down the best goat dish I’ve ever done.
Attachment 158954Attachment 158955Attachment 158956