Leg of goat is a leaner cut of meat than leg of lamb, but it also has a higher moisture content and will remain tender if you cook it properly. A mature goat is best stewed, while a younger goat is suitable for this recipe, which involves roasting or grilling. You can season a leg of goat much like you would a leg of lamb, so feel free to create your own spice rub if you’d like something other than this jerk spice combination.
Puree the soy sauce, lime juice, olive oil, chopped onion, pepper and garlic with the other herbs and spices in a blender or food chopper.
Pierce the goat leg all over and rub the pureed vegetable and spice paste into the meat. Cover the leg of goat and refrigerate for eight hours or overnight.
Preheat the oven to 400 degrees F.
Place the goat in a roasting pan and loosely cover it with foil. Sear the meat by roasting it at 400 degrees for 15 minutes.
Reduce the oven temperature to 350 degrees and continue roasting the goat leg for one to two hours, depending on the size of the leg, until the internal temperature of the meat reaches 145 degrees in the thickest part of the thigh. You may remove the aluminum for the last 15 minutes of cooking to allow the meat to brown.
Let the leg of goat stand for about 15 minutes prior to carving.