Portuguese Style Goat
Yield
10 servingsPrep
20 minCook
1 hrsReady
4 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
goat
leg |
* |
| 3 | large |
garlic cloves
peeled |
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | tablespoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
goat
leg |
* |
| 3 | large |
garlic cloves
peeled |
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 15 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 45 | ml |
olive oil
|
|
Directions
In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil.
Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375℉ (190℃) F oven about 1 hour, turning meat after 30 minutes.
Transfer to platter and let rest for 10 minutes before carving.
Serve with rice.
