Moroccan Goat Leg


Lamb Tagine
Lamb Tagine

For The Pot

  • 1 Goat Leg

For The Rub

  • 2 tablespoons ground coriander
  • 1-2 tablespoons ground cumin
  • 2 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper

Serves 6

Technique Use

  • All Purpose

Equipment Used


Mix all the rub ingredients together.

Make some deep slashes in the Goat Leg.

Apply the Rub, getting down in to those cuts.

Cover and refrigerate over night.

Get Vuurvakie over ready and running around 150'C.

Place Goat Leg in a Baking Tray and cook in the Vuurvakie for 3-4 hours or until IT has reached 92'C and the meat pulls off the bone.

Serve in Homemade Flat Breads with Salad.