Roast Goat

Rinse the skinned leg of goat under cold running water and pat dry with paper towels. Remove any remaining hair or debris from the surface.

Cut the goat leg into uniform chunks of approximately 2–3 inches, removing excess fat if desired. Set aside on a clean cutting board.

Combine the flour, salt, and pepper in a shallow bowl, stirring well to distribute the seasonings evenly.

Coat each piece of goat meat thoroughly in the flour mixture, shaking off excess and laying pieces on a plate.

Heat the margarine in a large, heavy-bottomed roasting pan or deep skillet over medium-high heat until melted and shimmering.

Working in batches to avoid overcrowding, place the floured goat pieces into the hot margarine and sear for 2–3 minutes per side until golden brown.

Once all pieces are seared, return them to the roasting pan, add 1 cup of water, and stir to deglaze the bottom.

Cover the pan tightly with foil or a lid and place in a preheated 350°F (175°C) oven.

Check the goat after 90 minutes; the meat should be very tender and falling apart easily when tested with a fork. If still firm, return to the oven for an additional 15–30 minutes.

Remove from the oven and let rest uncovered for 5 minutes to allow the flavors to settle. Serve hot with the pan juices spooned over each portion.