# Salt-Crusted Whole Leg of Goat with Smoked Lard Rub
*A primitive, theatrical centerpiece that yields the most succulent, fall-apart meat imaginable.*

## Headnote
The first time I pulled a salt-crust dome from the oven, I felt less like a cook and more like an archaeologist. There is something primal and deeply satisfying about shattering a hard mineral shell to reveal a steaming, aromatic treasure hidden inside. For goat—a lean meat that can easily turn into shoe leather if mistreated—the salt crust is more than a gimmick; it’s an insurance policy. 

The crust acts as a pressurized steam chamber, trapping every drop of moisture and forcing the essence of woodsmoke and herbs back into the muscle fibers. Because we are using a whole leg, the bone acts as a thermal conductor, cooking the meat evenly from the inside out while the salt protects the exterior. The result is a roast that is impossibly tender, flavored with the richness of smoked lard and the earthy perfume of rosemary.

The most critical thing to remember is the seal. If you have gaps in your salt dough, the steam escapes, and you lose the magic. Spend the extra minute to ensure the leg is completely entombed. When you crack it open at the table, the scent that hits your guests will be worth every pound of salt.

**Prep time:** 30 min
**Cook time:** 3–4 hours (depending on weight)
**Total time:** approx. 4.5 hours
**Yield:** 6–8 servings
**Difficulty:** Medium

## Ingredients
**For the Goat & Rub:**
* 1 whole leg of goat (5–7 lbs), brought to room temperature
* 1/2 cup smoked lard (or high-quality leaf lard)
* 4 cloves garlic, minced into a paste
* 2 tbsp fresh rosemary, finely chopped 
* 1 tbsp coarse black pepper

**For the Salt Crust:**
* 6 lbs (approx. 3 boxes) kosher salt
* 6 large egg whites
* 1 cup cold water, plus more as needed
* 4 sprigs fresh rosemary

## Method
1. Preheat your oven to 325°F (160°C) and ensure the rack is set to the lowest position.
2. Pat the goat leg completely dry with paper towels to ensure the fat rub adheres.
3. Combine the smoked lard, garlic paste, chopped rosemary, and black pepper in a small bowl until it forms a smooth, spreadable ointment.
4. Massage the lard mixture over the entire surface of the goat leg, ensuring every crevice is coated.
5. In a very large mixing bowl, combine the kosher salt and the egg whites.
6. Mix by hand, adding water 1/4 cup at a time, until the salt feels like wet Caribbean sand—it should hold its shape firmly when squeezed in your fist.
7. Line a heavy-duty roasting pan with a double layer of parchment paper.
8. Spread a 1-inch thick bed of the salt mixture on the parchment, roughly the size and shape of the goat leg.
9. Place the lard-rubbed leg onto the salt bed and tuck the whole rosemary sprigs against the meat.
10. Pack the remaining salt over the goat, patting it firmly to create a seamless, airtight dome about 1 inch thick.
11. Bake for approximately 25–30 minutes per pound, or until a probe thermometer inserted through the crust into the thickest part of the meat (not touching the bone) reads 165°F (74°C).
12. Remove the pan from the oven and let the roast rest, undisturbed in its crust, for at least 30 minutes.
13. Bring the pan to the table and use a clean hammer or the back of a heavy knife to crack the salt shell.
14. Carefully lift off the large shards of salt and brush away any clinging crystals with a pastry brush.
15. Carve the meat directly off the bone; it should pull away with very little resistance.

## Variations
**Fire-Roasted Version**: If cooking over live coals, wrap the salt-encrusted leg in three layers of heavy-duty foil. Bury it in the embers for 3 hours, rotating once.
**Spiced Moroccan Profile**: Replace the rosemary and lard with a rub made of tallow, cumin, coriander, and cinnamon for a warmer, aromatic flavor. 
**Game Swap**: This technique works exceptionally well for a bone-in leg of venison or a small wild boar ham, though venison should be pulled at 135°F (57°C) to keep it medium-rare.

## Storage & Reheating
Store leftover meat (separated from the salt shards) in an airtight container in the fridge for up to 4 days. To reheat, place the meat in a shallow dish with a splash of broth, cover tightly with foil, and warm at 300°F (150°C) until just heated through to prevent drying.

## Pairing Suggestion
The intense savoriness of the goat and smoked lard demands a glass of bold, tannic Syrah or a smoky mezcal served neat.