# Salt-Crusted Whole Leg of Goat with Garlic and Cracked Peppercorn
*An ancestral, primal roast that locks in every ounce of moisture through the power of a salt kiln.*

## Headnote
Cooking a whole leg of goat can be intimidating because the meat is leaner than lamb and prone to drying out if left exposed to the harsh dry heat of an oven. The salt crust method is my absolute favorite solution for this. You are essentially building a custom earthen oven around the meat, which traps the steam and natural juices while seasoning the roast deeply and evenly from the outside in. 

When you bring this to the table, the presentation is theatrical. Cracking the hardened salt shell with a kitchen mallet or the back of a heavy knife reveals a steaming, impossibly tender roast that smells of toasted peppercorns and garlic. Because goat has a distinct, grassy sweetness, we keep the aromatics bold but simple. 

The most critical tip for success: Do not carve the meat until you have scraped away every loose bit of salt from the surface. If a chunk of the crust falls into the sliced meat, it will be overwhelmingly salty. Take your time with the "excavation" phase, and you’ll be rewarded with the best goat you’ve ever tasted.

**Prep time:** 30 min
**Cook time:** 2–3 hours (depending on weight)
**Total time:** 3.5 hours
**Yield:** 6–8 servings
**Difficulty:** Medium

## Ingredients
*For the Goat:*
* 1 whole leg of goat (5–7 lbs), bone-in, brought to room temperature
* 3 tbsp rendered beef tallow or lard, melted
* 8 cloves garlic, smashed into a paste
* 3 tbsp coarse black peppercorns, cracked
* 4 sprigs fresh rosemary, leaves stripped and chopped

*For the Salt Crust:*
* 6 lbs (approx. 2 large boxes) Kosher salt
* 6 large egg whites
* 1/2 cup cold water

## Method
1. Preheat your oven to 325°F (165°C) and ensure the rack is set to the lowest position to accommodate the roasting pan.
2. Pat the goat leg completely dry with paper towels until the surface is no longer tacky.
3. Rub the melted tallow over the entire surface of the meat to act as a binder for the aromatics.
4. Press the garlic paste, cracked peppercorns, and chopped rosemary onto the meat, massaging the mixture into any crevices.
5. In a massive mixing bowl, combine the Kosher salt and egg whites using your hands.
6. Add the water one tablespoon at a time, mixing until the salt feels like wet sand that holds its shape when squeezed in your fist.
7. Line a heavy roasting pan with parchment paper or a silicone mat.
8. Spread a 1-inch thick layer of the salt mixture onto the pan, roughly the same shape and size as the leg of goat.
9. Lay the goat leg onto the salt bed.
10. Pack the remaining salt mixture over the top and sides of the meat, patting it firmly until the goat is completely encased and no meat is visible.
11. Roast in the oven until an instant-read thermometer inserted through the crust into the thickest part of the meat (avoiding the bone) registers 145°F (63°C) for medium.
12. Remove the pan from the oven and let the roast rest inside the salt crust for 30 minutes; the carryover heat will bring it to a perfect 150-155°F.
13. Crack the crust by striking it firmly with a heavy spoon or mallet until it breaks into large shards.
14. Carefully lift the shards away and use a pastry brush to sweep any clinging salt crystals off the surface of the meat.
15. Transfer the leg to a clean cutting board and carve into thin slices against the grain.

## Variations
**Smoky Infusion:** Mix 2 tablespoons of smoked paprika and a teaspoon of cumin into the garlic rub for a North African flavor profile that cuts through the richness of the goat.
**High-Herb Crust:** Mix a cup of dried thyme and bay leaves directly into the salt mixture; as the crust heats, it will infuse a subtle woodsy aroma into the meat.
**The Wild Game Swap:** This exact technique works perfectly for a bone-in leg of venison, though you should pull the venison out of the oven at 130°F (54°C) to ensure it stays rare and tender.

## Storage & Reheating
Store leftover meat in an airtight container in the refrigerator for up to 4 days. Because goat is lean, reheating it in a microwave will make it rubbery. Instead, wrap the slices in foil with a few drops of water or broth and warm them in a 300°F oven until the fat just begins to glisten again.

## Pairing Suggestion
Serve alongside a bowl of thick, strained yogurt mixed with plenty of lemon zest to provide a bright, acidic contrast to the savory, pepper-crusted meat.