Follow these steps for perfect results
leg of kid
trimmed of fat and membranes
yellow onion
roughly chopped
green onions
chopped
garlic cloves
crushed
Scotch bonnet peppers
seeded, stemmed and roughly chopped
fresh ginger
chopped
dark brown sugar
ground allspice
fresh oregano leaves
salt
ground black pepper
cayenne
ground cinnamon
ground nutmeg
olive oil
dark rum
fresh lime juice
Place the goat leg in a large, resealable plastic bag.
In a blender or food processor, combine the onion, green onions, garlic, Scotch bonnet peppers, ginger, brown sugar, allspice, oregano, salt, black pepper, cayenne, cinnamon, nutmeg, olive oil, dark rum, and lime juice.
Process all ingredients to create a smooth paste.
Pour the paste into the bag with the goat leg, ensuring it is evenly coated.
Seal the bag tightly and refrigerate for at least 6 hours, or preferably overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the goat leg from the bag and place it in a roasting pan to allow it to come to room temperature.
Roast in the preheated oven until medium-rare, or until an instant-read thermometer registers 145 to 150 degrees F (63 to 66 degrees C). This should take approximately 1 hour to 1 hour and 10 minutes.
Turn the goat leg once during roasting to ensure even cooking.
Expert advice for the best results
For a more intense flavor, marinate the goat for up to 24 hours.
Adjust the amount of Scotch bonnet peppers to your desired level of spiciness.
Serve with rice and peas, fried plantains, and coleslaw for a traditional Caribbean meal.
Everything you need to know before you start
20 minutes
The goat can be marinated a day in advance.
Serve on a platter garnished with fresh thyme sprigs and lime wedges.
Rice and Peas
Fried Plantains
Coleslaw
A classic Jamaican beer that pairs well with spicy food.
The ginger beer complements the spice of the jerk.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style, originating with the Maroons.
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