Goat thigh

The leg of a goat is one of the most sought-after cuts of meat, distinguished by its dense meat and rich flavor. This cut is taken from the hindquarters of the goat, where it consists of strong muscles with relatively little fat. The leg is an ideal choice for those looking to cook luxurious and distinctive meals with a traditional or modern touch.

The leg of goat has a firm texture and retains its tenderness and flavor during long cooking processes. It also absorbs marinades well, making it ideal for cooking completely in the oven or cutting into cubes for use in casseroles and Middle Eastern dishes that require intense flavor.

Best Cooking Methods: It's best to roast the whole leg in the oven with aromatic herbs and Arabic spices, or cook it over charcoal for an authentic grilled flavor. It can also be used in kabsa, mandi, and broth, or even in marqouq and madhboob, where it adds a rich, meaty texture to the dish and imparts a distinct flavor to the broth.

Goat leg is a luxurious choice for special occasions and banquets, and is also suitable for home cooks looking for fresh, healthy meat with a unique flavor that stands out in every recipe.