OK I bit the bullet & defrosted goat leg.Its going to be a southern Italian that I have put together from a couple of recipes from different regions if anything its Calabrian,but there are bits of Sicily & Sardinia in there as well.The concern is how lean this leg is.So its going into a light marinade of red wine overnight,there was half a bottle sitting out bit of rarity in this house we tend to empty them in one sitting.
I made a paste out of fat from around the goat kidney,some prosciutto fat & some fat I trimmed off the lamb flap I bought as treat for Australias luckiest rescue dogs.I bashed in all together with gbp,sea salt flakes garlic,smoked spice mix..Then in a seperate mix put 4 anchovy fillets,parsley ,oregano,lemon zest. smoked dried chilli.Then its add part A to part B & mix..Thats going to be touched up with some EVO,lemon juice & Im going to rub it all over leg maybe cut a few places to let it penetrate.
I trimmed off shank & tail browned them in pan dropped them in stock pot with ,shallots, parsley stalks,carrot ,bayleaf. I will let that simmer for whatever then mix that with red wine marinade to go in pan on shelf below goat when it goes in MES tomorrow. I hope the paste gives it moisture as well as flavour.