No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Jerked Leg Of Goat

  • Yield: 4 servings


  • 1 (3 pound) leg of kid trimmed of fat and membranes
  • 1 small yellow onion, roughly chopped
  • 1/2 cup chopped green onions
  • 4 garlic cloves, crushed
  • 2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons dark brown sugar
  • 4 teaspoons ground allspice
  • 2 teaspoons fresh oregano leaves;1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon cayenne
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons dark rum
  • 2 tablespoons fresh lime juice


  • Place the goat in a large, re-sealable plastic bag.
  • In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.
  • Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.