Goat thighs with greens

Kid legs with greens are a perfect match when I want an effortlessly cooked meal with a distinct flavor. I've made this recipe several times, usually on weekends or when I find fresh kid meat. I typically don't complicate things with too many ingredients, and this method is clear and straightforward. Simple spices, a splash of wine, some greens, then into the oven, and I don't have to do much else. I like that I don't have to stand by it.

Quick Info

Total time: about 1 hour and 15 minutes
Preparation time: 10-15 minutes
Baking time: about 1 hour
Servings: 2
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner

Ingredients

2 kid legs
50 ml oil (I use sunflower oil)
100 ml white wine
dried thyme
dried greens (a mix of parsley, green onion, chives, garlic)
salt
ground pepper

Preparation method

1. I wash the kid legs and dry them well with a kitchen towel. I place them on a cutting board and brush each piece with oil, using my hand or a kitchen brush.

2. I sprinkle salt, ground pepper, dried thyme, and the mix of dried greens on each leg. I usually insist on both sides to ensure they are well coated.

3. I transfer the legs to a baking dish in a single layer. I arrange them so they are not crowded; otherwise, they won’t brown evenly.

4. I pour the white wine directly into the dish, alongside the meat. I also add a cup of water (about 200 ml), next to the meat, not over it.

5. I preheat the oven to 180-200°C (medium to high heat). I place the dish in the oven and leave it for about an hour.

6. Occasionally, I check the liquid in the dish. If it reduces too much, I add a little more water.

7. After an hour, the meat should be tender and browned at the edges. If I want a crispier crust, I leave it for another 10-15 minutes, depending on how it looks.

8. I take the dish out and let the legs rest for a few minutes before serving.

Why I make this recipe often

It doesn’t require complicated preparations or constant attention. Kid meat is not hard to cook if you follow the basic steps. It’s a reliable recipe when I want tender meat with a fresh taste of greens.

Tips and variations

Tips

- Don’t leave the dish uncovered in the oven, or the liquid will evaporate too quickly, and the meat may become dry. You can cover it with aluminum foil at first but remove it in the last part for browning.
- If you have a larger kid, increase the baking time by 10-15 minutes, checking occasionally.
- For a more pronounced flavor, rub the legs with the spices an hour in advance and let them sit in the fridge.

Substitutions

- The dried greens can be changed depending on what you have at home. I’ve sometimes tried just with parsley and dried garlic.
- The white wine can be replaced with still water if you want to avoid alcohol, but the flavor will be more neutral.

Variations

- If you want a slightly different flavor, add a few sprigs of rosemary next to the meat.
- For a slightly tangy version, place a few thin slices of lemon in the dish.
- You can add half a large chopped onion to the dish for extra flavor.

Serving ideas

- I served the kid legs with pickled cauliflower, which balances the flavor of the meat.
- It also pairs well with coleslaw or boiled potatoes.
- For a more rustic meal, it goes well with homemade bread and pickled vegetables.
- A glass of homemade white wine completes the meal.

Frequently asked questions

1. Can I use other parts of the kid, not just the legs?
Yes, you can also use ribs or shoulder, but the baking time needs to be adjusted. Thicker parts require a bit more time in the oven.

2. Do I need to marinate the meat beforehand?
It’s not mandatory, but if you have time, you can rub the legs with the spices and leave them in the fridge for an hour or two for a more intense flavor.

3. What type of wine should I use?
A dry white wine works best. If you don’t have it, you can use a semi-dry wine or even one made at home.

4. Can I cook this recipe with lamb?
Yes, the method works with lamb meat too, but the flavor will be slightly stronger.

5. Can it be done at a lower temperature?
You can cook it at 160-170°C for a slower tenderizing, but then the time extends by at least 30 minutes.

Nutritional values

Approximately, for one serving (one kid leg with sauce):

- Calories: about 350-400 kcal
- Protein: 35-40 g
- Fat: 20-25 g
- Carbohydrates: 2-4 g

Values depend on how fatty the meat is and the amount of sauce consumed. It doesn’t contain significant carbohydrates apart from greens and wine.

Storage and reheating

Cooked kid meat can be stored in the fridge for up to 2 days in sealed containers. I usually reheat it in the oven at 160°C, covered, with a little water or sauce. I don’t recommend freezing after cooking, as the texture becomes slightly fibrous. If there are leftovers, it’s best consumed the next day.