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Roasted kid goat leg with herbs and wine is a prized Easter dish across southern Italy. This lean high protein mediterranean meat is a carnivore family celebration favorite.
Pat the kid goat leg completely dry with paper towels, then rub all over with kosher salt, black pepper, and 2 tbsp olive oil. Let rest at room temperature for 45 minutes.
Preheat the oven to 350°F (175°C). Using a small knife, make small incisions all over the meat and insert garlic slices and sprigs of rosemary and thyme into each.
Place the goat leg in a large roasting pan, drizzle with the remaining 1 tbsp olive oil, and squeeze juice from the lemon evenly over the meat.
Roast uncovered for 30 minutes. Reduce oven heat to 325°F (163°C), pour the dry white wine into the pan, and cover loosely with foil. Continue roasting for another 2.5–3 hours, basting every 30 minutes with pan juices.
Remove foil for the final 20 minutes to let the skin brown. Test doneness with a meat thermometer—the thickest part should reach 160°F (71°C) for tender, juicy meat. Rest the roast for 15 minutes before slicing across the grain to serve.
