Submitted by Bob Stewart, Buffalo, Mo.
• 1 goat hindquarter/leg, bone-in
• Olive Oil
• Dry Italian Seasoning packet
• Salt and Pepper
Rub the hindquarter/leg down generously with olive oil and season with salt and pepper. Set the leg on foil and sprinkle with 1-2 packets of the dry Italian seasoning. Wrap and seal in foil leaving a small opening at the top for a vent. Place leg in a smoker or over hot coals on a grill and slow roast/smoke until the internal temperate of the meat reaches 140 degrees. Remove from heat and let rest 10-15 minutes.
