--- title: "Chilean Roast Leg of Goat — Homemade Pierna de Chivo al Horno Recipe" description: "Versión en Español. Chilean roast leg of goat, or pierna de chivo al horno, is goat or kid leg seasoned with salt, pepper, sliced garlic, and parsley, drizzled with olive oil, and slow roasted with wh..." url: https://www.chileanfoodrecipes.com/chilean-roast-leg-of-goat-pierna-de-chivo-al-horno-recipe/ date: 2026-10-04 modified: 2026-10-04 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-roast-goat-leg-pierna-de-chivo-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Chilean Roast Leg of Goat — Homemade Pierna de Chivo al Horno Recipe [Versión en Español](https://comidaschilenas.com/receta-de-pierna-de-chivo-al-horno/) ![Chilean roast leg of goat, golden and tender, served with its cooking juices](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-roast-goat-leg-pierna-de-chivo-featured.jpg)*Roast leg of goat* Chilean roast leg of goat, or pierna de chivo al horno, is goat or kid leg seasoned with salt, pepper, sliced garlic, and parsley, drizzled with olive oil, and slow roasted with white wine until tender and golden. It takes 30 minutes of preparation and about 2 hours and 25 minutes in the oven, and serves 4. It is a simple but delicious dish, traditionally eaten in southern Chile during the end of year holidays. ## How to Make Chilean Roast Leg of Goat? The legs are seasoned and placed on a tray with garlic, parsley, and half the wine, drizzled with oil, and roasted first at high heat for 10 minutes and then at low heat. Halfway through they are turned, the rest of the wine is added, and the meat is basted until very tender. ## Nutritional Information Each serving of roast leg of goat contains approximately 500 kcal, 35 g of protein, 30 g of fat (12 g of saturated fat), 100 mg of cholesterol, 5 g of carbohydrates, 2 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Roast Leg of Goat Recipe **Preparation:** 30 minutes **Cooking:** 2 hours 25 minutes **Servings:** 4 ### Ingredients - 1 kg of goat or kid leg - 300 ml (1¼ cups) of white wine - 80 ml (⅓ cup) of olive oil - 2 garlic cloves - Chopped parsley - Fine salt - Black pepper ### Instructions 1. Season the goat legs with salt and pepper to taste and arrange them on a large baking tray. Scatter the peeled and sliced garlic, sprinkle with a little chopped parsley, and pour 150 ml of the white wine into the bottom of the tray. 2. Drizzle the meat with the olive oil and roast in an oven preheated to 180°C (356°F) for 10 minutes. Lower the temperature to 140°C (284°F) and roast for 75 minutes more. Turn the meat, add the remaining wine, and roast for another 60 minutes, basting a couple of times with the pan juices, until tender and well browned. Remove from the oven and let rest for a few minutes. 3. Serve the roast leg of goat on a wide plate, drizzled with its cooking juices, with roasted potatoes or salads. ## Additional Tips ### Roast low and keep it moist Low heat and liquid in the tray are what keep goat from drying out. Add the wine in two parts and baste the meat during the last hour. ### Season ahead If you add extra spices, rub them on generously at least two hours before roasting so the flavors penetrate. Thyme, rosemary, and dried orange peel give a Mediterranean profile, while cumin, smoked paprika, and garlic powder make it bolder. ### Serve it with bread Rustic roasted potatoes, a bitter leaf salad, and crusty bread to soak up the juices are the ideal sides. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Goat leg | Lamb leg | 1:1 | Milder, fattier | | White wine | Red wine | 1:1 | Deeper color and flavor | | Parsley | Rosemary and thyme | 2 sprigs each | More aromatic | | Olive oil | Lard | 1:1 | Richer, crispier skin | ## Frequently Asked Questions (FAQs) ### 1. Are chivo and cabrito the same? The recipe works for both. Chivo refers to a young goat from weaning until breeding age, while cabrito is usually younger and more tender. In southern Chile this meat is eaten mostly during the end of year holidays. ### 2. How long does the leg of goat roast? About 2 hours and 25 minutes in total. Start with 10 minutes at 180°C (356°F), lower to 140°C (284°F) and roast 75 minutes more, then turn the meat, add the rest of the wine, and cook another 60 minutes. Let it rest a few minutes at the end. ### 3. How do I keep the goat from drying out? The keys are low temperature and liquid in the tray. The recipe uses 300 ml of white wine in two parts, and in the last hour you baste the meat a couple of times with its juices. ### 4. What wine goes with roast goat? Dry whites with good acidity, such as a Casablanca Valley Sauvignon Blanc or an unoaked Limarí Chardonnay, cut through the richness of the meat without overpowering it. ## What Is Pierna de Chivo al Horno? Pierna de chivo al horno is a festive roast of goat leg, a meat less common than beef or lamb but easy to find today at specialized butchers and some supermarkets. In southern Chile it is a traditional choice for Christmas and New Year. ## Benefits of Goat Meat Goat meat is a good source of protein and B vitamins, including thiamine, niacin, B6, and B12, as well as minerals such as phosphorus, potassium, magnesium, and zinc. It is generally leaner than lamb. ## Did You Know? Goat is one of the most widely eaten meats in the world, and in Chile goat farming is concentrated in the north central region, especially Coquimbo, famous for its goat cheese. ## Recommended - [Chilean Braised Baby Goat Recipe](https://www.chileanfoodrecipes.com/chilean-braised-baby-goat-cabrito-a-la-cacerola-recipe/) - [Chilean Roasted Lamb Shank Recipe](https://www.chileanfoodrecipes.com/chilean-roasted-lamb-shank-garron-de-cordero-recipe/) - [Chilean Osso Buco in Dark Beer Recipe](https://www.chileanfoodrecipes.com/chilean-osso-buco-dark-beer-osobuco-cerveza-negra-recipe/) - [Chilean Patagonian Lamb Ribs Recipe](https://www.chileanfoodrecipes.com/chilean-patagonian-lamb-ribs-rosehip-sauce-recipe/)