Ingredients- Jerk Haunch

  • Goat Haunch (back leg).

If the goat was old or gnarly marinate the haunch in buttermilk for 24 hours, then add the spices as below.

Jerk Rub – use the same quantity of each of the below, say 1 tbsp. use more to make a bigger batch.

  • Onion Powder
  • Garlic Powder
  • Onion Seed
  • Flaked Garlic
  • Fresh Thyme
  • Cinnamon
  • All Spice
  • Smoked Paprika
  • Pink Pepper Corns
  • Flaky Sea Salt


  • Mint Leaves
  • Coriander
  • Lemon
  • Garlic Pulp
  • Olive Oil
  • Jerk Rub


Step 1 – Butterfly Haunch

  1. Remove the bone from the haunch.
  2. Cutting off any excess sinew.
  3. Butterfly the haunch by shallow horizontal cuts.
  4. Etch the meat with shallow vertical cuts (on both sides).
    • This always the flavours to penetrate deeply into the meat.

Step 2 – Meat Rub, Seasoning, Cook

  1. Put all the of Jerk Rub ingredients into a herb grinder and grind down to make powder of the same constancy (this may take up to 10-15 minutes .
  2. Dust a healthy coating of spice rub to the haunch working the meat with your fingers into the etched cuts (optional: protect hands from smelling of spice for days by using gloves to apply rub).
    • Important: Keep some aside for sauce seasoning
  3. Turn the meat and repeat the process on the opposite side of the meat.
  4. Leave to stand for an hour allowing the flavours to penetrate the meat.
  5. After an hour put the haunch into the Traeger to smoke and roast 200c°/400f° for 15-20 minutes

Step 3 – Sauce

  1. Finely chop mint leaves and coriander (Stems on).
  2. Add lemon zest and juice.
  3. Pulp up 2 cloves of garlic and add to the sauce.
  4. 3 swirls of olive oil and a good pinch of spice rub then mix.

Step 4 – Serve

  1. Remove the haunch from the Traeger and allow to stand for 5 minutes.
  2. Cut the meat into chunks and drizzle the sauce over meat.
  3. Then share with fellow peckish hunters.