I posted this a while back on the Australian BBQ forum.
I hope you don't mind the pictures,Goat is magnificent meat.
Started out well,Got Maude (The Goat )
She cost us $45 ,which I was happy with,$8.50 a kilo.
The Butcher gave me a discount and his words were.
I givt Discoun cos yo lok old man and no much money.
Cheap roast I think
Made up a marinade using
Olive oil.
Lemon,Pepper,Salt, Corriander,white vinegar and Garlic.
Rubbed Maude up and Mounted her to the spit rod.
Ran into trouble straight away,I had to do a roughy of the securing as she was much smaller than Lambs that I am use to.
Seeing as Maude was so thin,I decided to sew her shut in the cavity,to stopp the ribs drying out.
Put Maude over direct Heatbeads and charcoal ,testing the temp by placing my hand at the same height and if I can hold my hand to the count of 5 ,Hot enough for me.
Also not too hot.
Kept the baste up often adding heat as needed.
3 hours on the spit to around 67c in the leg.
Removed, bulk portioned and in the esky with some hot water bottles for an hour.
I Honestly have to say that Maude was Sweet and juicy and had a most delicate flavour.
We will be doing this again and I can see this as a viable alternative to a $25 dollar leg of lamb.
I actually prefer goat to lamb.Not close to twotooth tho.
If anyone has any reservations about trying Goat,I highly reccomend it.
Tonight ribs and leg flesh, yumm.First Goat eat for Dutchy with a big thumbs up.
Cheers.
Titch