Spit Roast Goat Recipe
This roast goat recipe actually came about by accident when I was product testing our Spartan spit roaster in China earlier this month. You can read the whole funny story behind it here.
- 12kg (approximately) goat skinned, innards removed and cleaned
- 2 white onions diced
- 1 head garlic cut into thin slithers
- Sweet Paprika
- Bunch of spring onions
- Basting mixture: 4 lemons, olive oil and salt
- Rub copious amounts of chilil, pepper, sweet paprika and salt over every surface of the spit roasted goat. If it gets too dry, drizzle olive oil over the surface and keep rubbing. Make sure you season the inside of the stomach cavity also.
- Using a sharp knife, make small incisions into the legs of the goat and insert the slithers of garlic. This will ensure the garlic flavour infuses the fleshy parts of the meat
- Put the diced onions and spring onions into the stomach cavity as the sweet juices from the onions will absorb into the meat.
Attaching it to the spit:
- You'll need a skewer at least 1200mm long, 2 large prongs, 1 back brace, 2 leg brackets , stainless steel wire and a basting brush
- Pass the skewer through the front and back cavities of the goat
- Pierce the back brace through the spine of the animal so that the U shape of the back brace straddles the skewer and the flat plate is on the back of the goat
- Insert one large prong through each sets of legs
- Bend the legs to fit inside the V shape of the leg brackets and use some wire to hold in place.
- Stich up the stomach cavity either using wire or a needle and thread to seal in the juices from the onions
- If the neck on the goat is long, I'd recommend tieing it down with some wire, otherwise you'll find that it'll burn
- Using a mixture of olive oil, lemon juice and salt, baste the animal every 20-30 minutes to keep it moist from the outside. Ideally use an enclosed basting jar so that flies and/or other nasties don't help themselves to your marinade
Many things will affect your cooking time, however allow around 5hours to be on the safe side. If it's ready a little earlier, you can always push the charcoal to the side and raise the goat to the top of the spit roaster so it stays warm but doesn't actually keep cooking. Use a cooking thermometer to test the internal temperature of the fleshiest part of the meat (the legs) and once it gets to 75 degrees, you know it's cooked.
by: Rhiannon Peterson