This Spit Roasted Goat recipe came up by chance earlier this month while I was product testing our Spartan spit roaster in China. You can read the entire funny story behind it here.
Ingredients:
- 12kg (approximately) goat skinned, innards removed and cleaned
- 2 white onions diced
- 1 head garlic cut into thin slithers
- Chili
- Salt
- Pepper
- Sweet Paprika
- Bunch of spring onions
- Basting mixture: 4 lemons, olive oil and salt
Method:
- Sprinkle a generous amount of chilli, pepper, sweet paprika, and salt all over the spit-roasted goat. If the surface becomes too dry, drizzle olive oil over it and rub it in. Season the inside of the stomach cavity as well.
- Make small incisions into the goat’s legs with a sharp knife and insert the garlic slithers. This ensures that the garlic flavour infuses the meaty parts of the meat.
- Insert the diced onions and spring onions into the stomach cavity because the onions’ delicious juices will absorb into the meat.
Attaching it to the spit:
- A skewer at least 1200mm long, 2 Large Prongs, 1 back brace, 2 leg brackets, stainless steel wire, and a basting brush are needed.
- Insert the skewer through the goat’s front and back cavities.
- Pierce the back brace through the animal’s spine so that the U shape of the back brace straddles the skewer and the flat plate is on the goat’s back.
- One large prong should be inserted through each set of legs.
- Bend the legs to fit inside the V shape of the leg brackets and secure them with wire.
- Stitch up the stomach cavity with wire or a needle and thread to keep the onion juices in.
- If the goat’s neck is long, I propose tying it down with wire; otherwise, it will burn.
Basting:
- Baste the animal every 20-30 minutes with a mixture of olive oil, lemon juice, and salt to keep it moist on the outside. Use an enclosed basting jar to prevent flies and/or other nasties from getting into your marinade.
Cooking time:
Many things will affect your cooking time, however, allow around 5 hours 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.
Several variables may affect your cooking time; but, to be on the safe side, allow 5 hours. If it’s ready earlier, you can always push the charcoal to the side and raise the goat to the top of the spit roaster to keep it warm but not cooking. Check the internal temperature of the fleshiest part of the meat (the legs) using a cooking thermometer; once it reaches 75 degrees, the meat is done.
