How to Roast Goat

Start the fire. You're going to need a hot, even burning bed of coals. It is best to allow a few hours to get this. It is quickest to start with one huge fire and let it burn down. The amount of time this takes and the resultant bed of coals depends on the type and amount of wood.

Prepare the meat. Preparation can begin a day before with a long marinade, or immediately before cooking with a quick, tasty spice rub. Salt, garlic, pepper, onions and maybe a little cumin go well in the preparatory spicing.

Stuff the goat. Adding a stuffing to the goat can help to bring out flavors while cooking. The acidic qualities in onions, lemons or limes can help to bring out the flavors in other spices.

Attach the meat to a spit. A long piece of metal, such as clean re-bar is ideal. Failing that, a sturdy piece of greenwood, such as a small pine tree trimmed and debarked works quite well. Wire or heavy twine works well to bind the carcass to the spit.

Place the spitted goat high over the fire. You want the goat to cook slowly and evenly, as this gives the spice time to work through and the meat to get tender. Use rocks, logs, cinder blocks or whatever you can find to rest the spit on.

Turn the goat one quarter turn every 20 minutes. It is a good idea to baste the goat when you turn it. The roasting process is slow and dries out the meat. By adding moisture in the cooking process, you help to create a juicy more tender piece of meat.

Remove the goat from the heat when the internal temperature is at least 160 degrees F and the meat is tender.