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Roasting Goat (or very lean meat)

benhale
benhale Posts: 1
edited November -0001 in EggHead Forum
I am getting ready to roast a young kid. The meat is not like lamb but rather more like venison---really lean. I am terrified about drying it out. Does anyone have any advice? Will brining work? How hot? How long? Any advice at all will be much appreciated.
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Comments

  • Big'un
    Big'un Posts: 5,909
    First, Welcome! Second, I've never cooked goat or even tried it, although I would like to. If it cooks like venison(lean), then the best way to cook it is at higher heat for a shorter time. That said, you can start with a indirect low temp fire, with heavy smoke. After the temp of the meat starts to rise, foil it and add some broth, beer or butter(or all) and finish it that way at a higher cooking temp. Take off the foil and let it grill indirect for a little while to tighten up. Please let me know how it came out, and what worked and what didn't.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Beli and PWise would be great resources if you can wait till they log on ;)
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  • emilluca
    emilluca Posts: 673
    Just read a recipe where they made a burgoo. Owensboro KY> has a festival in May. Look on the America test kitchen site.
    E
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  • Little Steven
    Little Steven Posts: 28,817
    benhale,

    I have cooked goat but only in a braise. Just a guess but I would think very low with some bacon on top. Maybe foil with some liquid till you hit temp. I think you can do loin and ribs on a short high sear but the whole kid would be tough. I have seen it done in Mexico in an open pit very low.

    Steve

    Steve 

    Caledon, ON

     

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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    cabrito! B)
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  • thirdeye
    thirdeye Posts: 7,428
    If you have a small one, like 10 pounds or so you can actually roast it with great sucess. I'm assuming it has been properly cleaned and dressed. Are you planning on cutting it in half?


    Try pit temps up to 350° either indirect or raised direct. Roast until the internal is 140° or so.

    Larger ones or yearlings can be barbecued.

    pd6.jpg

    Here is my mop we use on lamb. The oil will help with moisture and allow it to hang better. The vinegar wakes up the flavors. You only want to mop every 20 or 30 minutes.

    Lamb Mop for Parade Day.
    Aka Sheep Dip

    1 – Beer
    ½ cup cider vinegar
    1/3 cup water
    1/3 cup apple juice
    1/3 cup canola oil
    1 diced onion
    3 cloves of garlic – minced
    1 tablespoon Wooster
    1 teaspoon kosher salt
    1 teaspoon black pepper
    1 teaspoon cayenne

    Heat until dissolved
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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