I’m not exactly certain how this occurred, but it was something to do with a conversation I had with a bloke down the pub from whom I appear to have bought a goat. Fortunately for both of us, the animal was already dead and had been nicely butchered when I went to collect it.
I have fancied seeing how far I could push the humble disposable barbecue and its relatively simple technology for a while and after a bit of trial and error...
Here's how to cook up to 2 kilos of shoulder of goat (or lamb) with some degree of consistency.
Preparation time; - 10 minutes.
Cooking time; 5 hours
Clear up; Easy
Ingredients; Shoulder or leg of goat, garlic cloves.
Special tools/equipment; The biggest plant-pot you can find, bricks and extra charcoal.
Directions; Remove the rack and lighting sheet, split the coals and add a brick to the centre,
Add a handful of additional charcoal to each side. Cut the lighting sheet in half.
Light the charcoal and attend to the goat.
With a sharp knife simply stab the meat to make deep slits. Push a clove of garlic into each, and then place the goat onto the centre brick.
There’s no need to wait for what remains of this barbecue to warm up correctly!
Cover the meat, and most of the barbecue with a big pot, not plastic plant-pot and leave it for
five hours...
...the barbecue will only last for a couple of hours, but the plant pot and the brick will retain a surprising amount of heat and the shoulder of goat really will taste astonishing.
If like me, you're a fan of hot meat sandwiches, this is the very fellow for you. Serve with mustard, salt, lettuce & mayonnaise and a glass of fine red wine. As they say in deepest Lincolnshire,
“the job’s a caret and the wine’s a claret!”
Barbecued Roast Goat
