Roast meat is a delicacy among many meat lovers. However, it comes with lots of health disadvantages. The amount of fats and cholesterol in roast meat is generally discouraging from a health perspective. Goat meat, however, presents the best alternative in that is has less fats and as long as healthy cooking tips are followed, it does not pose a major health concern. Roasting whole animals is an ancient technique that is practiced in different parts of the world. The approaches differ but in the end, the perfect roast goat is achieved. The method explained below is quite simple since all the required materials can be easily obtained.
The first step involves slaughtering the goat which varies according to culture and traditions as well. In any case, however, a sharp knife should be used to slaughter the goat. After slaughtering the goat, the next step involves skinning. Make cuts for entry points only at the neck and the ankles. Separate the skin from the fat and muscle and pull it away. Use a sharp knife again to remove the hoofs. Make a brine solution and add a bag of brown sugar and a few peppercorns. Submerge the goat in a large tub filled with the solution. Add ice and leave it overnight to chill.
Start a fire on the morning of the roast or make a good fire on the grill depending on your preference. Remove the goat from the brine and rinse it dry. Lay down a sheet of parchment paper that is big enough to accommodate the goat. Rub it with salt, oil and black pepper. Gather various spices and stuff the goat’s cavity completely. Scatter any remnants on the paper, around the meat. Seal the cavity. Wrap the goat in the parchment paper and crimp the edges for a complete seal. Fold using an additional layer of aluminium foil. Avoid leaving any holes through which the juice can leak. Place on the grill or the pit with fire and cover it with a lid. Turn it regularly. Wait for about eight to ten hours and remove the goat from the fire. The meat should be tender and juicy. Cut up into pieces and serve.