Goat?

I've never had roast whole goat before but a friend has offered to roast a goat on his Cuban Roasting Box (La Caja) for a 'Winger event at our place.. Seeing as my ancestors are at least 8oo years removed from the nomadic lifestyle associated with goats, I'm wondering if I should take him up on his generous offer or go for the more traditional "dog and burger" route.
If you've ever had a roast whole goat, I'd appreciate your comments.

I've roasted several whole kids (goats!). I enjoyed them.

You can do bun 'n' burger anytime. Go for the goat while you can.

I dunno. I'd think a whole roast goat would be safer than a whole roast dog - saves getting the SPCA after you (although PETA might have something to say about it). I think roasting burghers would be a definite no-no. You can get in real trouble for that around here, though you might get away with it in certain parts of New Guinea.

Winger, Hi....

Roast goat can be fabulous. Before I give a suggested cooking method, need two pieces of information if you have them. (a) At what age was the goat when it met its demise? (b) Weight of the goat after being trimmed? (i.e. gutted, with head and hooves removed)

Best
Rogov

I'm wondering if I should take him up on his generous offer or go for the more traditional "dog and burger" route.

Dog and burger would be Korean, wouldn't it?

-Paul W.

Winger, Hi....

Roast goat can be fabulous. Before I give a suggested cooking method, need two pieces of information if you have them. (a) At what age was the goat when it met its demise? (b) Weight of the goat after being trimmed? (i.e. gutted, with head and hooves removed)

Best
Rogov

Rogov-
I'll check on this info and get back to you. A few of the invitees have sort of turned there noses up at the idea of goat, although not a single one of them has ever tasted goat/kid...mid-westerners! I'm inclined to move forward with the plan, but NJ thinks we should be more accommodating to all our guests. I think I know how this will play out, but I will pretend to be "The Decider" at Casa Redwinger.

I would never go to San Antonio without visiting a Mexican restaurant featuring braised goat.

Winger, we have a friend who writes a weekly column in the San Francisco Chronicle on different cheeeses of the world plus a feature article now i& then on food. Earlier in her career she worked as a chef in different restaurants including Chez Panisse. Her name is Janet Fletcher and her husband is in charge of wine making for Terlato wines. She & her husband attend one of the cassoulet dinners each year and I remember one of the times at her house for dinner she served goat and it was great. I've had it a few times else where and it's always been very tasty.
Cooking in that box (caja) turns out a prety tasty meat course. Had a suckling pig cooked in one for Steve Edmunds 60th birthday party awhile back, a major YUM.

I've never had roast whole goat before but a friend has offered to roast a goat on his Cuban Roasting Box (La Caja) for a 'Winger event at our place.. Seeing as my ancestors are at least 8oo years removed from the nomadic lifestyle associated with goats, I'm wondering if I should take him up on his generous offer or go for the more traditional "dog and burger" route.
If you've ever had a roast whole goat, I'd appreciate your comments.

Bill, as a kid growing up we had goat roasted whole once or twice per year. As I recall, goat meat is or can be almost as fat a mutton/lamb. I would also say that goat meat is more stringy than most other hooved animals, and that the meat is on the sweet side. Having said that though, if it is slow roasted and the fat is allowed to drip onto the coals while cooking, I would sure be jealous for not being there!

Bob H. has the right of it.

Different parts of my family down South used to raise goats. They can be stringy, sure enough. That's why kids/young goat is best.

Also, goat meat can be very greasy, so spit roasting is often the best way. In stews, it tends to throw a lot of grease.

Cuban cuisine cooks a lot of goat, so look there for some recipes. I remember one Cuban dish that was essentially kid marinated and cooked in milk. Very biblical, no? But very tender, yes. A Ropa Viejo thing.

Best goat I ever had was in a Basque restaurant in the Rioja Alavesa. Spit roasted slowly over a hot fire. Lots of garlic and herbs were involved.

Rogov will probably come up with something inspired, as the Middle East has a lot of that meat in its cuisines.

Jamaican goat roti!

Last month at one of my Sunday dinners I prepared curreid goat (Jamaican style) and had the full out feast with peas and rice, etc. I only told my friend, Michael-Anthony, it was goat before hand (he immediately fell to his knees and asked God why he was being tested?! ). Nonetheless, he had a pre-dinner sample, and from that point he was trying his best to discourage people from taking large portions so he would have a bit to take home! But, I decided against telling anyone else it was goat until after dinner. They all assumed it was beef or veal. When roasted or braised slowly it is quite tender and, as Bob H said, delicate and sweet and, for me, preferable to lamb. If your guests can get past their preconceptions, those who eat beef and/or pork, will probably quite like it. I'd go for the goat in a heartbeat.

Jo Ann, Hi...

Jamaican style goat is beautiful. Even better is when they make jerked goat. And best places to eat jerked goat is at the roadside stands on every backroad and throughout the cities of the island. Oyez, oyez!!!!

Best
Rogov

Last month at one of my Sunday dinners I prepared curreid goat (Jamaican style) and had the full out feast with peas and rice, etc. I only told my friend, Michael-Anthony, it was goat before hand (he immediately fell to his knees and asked God why he was being tested?! ). Nonetheless, he had a pre-dinner sample, and from that point he was trying his best to discourage people from taking large portions so he would have a bit to take home! But, I decided against telling anyone else it was goat until after dinner. They all assumed it was beef or veal. When roasted or braised slowly it is quite tender and, as Bob H said, delicate and sweet and, for me, preferable to lamb. If your guests can get past their preconceptions, those who eat beef and/or pork, will probably quite like it. I'd go for the goat in a heartbeat.

Jo Ann, I am not sure that goat is preferable for me, but it sure is good. Growing up I remember my father uncovering the pit he had for bbq'ng and he always slaughtered a goat, ( there is a (to me) funny story about this, but it might be a bit coarse for the forum so I won't divulge)! I have cooked goat a few times in the past few years, but the kid would have be really young for me to prefer it. I do lamb shanks in an osso bucco style that is (even if it is bragging) to die for. For dinner tonight I did some beef short ribs in that same style, and my wife went back for 2nds, and that is rare!