SC - Goat roast help requested

[Wanda Pease]

Margaret, I would love to have some recipes for goat.  I have a small
food store down the street that caters to the Jamaican crowd (There
must be a crowd, or there wouldn't be a store, right?), and they carry
goat.

My household has a tradition of doing a goat roast every summer
(mildly evil reason).  Since one member has a rosemary tree (yes,
TREE, no bush has any right to be _that_ big!), and we all have a
passion for garlic, we larded the meat with both rosemary and garlic
slivers, marinated it in vinegar/pepper/honey for a day, and then
cooked it slowly in a browning bag.  It was supposed to be cooked on a
grill, but we're in Portland, Oregon, and sunshine in early summer is
a problematic thing.

Came out Yummy!
Regina
- -----Original Message-----
From: Butterfield, Margaret <@mail.aacc.cc.md.us>
To: 'sca-cooks at Ansteorra.ORG' <sca-cooks at Ansteorra.ORG>msbutterfield
Date: Wednesday, April 21, 1999 11:23 AM
Subject: RE: SC - Goat roast help requested


>Hi.  I roast goats on a regular basis (my boss raises goats and
sheep).
>Goats are mostly bone so be prepared for possibly small portions.
Goats are
>very tasty, rather sweetish but not like lamb.  Generally I will take
a
>fresh killed goat and let it "age" for up to a week in the
refrigerator.  I
>then I quarter it (some do this at the kill) and make a lovely
marinade for
>it as follows:  Olive oil, garlic, bay leaf, oregano, pepper, salt
and 1/2
>cup sherry.  I leave it to marinade two days then put foil on the
grill and
>keep an eye on it, basting as it slowly cooks.   Generally you can
come up
>with your own favorite oil based marinade.  Goats, like venison, have
no fat
>so you must be sure it is an oil based marinade.
>I have other ways of cooking the little dears so if needs want, just
ask.
>> -----Original Message-----
>> From: Christina Nevin [SMTP:cnevin at caci.co.uk]
>> Sent: Wednesday, April 21, 1999 12:51 PM
>> To: 'SCA Cook'
>> Subject: SC - Goat roast help requested
>>
>> Saluti!
>> I've offered to do a goat roast for some friends and take along the
sauces
>> I
>> made at the Shire workshop last weekend. Have the goat, but have
never
>> cooked this particular beastie myself before. I understand it can
be
>> tough.
>> Does anyone have any advice or pointers? Should I boil it for a
while
>> before
>> roasting or what?
>> Ciao,
>> Lucretzia
>>
>> ++++++++++++++++++++++++++++++++++++++++++++++++++
>> Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
>> Thamesreach Shire, The Isles, Drachenwald | London, UK
>> thorngrove at geocities.com | http://www.geocities.com/~thorngrove
>> "There is no doubt that great leaders prefer hard drinkers to good
>> versifiers" - Aretino, 1536
>> ++++++++++++++++++++++++++++++++++++++++++++++++++
>>
>>
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