Spit-roasted Goat with Mango MojoPrint this Page

One goat, 35-40#, dressed

Spice rub:
1/4 c ground coriander
1/4 c ground cumin
2 T kosher salt
2 T freshly ground black pepper
2 T red chili flakes
1/4 c olive oil

Combine spices and mix well. Reserve 2 T of spice mixture for the mango mojo, add olive oil, and rub the goat with the remainder. Refrigerate goat overnight.

Mango mojo:
8 c orange juice
4 c mango juice
1/2 c fresh lime juice
3 T finely chopped garlic
Salt and pepper

Combine orange and mango juices in a saucepan, bring to a boil, and reduce volume by half. Remove from heat and add lime juice and garlic. Season to taste with salt and pepper.

About 2 hours prior to roasting, light a fire and let the flames reduce to hot coals.

Truss the goat, tucking front legs into the chest cavity and folding the back legs up close to the body.

Align the goat on the spit, through mouth, stomach and back end, keeping the spine as straight as possible on the spit.

Cook goat for 2-4 hours, basting with additional olive oil and mojo every hour. Length of cooking time will vary depending on the size of the goat and roasting temperature. Check for doneness by inserting a skewer into the thickest part of the thigh. When the juices run clear, it is done. A meat thermometer inserted into the thickest part of thigh should read 155 degrees.

Serve with remaining mango mojo, chopped avocado, tomato salsa, and tortillas.

For a nice piece on Goat farming, butchering and retailing, check out Anastacia Marx de Salcedo's post on the Atlantic Food Channel