I promised to make this blog international so here’s a subject for my Kenyan friends that can also be applied to parts of the world where goat is not a staple meat. For you non-goat eaters, just substitute lamb.
When I was in Kenya I fell in love with goat. Especially roasted it makes a delicious meal and depending where you go, a fabulous experience. If you like roasted goat plain, you’ll love roasted goat with a little flair. Try this… Before you put your goat on the barbeque, rub it down (yes I mean like massage it) with a mixture of chopped garlic, chopped rosemary, salt and pepper. If you like it, add mint to the rub mixture.
Now a trick for the garlic lovers out there. Slice your garlic into slivers and then stab some small holes into the side of the leg of goat. Slide your garlic slivers into the holes before roasting.
Since we’re on the subject… We don’t do a lot of personal raising of farm animals but it is quite common in Kenya, to raise your goats and slaughter them immediately before roasting. I have argued this point with Kenyans but have not convinced anyone to my knowledge. If I knew I was slaughtering a goat next week, I would feed that goat tons of garlic and rosemary and mint. I know the meat would take on the flavor of the herbs the goat was eating. Don’t believe me (and I know you won’t)?? Eat a lot of garlic for dinner and then smell your sweat the next day. Do you smell the garlic coming out of your pores? I thought so.
Goat meat source for Californians: http://www.hhranchca.com/
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