Whole Roasted Goat Al Asador Recipes
ARNI PSITO: SPIT ROASTED TRADITIONAL GOAT OR LAMB
Steps:
- Preheat the oven to 500 degrees F.
- Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.
- Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.
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- There is more than one way to build a pit, so feel free to be creative and go with what you have. But if you can, channel the fire to one side and concentrate heat.
- Cut through the sternum. Spread rib cage open. Break the inner clavicle bones. Apply pressure until ribs stay open. Separate the bone connecting inner thighs on the hind legs and make sure they are not touching. Tie all legs to cross bars with steel wire. Do not make it so tight the wire tears through the flesh. Provide additional support by tying metal wires through the mid-back and around the cross bars (see video below). The meat should be tilted on the stake toward the fire exposing the bone side to face the heat.
- Prepare the brine sauce and smother the meat with it halfway through cooking. Continue to apply every 30 minutes until done. Cook 5-6 hours on the bone side, then 1 hour on the skin side. Ensure direct heat is on the meat and watch carefully. Heat may need to be adjusted depending on how fast it cooks.
- When the lamb is finished and cooling, take the opportunity to grill assorted vegetables on a simple grill over the remaining embers. Carve and serve to friends and family for an outside meal event that will be long remembered.
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