We did it again! No, that's not the goat we roasted. That's Peaches, one of the first goats here at the farm who started the tradition of the goat roast when we slaughtered the first born male to share with family and friends.
Each year I try to cook the goat in a different style--Mexican, Jamaican, Italian, Hawaiian.... This year I went African. On the advice of my African customers, I left on the skin, singed off the hair, scrubbed off the char and stuffed the belly with peppers, garlic and zatar (spice mix).
The reason for the Labor Day tradition also came about because the previous Saturday, the Skarlatos family has their family reunion lamb roast and I used their rotisserie before buying my own. Nick & Pan sharing a beer and checking out the goat just after putting it to fire.
Joseph explains to Steve just what is in the traditional Nigerian Pepper Soup he made with the head, feed & offal of the goat.