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 results were phenomenal! No constant basting and the meat was extremely moist and tender.
In addition to the goat, there were two smoked turkeys, beef sausage patties and a ham.
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.
Three new guests at the goat roast.
Lots of family and many friends.
New faces & familiar ones. 
The neighborhood crowd. 
Fellow farmers and market folks.
Friends from D.C. & Shippensburg.
The boys wrap up a long weekend of camping with the goat roast.
No one ever leaves hungry.
Joseph explains to Steve just what is in the traditional Nigerian Pepper Soup he made with the head, feed & offal of the goat.
Steve finds a piece of trachea & esophagus.
One of the many barn kitties finds a new family. He'll be well loved & spoiled rotten.
Luke helps Kaj up the steps after they get their homemade peach ice cream.
Jonas saved the day when we had technical difficulties with the ice cream churn. Lesson learned.
Dessert! The best way to end a great picnic. 
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