The traditoinal way around here is to cook it in a pit. Dig a hole deep enough to build a fire and burn down to the coals. This will take a good quantity of wood since it takes all night to cook. When you have a really nice bed of coals, wrap the goat in a wet sack with all the seasoning, vegetables, whatever you want with the goat. Put it on the coals and cover the hole back up. Uncover the next day and the meat is as tender as you could want.... John

that sounds like a hangi bro but we put hot rocks in the ground then put the food in metal wire baskets and cover with  wet sacks and then earth but it only has to cook for 3 hours it is the most yum yum food this side of the black stump.    and like i was saying you can do it  in the oven if you dont want to get your hands all yuk.  

Put on your favorite rub [I like KC masterpiece] Smoke it at 200-225 degrees for 1 1/2 hours, take it up and wrap it in aluminum foil with your favorite BBQ sauce and put back on at the same temp. for 3 1/2 to 4 hours.When you unwrap it be ready to eat. It will be tender and juicey.

It's on the smoker as I type. Our pastor asked JC to bring it for our Passover supper today. I will let you know how it goes over....they also have leg of lamb as well. If no one will eat it, we may be having an open house to eat smoked goat!
I will let you guys know how it goes....thanks for the advise. Those really do sound great.

Kim

You cann't beat BBQ cabrito. 1/2 a goat on the grill with sauce cooked SLOW. MMMMMMMM GOOD.

You can also roast it in a slow cooker with a can of cream of mushroom soup. It is great that way too.

Well, I think it went over pretty well. We came home with about a small sandwich bag left. It had a wonderful smokey flavor and great taste. It was just a little chewy. JC said she was an old nanny so that may have made a difference. Anyway, we ended up chopping it up and those that liked it went back for seconds and thirds. I would say that was a hit!
Thanks so much.
Kim

It did actually get quite a few positive comments. We had so much food I was tempted to hide it under the table...but I picked out a young man known for his iron stomach and ravenous appetite and made him eat a forkful before we started the service. His eyes lit up and said "I don't care what that is, I'll eat a plate full!"

Then, much to my surprise, quite a few ol' ladies had their share....and said it was actually good...chewy, but good.

Don't throw that stuff yer killin out fellers, buy ya a smoker and you can eat about anything!

And Don, don't tell them Texas Sweat boys yer mushroom soup/croc pot recipe...they pulled my leg the whole trip cause I rattled off about 12 critters I'd cooked like that!  

Danny, angora cooks up just fine.  My dad used to raise them.  We would clamp a billy when it was small then keep him fed real good.  Think of all that hair as a protective coating for good eating.

Jamaican jerk style with rice or vegs.

If you like stew with curry, the West indians have a great goat curry stew, the exact recipe changes depending on which island you prefer but My favorite was the Dominican style.

Give it a try if you dont like the taste of roast goat.

Last time I had goat I also just chopped it up into chop sized chunks breaded it and fried it in the pan.

pretty nummy.

Dry rub and slow moist cooking should do the trick.