Paul West cooks up an Argentinian style barbecued goat dish on a spit served with a spicy and fragrant chimmi churri on the side.
Light the fire.
Tie the goat onto the stand securing the spine with the wire.
Whisk together the ingredients until combined.
Prick the skin of the goat before you put it onto the barbecue, this will allow the salmuera to soak into the goat meat as it cooks.
Baste the salmuera over the goat every 20-30 minutes as it cooks.
Discard any unused salmuera as it has touched the uncooked lamb so it cannot be poured over the cooked goat.
Cook the goat for 2 hours then turn the goat around and cook the other side.
Once the goat is cooked remove from the fire and allow to rest for 30 minutes.
Whisk together the chimmi churri and allow to stand whilst you slice the goat.
Slice the goat and put onto a fresh roll. Serve the chimmi churri spooned over the top.
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