"Boron Elgar" > wrote in message
...
> On Sun, 02 Aug 2009 13:19:08 GMT, "Hoges in WA"
> > wrote:
>
>>
>>Can't turn up any in Epicurious or Recipe Search.
>>
>>Google gives me quite a few but the ones I've seen don't go into much
>>depth
>>re temperature in a wood-fired oven.
>>
>>Does anyone have any experience with goat, or kid, leg/shoulder roasts in
>>what is essentially a pizza-oven?
>>
>>(Our ex-neighbours moved to another suburb and their new house has a pizza
>>oven. We are about to have a small cook-off and have to bring something
>>for
>>a surprise dish.)
>>
>>I would appreciate some guidance.
>>
>>thanks
>>
>>Hoges in WA
>>
> It is more common to grill goat, but...
>
> Check through the forum postings here and you may get some hints, as
> there is often discussion about roasting lamb in wood fired ovens.
>
> http://www.fornobravo.com/forum/f12/...-lamb-894.html
>
> Additionally, you might try looking for "cabrito" recipes. Start here,
> where there is good advice, and see if you can adapt things to your
> oven.
>
> Without knowing more about your oven - size/ thermal mass, usual
> temps, etc, it is tricky to get more specific.
>
> Boron.


thanks for the link - I was on that one immediately before I posted the
above but I was looking for goat only and that was the one that didn't talk
about the temp/time.

The one you've linked to does.