On Aug 2, 11:19*pm, "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

Recently cooked a whole goat approx 8.5kilos {in three pieces,
shoulders, riibs and legs} in a wood fired oven.
Firstly make sure your goat is a farmed animal, makes for a plumper
and more tender piece of meat.
We poached the three pieces the day prior for 3 hours - very gently in
water and white wine, with loads of onion, celery, carrots, fresh bay
leaves, garlic heads 1/2'd, leeks, peppercorns and lemons 1/2'd x 6.
Remove from poaching liquid, let stand and drain, refrigerate over
night.
We then kept reducing the stock down as far as we could for a sauce.
We also made a cummin salt to season the goat with when serving,
Roast cummin in pan until aromatic them mix with sea salt to taste and
motar and pestle to a fine consistency.
Before putting the goat into the oven we rubbed the skin with a
mixture of brown suagar and finely chopped preserve lemon.
The goat went into the oven at 400 degrees C. It took approx. 40
minutes to basicallly reheat and get a lovely crip skin.
Served the goat with a pilaf, braised audergines and tomato, roasted
veg and bread from the same oven, sprinkled with the cummin salt with
a bit of the gravy we had 24 very happy people.

Hope this helps,
Mont