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

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.

Boron

"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.

On Sun, 02 Aug 2009 14:36:29 GMT, "Hoges in WA"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .

>> 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.
>

Good luck on this. The woodfired ovens can vary so much in how high
the temp they reach and how long theyh can maintain, that I think
you'll have fun playing around. Always best to err on the side of
rare, as Billy can always go back in for more roasting.

I am curious to know how it turns out. I love goat. Hard to come by
here in the suburbs, but it is great stuff.

You going to marinate it?

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 02 Aug 2009 14:36:29 GMT, "Hoges in WA"
> > wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>
>>> 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.
>>
>
> Good luck on this. The woodfired ovens can vary so much in how high
> the temp they reach and how long theyh can maintain, that I think
> you'll have fun playing around. Always best to err on the side of
> rare, as Billy can always go back in for more roasting.
>
> I am curious to know how it turns out. I love goat. Hard to come by
> here in the suburbs, but it is great stuff.
>
> You going to marinate it?
>
> Boron

Yes, the marinade that's on the goat recipe on that website - wine, sage,
garlic. I've bookmarked it now so I can go back.
The oven has been in since about April. My ex-neighbour (the female half,
as they split up which precipitated the move) installed it with her new
husband. We've had pizza days using it but I've got little experience of it
other than that. It cooks pizza fairly quickly.
BTW, the other half and her and really all of us still get on fine as a
group and we're also moving to that suburb (to a block between them both)
Hoges in WA

Hoges in WA > wrote:

> I would appreciate some guidance.

Here is some discussion, but I do not know how useful or reliable it is.

<http://www.fornobravo.com/forum/f25/wood-fired-goat-capretto-al-forno-2873.html>

The meat discussed is kid, not goat, an important distinction. Kid is
white, tender meat and does not require long cooking; goat can be very
tough, especially he-goat, and have a taste which many people do not
enjoy. In fact, male goat meat is probably better avoided.

Victor

"Victor Sack" > wrote in message
.. .
> Hoges in WA > wrote:
>
>> I would appreciate some guidance.
>
> Here is some discussion, but I do not know how useful or reliable it is.
>
> <http://www.fornobravo.com/forum/f25/wood-fired-goat-capretto-al-forno-2873.html>
>
> The meat discussed is kid, not goat, an important distinction. Kid is
> white, tender meat and does not require long cooking; goat can be very
> tough, especially he-goat, and have a taste which many people do not
> enjoy. In fact, male goat meat is probably better avoided.
>
> Victor

good point. I'll be careful to specify.
thanks

"Hoges in WA" > wrote in message
...
>
> "Victor Sack" > wrote in message
> .. .
>> Hoges in WA > wrote:
>>
>>> I would appreciate some guidance.
>>
>> Here is some discussion, but I do not know how useful or reliable it is.
>>
>> <http://www.fornobravo.com/forum/f25/wood-fired-goat-capretto-al-forno-2873.html>
>>
>> The meat discussed is kid, not goat, an important distinction. Kid is
>> white, tender meat and does not require long cooking; goat can be very
>> tough, especially he-goat, and have a taste which many people do not
>> enjoy. In fact, male goat meat is probably better avoided.
>>
>> Victor
>
> good point. I'll be careful to specify.
> thanks

Really. I almost went out and slaughtered a goat to roast.

In article >,
"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

This was my family's traditional Easter dish back in Dalmatia. They
usually tried to get a suckling kid. These animals cook fast and the
meat can go to mush if they overcook. The high temperatures you would
encounter in a wood-fired oven might be appropriate for a goat this
young. It could brown fast enough and not overcook it. I prefer older
animals that dress out at about 30 pounds. Their meat has a better
texture in my opinion. Quarter the animal and rub with olive oil and
sprinkle with rosemary, minced garlic, salt and coarse pepper. You can
also add small spring potatoes to roast along with the meat. You would
roast this at about 350 F. Try and get a doe rather than a buck. If you
want to get really ethnic you would make a soup with the blood, offal,
wine , onions, garlic, cinnamon, and cloves.

D.M.

Hoges in WA wrote:
> "Victor Sack" > wrote in message
> .. .
>> Hoges in WA > wrote:
>>
>>> I would appreciate some guidance.
>> Here is some discussion, but I do not know how useful or reliable it is.
>>
>> <http://www.fornobravo.com/forum/f25/wood-fired-goat-capretto-al-forno-2873.html>
>>
>> The meat discussed is kid, not goat, an important distinction. Kid is
>> white, tender meat and does not require long cooking; goat can be very
>> tough, especially he-goat, and have a taste which many people do not
>> enjoy. In fact, male goat meat is probably better avoided.
>>
>> Victor
>
> good point. I'll be careful to specify.
> thanks
>
>
What that man said Hoges . Avoid BillyÅ› unless very VERY young IMO.
Some can be downright rank -

One other thought crossed my mind also the type of wood
If using Jarah or wandoo as you would know burns pretty damn hot
compared to some other species.

Be interested to hear how it turns out . Enjoy .

"Don Martinich" > wrote in message
...
> In article >,
> "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
>
> This was my family's traditional Easter dish back in Dalmatia. They
> usually tried to get a suckling kid. These animals cook fast and the
> meat can go to mush if they overcook. The high temperatures you would
> encounter in a wood-fired oven might be appropriate for a goat this
> young. It could brown fast enough and not overcook it. I prefer older
> animals that dress out at about 30 pounds. Their meat has a better
> texture in my opinion. Quarter the animal and rub with olive oil and
> sprinkle with rosemary, minced garlic, salt and coarse pepper. You can
> also add small spring potatoes to roast along with the meat. You would
> roast this at about 350 F. Try and get a doe rather than a buck. If you
> want to get really ethnic you would make a soup with the blood, offal,
> wine , onions, garlic, cinnamon, and cloves.
>
> D.M.

Thanks Don. I might pass on the soup at this stage. Maybe I'll try it in
Dalmatia in a few years' time.
Hoges in WA

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

"Mont" > wrote in message
...
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

That's not a meal, that's an EVENT!. It would be a wonderful gathering to
have attended.
I don't know if I can replicate it to the "t" but I'll follow most of it.
Thanks.