I started by making a wet rub out of salt, crushed garlic, cumin, cinnamon, lemon juice, and olive oil. I rubbed this into the meat and then put it in our heavy, Le Creuset roasting pan.
I covered the pan and did a long, slow roast–325 degrees for a little over three hours.
At this point I cut thin slices for the tacos, which were made with corn tortillas from Las Americas (heaven), some crumbled feta cheese, a squeeze of lemon, and some fresh cilantro. They were really fantastic. The goat tastes a bit like a cross between pork and lamb, with the fine-grained texture of pork and the lightly gamy flavor of the lamb. It was extremely tender and well-flavored with the rub. Very delicious.
Should you happen upon a goat roast, now you know what to do. Goat is widely consumed outside of the U.S. and is growing in popularity here, largely in the Southwest. Find a local farmer, and give it a try.
Thanks for reading,