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Goat Roast
(also works with Sheep and Lamb)
3 lbs. loin or chuck roast
1 white onion, chopped
1/4 cup olive oil
1/4 cup red wine vinegar 1 clove garlic, peeled, slivered
1/2 teaspoon cumin, ground
1/2 teaspoon garlic powder
1/2 teaspoon oregano, ground
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon chili powder
Preheat oven to 400 degrees. Cut slits around the sheep, insert with
garlic
slivers. Combine all dry seasonings, mix well. Brush entire roast with
olive
oil, rub in dry seasonings. Place sheep in a oven roasting pan with a rack
inside. Mix wine vinegar, onion, and remaining dry seasoning and olive
oil,
pour into roaster. Add water to the roaster until it almost touches the
sheep. Bake uncovered at 400 degrees for 30 minutes. Reduce heat to 325
degrees, cover, and bake. Baste goat often with the juice in the roaster,
adding water if necessary. Ready to serve in approximately 2 hours. The
remaining gravy can be used for mash potatoes or white rice. Corn on the
cob or string beans also compliment this recipe well.
- By Renegade Ranch -
www.renegaderanch.org
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