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Hi there Tom, probably what you ate in Argentina was the paleta, (shoulder) which is after the legg, the piece with less fat.....here you find of course the roast goat - kid.
1 Cabrito is roast goat-kid. It is a regional specialty of the city of Monterrey, Mexico, (Where I was born & live) and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. The goat should be about 3 months old. It is slow cooked over a charcoal fire for about 8 hours, turning it every 15- 20 minutes.
2 Also known as chivito, it's a regional specialty in the Córdoba Province in Argentina.
3 In northern Mexico, cabrito is cooked in a variety of ways.
4 The best known, and perhaps most popular form is “cabrito al pastor,” in which the whole carcass is opened flat and impaled with a metal spit. The spit is then placed next to a bed of glowing embers and roasted slowly in the open air without seasonings other than the light scent it will absorb from the slow-burning charcoal.
5 A modern variation is “cabrito al horno,” or oven-roasted cabrito, which is roasted slowly in an oven at low temperatures. A number of variants of this preparation have emerged, including some very elaborate processes that involve applying seasonings and covering the cooking meat at specific times to produce a tasty and juicy treat. I´ll try and find specific dome temps. & inside temps. on the BGE.
6 Other preparations include “cabrito en salsa” in which the animal is cut into portions, browned in oil and braised in a tomato-based sauce with onions, garlic and green chiles, and other seasonings until tender.
7 A less common preparation is “cabrito en sangre,” or cabrito in blood sauce, which is called here in Monterrey. “fritada de cabrito.” For this preparation, the blood of the animal is collected when it is slaughtered and it becomes the basis for the sauce that the goat is braised in, along with the animal’s liver, kidneys and heart, and other seasonings. The end product is tender cabrito in a rich, very dark sauce.
8 Here is one that seems simple & nice.
Roast baby goat
INGREDIENTS FOR 4 PEOPLE:
1 4 shoulders of suckling goat 600 g each 2 gloves of garlic 1 dl of olive oil 1/2 l of water 1 sprig of thyme salt
1 Crush the garlic, thyme and salt, add a splash of oil, spread the shoulders with this mixture, and place in the oven to cook for about 90 minutes at 180şC. Sprinkle with water and its own juices
1 For more than twenty years, the central Texas town of Brady has staged the World
2 Championship Barbecue Goat Cook-off on Labor Day weekend. Cabrito is a
3 delicacy that has its ardent admirers--and many detractors. To those who have
4 failed to see the merit in a crunchy yet tender piece of goat meat, the blame must
5 be placed squarely on the way it's been cooked and on the fact that the goat you
6 got probably wasn't a ten-to-eighteen-pound, suckling kid slaughtered at thirty to
7 forty days of age. Older goat is often passed off as cabrito, but once they start
8 browsing on grass, goats develop an unmistakable mutton flavor. They are also
9 tough. The best time to get real cabrito is May through October. After October, you
10 should be skeptical.
11 Cooking your own cabrito can be real simple if you want to dig a hole in your
12 backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite
13 or oak fire raging
14 in it. Wrap a skinned cabrito in a gunny sack bound with wire and set the meat in
15 the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will
16 be smoke-seasoned and tender by nightfall. Apartment-dwellers might want to
17 opt for the kitchen method of cooking cabrito: place half a cabrito in a roasting pan
18 with salt, pepper, and two or three onions and baste with hot lard or shortening.
19 Cook for an hour and 45 minutes in a 375-degree oven, turning every twenty
20 minutes or so. Sure beats having to dig up the back yard
Main Dish, Meat
Source: BGE Forum, Beli, 2008/02/27
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.