lamb shoulder or goat ( u can use leg or showlder of lamb or goat )

1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes( or small potatoes i always find them more convinient )
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
1/2 tsp crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in
refrigerator 12 to 24 hours, turning often.( i ofteinade it once you buy it and leave it to freeze till u are ready to use , this will leavethe meat to refregirate while being soaked in spices and will be more tender when u cook it or simply marinade it if you are in a hurry and cook after 12 hours or at least overnight .

Remove goat, strain marinade
Quarter potatoes and onions and place in shallow roasting pan along with chiles and
garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over
vegetables. Pour 1/4 cup marinade over goat.

Roast at 325°F for approximately 25 minutes per pound of goat. Baste with 1/4 cup
marinade every 20-30 minutes before carving.

Serve with vegetables. Use drippings for gravy if desired.

*before carving , leave the meat to rest as this will let th ejuices in and the meat will remain tender while you carve n serve : )
one of my speciality really i recommend that you try this recipe ,inchALAH , enjot :))

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