Barbecue Sauce

2 c water

1 T sugar

1 8-ounce can tomato sauce

2 T vinegar

2 T butter

1/2 t cumin

2 cloves garlic, minced

1/2 t oregano

6 whole cloves

3 carrots, diced

1 T ground black pepper

1/4 t salt

Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste kid goat with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.

Shoulder Roast

3 to 4 lbs. meat 2 cloves garlic minced

2 Tbsp oil 1 large onion cut in half

2 chopped carrots 2 cups vegetable or meat stock

2 chopped sticks of celery

Brown all sides of the roast in a skillet using oil, garlic, salt and pepper. Remove roast and add the stock to clean off the glazing from the skillet. Place into a roasting pan and pour the stock over the roast. Add carrots, celery, and onion and cover. Roast at 325°F for 3 to 4 hours. When done, place on a serving plate. Spoon out the extra fat from the stock and add 3/4 cup of sour cream. Stir until smooth. Pour over roast.

Southwest Leg of Goat

1 leg of goat (5 to 7 lbs), boned 2 t salt

1 c wine or vinegar 1 t sage

1 c vegetable oil 3 large potatoes

2 cloves garlic, whole 3 onions

1 bay leaf, crumbled 3 large chilies

1 t rosemary 2 garlic cloves, skin removed

1/2 t crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies 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.

Kid Goat Chops Jalapeno

(makes 4 servings)

4 goat shoulders, 1 in. thick, round bone or blade 1 8-ounce can crushed pineapple in its own juice

1 t salt 1/2 c jalapeno jelly (may substitute apricot jam)

1/2 t ground pepper 1/4 c fresh lemon juice

1/2 t ground cinnamon 1 T prepared mustard

Sprinkle goat shoulders with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time.

Hawaiian Goat Mini-Kabobs

(makes 60-70 appetizers)

1 lb boneless leg of goat, cut in 3/4-in cubes 3 slices bacon, cut in 1-in pieces

1 cup Italian dressing 1 14-ounce can pineapple chunks, each cut in half

1 clove garlic, minced 1/4 cup melted butter

Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot.

Kid Goat With Vermicelli

(makes 8 servings)

1 1/2 lb kid goat, cubed 1/2 T whole black pepper

2 T vegetable oil 3 small garlic cloves

1 small onion, diced 5 to 6 oz vermicelli

1 green bell pepper, diced 2 fresh tomatoes, diced

1 T cumin seed

Cut kid goat into bite-sized cubes and brown in skillet with oil until well done (approximately 20 to 30 minutes). Combine onion and bell pepper and set aside. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with kid goat and vegetables; mix well. Add vermicelli and enough water to cover entire mixture and ten add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender. Do not stir until ready to serve.

Kid Goat and Vegetable Casserole

(makes 7 servings)

1 10-ounce pkg frozen lima beans 1 10 1/2-ounce can cream of mushroom soup

1 1/2 c thinly sliced carrots 1/3 c vegetable liquid

1 c boiling water 1 1/2 t salt

1 1/2 lbs ground goat meat 1/4 t thyme

2 T chopped onion 6 tomato slices, 3/4 inch thick

1 T fat or vegetable oil 1/2 t salt

2 T grated Parmesan cheese

Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 min. Drain and save cooking liquid. Preheat oven to 350° F. Cook ground kid goat and onion in fat until kid goat is lightly brown and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes.