Slow-Roasted Cabrito with Garlic and Lime

What you need

• 2 kg (4 1/2 lb) bone-in baby goat, shoulder or leg, in large pieces
• 8 cloves garlic, peeled
• 1 tbsp kosher salt, coarse
• 2 tsp black pepper, freshly ground
• 3 limes, 2 juiced, 1 cut into wedges for serving
• 3 tbsp vegetable oil
• 12 corn tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Pat the goat dry and set it in a roasting pan.

2. 2

   Crush the garlic with the salt to a rough paste, using a mortar or the flat of a knife.

3. 3

   Stir the pepper, juice of 2 limes and oil into the paste.

4. 4

   Rub the paste over every surface of the goat, working it into the creases around the bones.

5. 5

   Leave the goat at room temperature for 1 hour, or covered in the fridge overnight, then bring it back to room temperature.

6. 6

   Heat the oven to 160 °C (325 °F).

7. 7

   Pour 250 ml (1 cup) of water into the pan and cover it tightly with foil.

8. 8

   Roast until the meat is tender and pulls easily from the bone, 2 1/2-3 hours. Add a little water if the pan dries out.

9. 9

   Remove the foil, raise the oven to 200 °C (400 °F) and roast until the outside is deep golden, 20-30 min. Spoon the pan juices over the goat once halfway through.

10. 10

    Rest the goat for 15 min, loosely covered with foil.

11. 11

    Pull or carve the meat into chunks and moisten it with the pan juices.

12. 12

    Serve with warm tortillas and lime wedges.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.