Crispy, tender, succulent. Marinated with olive oil, rosemary, and sea salt. Basted with melted butter, crushed garlic, lemon, lime, orange, sea salt, and Ethiopian peppercorn.
I am excited to announce that the recipe for my 4th of July goat has gone from our Pilsen garden to the pages of La Caja China Cooking: the Secret to Perfect Roasting by Perry P. Perkins.
I have been a fan of La Caja China cooking ever since Chelsea gave me the roaster years ago for my birthday. Over the years my family, friends, and I have roasted everything from pork shoulders to whole chickens and ducks. I have always wanted to roast a whole lamb or goat in it, and went for it this past summer. I was pleased with the results. If you are an outdoor-cooking enthusiast and interested in La Caja China, grab a box and the book and go for it. You never know, maybe your creation will end up in the next volume of La Caja China Cooking.
