Ingredients:
300ml white wine
1 whole, small, kid goat
hot chillies, to taste
10 garlic cloves
juice of 2 lemons
2 bayleaves
200ml oil
salt, to taste
1 tsp freshly-ground white pepper
Method:
Wash the kid goat well and pat dry. Open the goat up and flatten it out then pass a rod through the goat from mouth to tail. Arrange a second rod across the belly to form a cross.
Pound together the garlic with the salt and chilli in a mortar until you have a smooth paste. Stir in the oil then use this mixture to spread all over the goat. Drizzle over the lemon juice then set aside in a cool place to marinate over night.
The following day, arrange the goat on a baking tray (or skewer on a spit) and tuck in the bayleaves. Transfer to an oven pre-heated to 200°C and bake for about 80 minutes, or until the goat is cooked through (or cook over a barbecue or pit). During this time baste the goat with the white wine, turning it frequently as you baste to ensure it cooks evenly.
Serve hot, cut into pieces and accompanied by chips (fries).
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