Photo: Pass skewer through the goat

1 whole goat all innards removed (aprox.10kgs)
Salt, freshly ground pepper, cumin powder,
garlic slithers, chili fllakes and oregano.
Lemon juice & olive oil to baste while cooking

Photo: Goat ready to be carved

Photo: Goat approximately 2.5 hours into cooking time

Photo: Affix the goat onto the spit using leg brackets for each set of legs, prongs for thee shoulders and hind legs and a back brace for the center of the spine

Photo: Carving the goat off the skewer.

Allow the meat to marinate overnight to ensure the flavours fully absorb into the meat. Depending on the temperature, you may like to leave the meat outside of the fridge overnight as this will reduce cooking time if the meat is at room temperature. Care must be taken if the outside temperature is too hot as the meat may spoil if left out of the fridge overnight. An alternative would be to remove the meat from the fridge early in the morning on the day of cooking.

You can cook your rotisserie either using heat beads, charcoal or wood. SQC International recommends using charcoal as this gives your meat a more authentic flavour. Charcoal may be obtained at hardware stores or at your local charcoal chicken store. SQC International also sells mallee root charcoal in 20kgs bags which is available for pick-up.
You should light your chacroal 30-45mins prior to putting the meat over the heat.

INCLUDING........
How to prepare your meat
How to marinate your meat
How to get your fuel source ready
How to affix your meat to the spit
What to do once the meat is on the spit