Kid goat With oregano

Light the fire using olive branches and wait until they become glowing embers, without any open flame. Place the grill only when the heat is even and the surface of the embers appears glowing: this way, the meat cooks by radiation, without being exposed to flare-ups that could burn the outside.

Divide the leg of kid goat Cut the meat into even pieces and arrange them on the hot grill. Arrange the cuts, leaving enough space between them so that the heat can circulate and the cooking is even. Start grilling when the coals are stable and no flames are forming.

Pour the extra virgin olive oil, white vinegar, and hot red pepper into a bowl. Stir until the dressing is smooth and well-combined. Don't add the salt yet: it will be added near the end of cooking to prevent the meat from losing too much juice while grilling.

Dip the fresh oregano sprig in thepan sauce and use it to wet the pieces of several times kid goat While cooking, spread the seasoning on both sides, allowing the oregano to release its aroma. Use frequent, moderate applications so the surface remains aromatic without dripping excessively onto the coals.

Continue grilling, turning the pieces when the side in contact with the grill is golden brown. Keep the kid goat on the flameless embers and continue brushing it with thepan sauce until fully cooked. When the meat is well browned and has no raw parts on the surface, sprinkle it with salt only at the end.

Transfer the kid goat Arrange the meat on a serving platter and serve hot. Serve with potatoes cooked under the ashes of the brazier, as directed in the recipe. Serve when the meat retains its golden exterior, the scent of the oregano, and the aromatic character of thepan sauce made with oil, vinegar and red pepper.