1 leg of goat (5 to 7 pounds) boned
1/2 teaspoon crushed pepper
2 teaspoons salt
1 cup wine or vinegar
1 teaspoon sage
3 large potatoes
1 cup vegetable oil
2 garlic cloves, skin removed
1 teaspoon rosemary
2 whole garlic cloves
3 onions
1 bay leaf crumbled
3 large chiles
Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chiles and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325 degrees for approximately 25 minutes per pound. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables, rice and beans. Use drippings for gravy if desired.
