Using a mortar and pestle, pound garlic with 2 tbs salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from fridge 1 hour before cooking.
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Drink 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19).
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Drink 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19).