Nyama Choma

Method

1. Pat 300 g of bone-in goat dry and rub it all over with 1 tsp of coarse salt, 0.25 tsp of black pepper, 1 clove of crushed garlic and 2 tsp of vegetable oil. Leave it uncovered at room temperature for 30 minutes; nyama choma is seasoned lightly, so resist adding more.
2. Light a chimney of charcoal and let it burn down for about 25 minutes, until the coals are ashed over and glowing with no flame. Rake them into a single layer to one side of the grill so you have a hot zone and a cooler zone, and set the grate about 15 cm above the coals.
3. Lay the goat over the hot zone, fattiest side down, and sear 3 minutes a side to colour it, then move it to the cooler zone. Grill for a further 30-40 minutes, turning every 5 minutes with tongs, shifting it away whenever dripping fat flares up. The meat is ready when the crust is dark brown, the fat has crisped and the juices at the bone run clear.