Nyama Choma

Ingredients8

• goat leg or shoulder, bone-in, cut into large pieces1.2 kg
• coarse salt2 tsp
• black pepper1 tsp
• garlic, crushed4 cloves
• fresh ginger, grated1 tbsp
• lemon juice2 tbsp
• vegetable oil2 tbsp
• fresh rosemary or thyme4 sprigs

Method

1. Pat the goat pieces dry and score the thicker parts so the seasoning reaches the meat.
2. Mix salt, pepper, garlic, ginger, lemon juice, and oil, then rub the mixture all over the meat with the herb sprigs.
3. Cover and rest at room temperature for 30 minutes, or refrigerate longer if you have time.
4. Heat a charcoal grill to medium-high and oil the grate.
5. Grill the meat, turning often, until well browned outside and cooked through, about 35 to 45 minutes depending on thickness.
6. Rest the meat for 10 minutes, then chop it into bite-size pieces with a sharp knife, Kenyan style.
7. Serve hot, traditionally with ugali, kachumbari, and a simple salt dip.