Argentine Open Flame Roasted Kid Goat

Chivo a la llama is a traditional way of roasting kid goat native to La Rioja and the Cuyo region, cooked splayed open on a stake, directly exposed to open flame.

It’s traditionally prepared with algarrobo, quebracho, chañar, and jarilla wood, typical of the region, which gives it a characteristic aroma.

Argentine Open Flame Roasted Kid Goat

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• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 12 servings
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

• 1 of whole kid goat, butterflied open (about 13 lb)
• to taste of coarse salt
• 200 ml of olive oil (about 3/4 cup)
• 200 ml of warm brine (about 3/4 cup)
• 2 sprigs of rosemary

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Instructions

1. Prepare the kid goat, butterfly the goat open and secure it firmly to a wooden stake, so it doesn’t fall during cooking.
2. Make the rosemary brush, mix the olive oil with the warm brine and dip in a rosemary sprig, which will be used to baste the meat.
3. Light the fire, build a good fire using algarrobo, quebracho, chañar, or jarilla wood.
4. Position the goat, place the goat with the bone side facing the fire.
5. Cook, let it cook for about 2 hours, basting constantly with the oil and brine mixture using the rosemary sprig.
6. Flip, after 2 hours, turn the goat to cook the other side.
7. Keep cooking, continue basting and cooking until the meat is tender and golden.
8. Serve, remove from the stake, cut into portions, and serve hot.

Tips for getting it right

• Securing the goat firmly to the stake is essential so it doesn’t fall during the hours of cooking.
• Basting constantly with the oil and brine mixture keeps the meat juicy and well seasoned.
• Using the region’s traditional woods (algarrobo, quebracho, chañar, jarilla) gives this roast its characteristic aroma.
• Cooking bone side first protects the meat from prolonged direct contact with the fire.

Traditional variations

• In Villa de Merlo, La Rioja, it’s a very traditional preparation for family gatherings and festivities.
• It’s also prepared similarly in other parts of Cuyo, such as Mendoza and San Juan.

How to serve

Chivo a la llama is served hot, cut into portions, as a main dish for sharing.

It’s a traditional preparation of La Rioja and the Cuyo region, very present at family gatherings and festivities.

Recommended sides

• Creole salad
• Homemade bread
• Vino patero

Did you know?

Chivo a la llama is one of the most traditional ways of preparing kid goat in the Cuyo region, cooked splayed open and directly exposed to fire.

Using a rosemary sprig as a brush to baste the meat with oil and brine is a technique passed down through generations.