Thread: Goat preparation?

A mate who is a BBQ master asked me to get him a small goat to cook whole. I got the goat. Have no doubts about my mate's cooking abilities (last time he cooked for us, everyone preferred goat to venison!), but need to get the goat sorted. It's currently hanging in the chiller gutted, skin on. Questions are:

1) Should I leave the skin on while it's hanging?

2) How long to hang it for?


Cheers