Cabrito al Horno with Chipotle Prune Sauce

Roast the goat: Preheat your oven to 350℉ (180℃).

Season the Goat Legs (6 lb) liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Cut the goat into smaller portions that will fit on the rack set inside of a roasting pan with Neutral Oil (as needed).

Bake in the oven until all sides are browned evenly, about 3 hours, turning every 30 minutes. Use a large metal spoon to baste the goat meat with the rendered juices.

Once all of the meat begins to turn a light golden brown, increase the temperature of the oven to 400℉ (200℃). Continue cooking until the goat has become a deep golden brown and the meat begins to separate from the bone, about 1 hour.

Make the sauce: In a small saucepan over medium heat, bring the Orange Juice (1 cup) and Prunes (12) to a simmer. Remove from the heat and let sit aside.

In a small saucepan over medium heat, add the Grapeseed Oil (2 Tbsp). Saute the Yellow Onion (1/2 cup) and Garlic (2 cloves) until softened, about 2 minutes. Add the Whole Allspice (4), Whole Cloves (2), and Mexican Oregano (as needed) and continue cooking until fragrant, about 2 minutes.

Place the Chipotle Peppers in Adobo Sauce (2), orange juice, prunes, and onion mixture into a blender and blend until smooth. Pour the sauce back into the small saucepan and place over medium-low heat. Bring the mixture to a simmer and let cook until slightly thickened, about 5 minutes. Whisk in the Goat Stock (1 cup), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste) and bring back to a simmer. Strain the sauce through a fine mesh sieve and return to the pot over medium-low heat. Continue cooking until reduced by half, about 30 minutes. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Remove the goat from the oven, lightly cover with aluminum foil and let rest until cool enough to handle, about 15-20 minutes.

Plating: Serve the goat with warm Flour Tortillas (as needed) and drizzle with the prune sauce and Marigold Petals (to taste).