We begin by preparing the half kid that, since it does not fit in the oven tray, we will cut into two pieces, dividing the ribs and leaving one part next to the leg and the other next to the shoulder. Chop the garlic, rub one of them all over the kid’s surface and salt to taste.
On the oven tray, we place the rack so that the two pieces of meat are on top and not in contact with the liquids so that they roast without cooking. Add the water and vinegar and cook in the oven at 180ºC for two hours.
In that time, we are turning the kid pieces so that they are browned on both sides, and we take the opportunity to water it well with its juices. When it takes an hour and a half, we put the peeled and halved shallots so that they cook at the bottom of the tray.
When the goat has almost achieved a beautiful color, we add half a glass of water and another little vinegar, turning the meat one last time. We raise the oven to 200ºC and we continue baking until we get a golden color that we like.
Remove the kid, arranging it in a dish and deglaze it by scratching the tray with a wooden spoon to integrate with the sauce. We serve the sauce over the kid and bring it to the table.