Easy Slow roasted goat shoulder Recipe

Easy Slow roasted goat shoulder Recipe
Easy Slow roasted goat shoulder Recipe

Easy Slow roasted goat shoulder Recipe

Easy Slow roasted goat shoulder Recipe Few dishes are as simple and as satisfying as a shoulder of meat marinated in aromatic spices then whacked in the oven for a few hours until temptingly tender. Give goat a go.

Place in a shallow dish, cover very tightly with plastic wrap and refrigerate overnight. Preheat the oven to 160ºC. Place the goat in a deep roasting pan, pour 250ml (1 cup) stock into the pan and roast for 4 hours or until the meat falls off the bone easily

Ingredients

  • 1.5 kg goat shoulder
  • 250 ml (1 cup) stock
  • roasted vegetables, to serve

Marinade

  • 7 garlic cloves, peeled
  • 2 tbsp finely chopped preserved lemon
  • 2 tbsp baharat (Lebanese seven spice)
  • 1 tbsp salt
  • 60 ml (¼ cup) olive oil
  • 1 litre beef stock

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.  We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.  All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.

 

Instructions

  1. To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add the all the remaining ingredients and stir until well combined.
  2. Using a sharp knife, score the goat shoulder all over. Rub the marinade all over the meat, making sure you get in the crevices and under the skin if possible. Place in a shallow dish, cover very tightly with plastic wrap and refrigerate overnight.
  3. Preheat the oven to 160°C. Place the goat in a deep roasting pan, pour stock into the pan and roast for 4 hours or until the meat falls off the bone easily.
  4. Serve with roasted vegetables.