Lebanese Inspired Slow Roasted Goat Shoulder

February 23, 2017

I arrived at the farmers market late one morning and all that was left at the meat van was some sausages and a lone shoulder of goat. I’ve cooked goat a couple of times but never very successfully. With little choice I thought I’d try again and found this fantastic recipe. I actually didn’t marinate it as ran out of time, but much better to prepare it the day before. It pulls apart beautifully and tastes even better the next day and it’s relatively quick to prepare. Give it a go!

Marinate: overnight preferably

Preparation: 20 minutes

Baking: 4 hours (approximately)

Serves: 4 adults

Lebanese Inspired Slow Roasted Goat

Ingredients:

• 1.5kg goat shoulder (approximately)
• 1 cup bone stock
• roast vegetables or a garden salad to serve, depending on the weather

Marinade
• 8 garlic cloves, peeled
• 2 Tbsp preserved lemon roughly chopped
• 2 Tbsp baharat (lebanese spice mix) easy to make in a high speed blender, recipe here
• 1 Tbsp himalayan or celtic sea salt

1/4 cup olive oil
1 litre beef stock

Directions:

Place all the marinade ingredients into a blender and mix well until mixed evenly and well combined.
Using a sharp knife, score the goat shoulder all over.
Rub the marinade into the crevices of the meat and under the skin as much as possible.
Place in an airtight container if you have one big enough. If not, cover with alfoil or plastic wrap and place in the fridge to marinate overnight.
Preheat the oven to 160°C. Place the goat in a deep roasting pan, pour the 1/4 cup of stock into the pan and roast for about 4 hours or until the meat easily falls off the bone.
Serve with roasted vegetables or a fresh garden salad depending on the weather.

Inspiration for this recipe came from http://www.sbs.com.au/food

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