Roast goat shoulder recipe
We’ve got plenty of goat meat available at the farm at the moment (pop down to get yours Saturday’s 10-1pm), why not give this a try?
A slow-roasted shoulder of goat is a wonderfully rich and flavourful centrepiece. Cooked gently with garlic, rosemary and stock, the meat becomes meltingly tender and falls effortlessly from the bone. Served alongside roasted vegetables infused with lemon, sage and chilli, this rustic dish is perfect for a family Sunday lunch or a special gathering.
Method
1. Prepare the Goat
Preheat the oven to 180°C (160°C fan).
Using a small knife, make several incisions over the shoulder of goat and insert slices of garlic and small sprigs of rosemary into the cuts. Season generously with salt, pepper and smoked paprika.
Place the shoulder into a casserole dish or deep roasting tray. Pour in the red wine or chicken stock and cover tightly with foil.
Roast for 2 hours, until the meat is tender and beginning to pull away from the bone.
2. Prepare the Vegetables
While the goat is cooking, wash and prepare the potatoes, carrots, red pepper and onion. Place them in a large mixing bowl.
Add the lemon quarters, dried sage, chilli flakes, salt, pepper and olive oil. Toss well to ensure everything is evenly coated.
Spread the vegetables out on a large baking tray in a single layer.
3. Roast the Vegetables
Increase the oven temperature to 200°C.
Roast the vegetables for 20-25 minutes, turning halfway through cooking, until golden brown and tender.
4. Rest the Goat
Remove the goat from the oven and allow it to rest, loosely covered, for 25 minutes.
5. Make the Gravy
Pour the roasting juices into a saucepan and skim away any excess fat.
For a quick gravy, stir in Bisto gravy granules according to the packet instructions. Alternatively, bring the juices to a simmer and whisk in the cornflour mixture until thickened.
Season to taste.
6. Serve
Once cooked, give the roasted vegetables a final toss to release the flavours of the lemon, sage and chilli.
Carve or pull the goat into generous portions and serve with the roasted vegetables and rich gravy.
Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Ingredients
For the Goat
1 shoulder of goat (approximately 2-2.5kg)
4 garlic cloves, sliced
2 sprigs fresh rosemary
1 tsp smoked paprika
Salt and freshly ground black pepper
250ml red wine or chicken stock
For the Lemon, Sage & Chilli Roasted Vegetables
600g baby potatoes, halved if large
4 carrots, cut into chunky pieces
1 red pepper, cut into large chunks
1 red onion, peeled and cut into wedges
1 lemon, quartered
1 tsp dried sage
½ tsp dried chilli flakes
Salt and freshly ground black pepper
3 tbsp olive oil
For the Gravy
Reserved roasting juices
Bisto gravy granules, or
1 tbsp cornflour mixed with a little cold water
Carl’s Tip:
For even more flavour, marinate the goat overnight with the garlic, rosemary, smoked paprika and a drizzle of olive oil. The slow roasting process will reward you with beautifully tender meat that simply falls off the bone.
