Slow-roasted goat shoulder by Sam Burke

Slow-roasted goat shoulder by Sam Burke


Preparation Time: Cook Time:

Ingredients / serves 4

  • 1½ kg goat shoulder
  • Marinade:
  • 7 garlic cloves, peeled
  • 2 tbsp finely chopped preserved lemon
  • 2 tbsp Lebanese 7 spice
  • 1 tbsp salt
  • 60 ml (1/4 cup) olive oil
  • 1 litre beef stock

Method

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 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.
4.
Serve with roasted vegetables.

ACTIVITY

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Slow-roasted goat shoulder by Sam Burke

Slow-roasted goat shoulder by Sam Burke
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