MLA Apricot and Pistachio Stuffed Goat Loin

  • Prep time 40Min
  • Cook time 30Min
  • Technique
  • Meat Goat
  • Cut Loin
  • Serves 4

Apricot and Pistachio Stuffed Goat Loin


1 pound goat loin, boneless
¼ cup orange juice
2 tablespoons olive oil
salt and cracked black pepper
2 ¼ cups fresh breadcrumbs
1 tablespoon butter, softened
¼ cup chopped dried apricots
2 tablespoons chopped pistachios
½ teaspoon finely grated lemon rind
1 ½ tablespoons shredded sage


Preheat oven to 350°F. Pound the goat saddles with the smooth side of a meat mallet or rolling pin (this will help to tenderise the meat and give a larger surface area to roll up). Transfer to a plate (skin side down) and pour over the combined orange juice, oil, salt and pepper. Set aside for 20 minutes.

Place the breadcrumbs in a bowl with the butter, apricots, pistachios, lemon rind, sage, salt and pepper. Use your fingers to fully combine.

Drain the goat from the marinade well (reserving the marinade to baste) and pat dry. Place the saddles on a work surface and spoon the stuffing mixture along the middle. Carefully roll over to enclose the stuffing, then truss each saddle with cooking string. Place in a baking dish lined with baking paper.

Brush the goat with the orange juice mixture and sprinkle with a little extra salt and pepper. Bake 20-30 minutes or until cooked through, basting regularly with orange juice mixture.

Remove the meat from the oven and cover with foil. Allow to rest for 10 minutes, then serve sliced with roasted or steamed vegetables.