Chef Grant Schooling Jamaican Goat Buns
- Prep time 0Min
- Cook time 18Hr
- Technique Broil
- Meat Goat
- Cut Forequarter
- Serves 10
Slow-roasted, spice-rubbed goat shoulder is pulled until tender and piled onto brioche buns with fresh cucumber, onion and coriander for a rich, aromatic sandwich.
Ingredients
- 2 1/2 pounds boneless Australian goat shoulder
- 10 each sweet brioche buns
- 1 each sliced cucumber
- 1 each finely sliced red onion
- 1 bunch cilantro leaves
- 3 tablespoons chili flakes
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1/2 cup olive oil
- 2 tablespoons ground yellow mustard seeds
- 4 tablespoons ground turmeric
- 4 tablespoons brown sugar
Method
Preheat oven or smoker to between 210-280°F. Mix the chili flakes, coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside. Rub the goat shoulder with olive oil, then massage the spice mix all over. Wrap the goat in baking paper, then wrap tightly in foil. Place onto a roasting tray and transfer to the oven. Cook for 18 hours.
During the last 1-2 hours, unwrap the goat and increase the oven temperature to 375°F to crisp the outside of the meat. Remove from the oven and pull apart with a fork or tongs, mixing with the juices. Season to taste.
To assemble:
Slice open the brioche buns. Place a generous amount of pulled goat onto each bun and add slices of cucumber, onion and coriander.
