Chef Sam Burke Slow-Roasted Goat Shoulder
- Prep time 20Min
- Cook time 4Hr
- Technique Roast
- Meat Goat
- Cut Shoulder
- Serves 10
Tender, slow-roasted goat shoulder infused with garlic, rosemary and oregano, served with wine-braised potatoes, roasted asparagus, pomegranate molasses, and a fresh Mesclun salad.
Ingredients
Goat
- 2.2kg goat shoulder
- 20g garlic, finely sliced
- 6 springs rosemary
- 40g dried mountain oregano
- Fresh lemon juice
- Sea salt and cracked pepper
Potatoes
- 600 g baby potatoes, halved
- 300 ml stock
- 350 ml white wine
To Serve
- Roasted asparagus with almonds
- Pomegranate seeds and pomegranate molasses
- Mesclun salad with fresh lemon
Method
Preheat oven to 180°C (356°F).
Prepare the goat: Score the meat and season generously. Insert garlic and rosemary into the crevices, sprinkle with dried oregano, and drizzle with lemon juice.
Place goat in the oven for 10 minutes to brown.
Slow roast: Reduce heat to 160°C (320°F), using 60% steam and 40% dry heat.
Prepare potatoes: In a separate ovenproof dish, toss halved potatoes with stock, white wine, salt and pepper to coat. Place the goat on top of the potatoes, cover with baking paper and foil, and roast for 3½-4 hours until the meat is falling off the bone.
Rest meat: Remove from oven and allow to rest before carving.
To serve: Drizzle the goat with pomegranate molasses, serve with roasted potatoes, asparagus with almonds, and a fresh Mesclun salad with lemon.
Goat makes a delicious alternative to lamb.
