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Slow-roasted goat shoulder recipe

Slow-roasted goat shoulder

Few dishes are as simple and as satisfying as a shoulder of meat marinated in aromatic spices then whacked in the oven for a few hours until temptingly tender. Give goat a go.


Sam Burke


1.5 kg goat shoulder
250 ml (1 cup) stock
roasted vegetables, to serve


7 garlic cloves, peeled
2 tbsp finely chopped preserved lemon
2 tbsp baharat (Lebanese seven spice)
1 tbsp salt
60 ml (¼ cup) olive oil
1 litre beef stock
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time overnight

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.

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.

Preheat the oven to 160°C. Place the goat in a deep roasting pan, pour stock into the pan and roast for 4 hours or until the meat falls off the bone easily.

Serve with roasted vegetables.

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