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.

Credit: SBS Food

• serves

  4

• prep

  30 minutes

• cook

  4 hours

• difficulty

  Easy

Ingredients

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

Marinade

• 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

Marinating time overnight

Instructions

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.

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.