The shoulder of an animal is generally a slow cooking or braising cut, and goat shoulder is no exception. The best way to cook a goat shoulder is a long slow roast, with aromatic spices. Most often, seasonings are either middle eastern or Caribbean, as those cultures have a long history of cooking goat meat to perfection. Shoulder of goat with lemon and garlic recipe - Great British Chefs Slow-roasted shoulder of goat with preserved lemons, garlic and coriander by Food Urchin Main easy 4 4 hours 30 minutes Sweet, delicate and totally without that cloying undertaste you sometimes get with lamb, try your hand at slow roasting goat. First published in 2015
A delicious shoulder of goat recipe cooked with sensational Moroccan flavours. Using the sous
Goat shoulder (i.e., a cut from the shoulder muscle) is a cut of meat perfect for braising. It is usually cooked with moist heat to tenderize it. Marinating the shoulder first and slow-cooking it for about two hours will ensure the best results. The shoulder cut is also good for stews but can also be broiled or roasted. Preheat oven to 350 degrees. In a large Dutch oven set over medium heat, cook the onion, carrots, garlic and spices for a few minutes in the olive oil until fragrant and slightly browned. If using. Coat the shoulder completely in the blackening spice or your favorite rub. Wrap the shoulder up like a package in parchment paper. After 5 hours of roasting. The meat will brown, but the parchment also holds in moisture, keeping it juicy. Fork tender is what you're aiming for here. How to Serve it There's a few different ways you can serve this. Place goat in the oven for 10 minutes to colour. Reduce heat to 160°C, 60% steam and 40% dry heat. Place potatoes in a clean gastronome, add stock, wine, season with salt and pepper. Toss to coat. Place goat on top of potatoes. Cover with baking paper and foil and roast for 3 ½ - 4 hours, until meat is falling from the bone.
Shoulder of goat with lemon and garlic recipe Great British Chefs
cooking 4 hours difficulty Easy level 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 Roast the goat shoulder for 1 hour before turning the roast and reducing the temperature to 325 F. Continue roasting it for another 20 minutes; turn it again and roast it until an instant-read thermometer reads 180 F when it's inserted in the meatiest part. Grilled Goat Shoulder Great Italian Chefs Leg and rack of Crete Senesi goat with artichokes by Gaetano Trovato Ingredients Metric Imperial Goat shoulder 1 goat shoulder, boned 3 garlic cloves, crushed 2 preserved lemons, chopped 2 cinnamon sticks, crushed 50g of salt Goat loin 800g of goat loin 8 sage leaves olive oil Goat spare ribs 1 goat rack 200g of honey Cook for 15 mins. Reduce the oven temperature to 160°C and continue to cook for a further 45 mins. Add the stock and return the goat to the oven. Cook for a further 3-4 hrs, occasionally basting the meat with the juices, and cook until the meat is coming away from the bones and easily pulls apart using a fork.
Goat Shoulder Gourmet Goat Farmer
1-2 hours before cooking, sprinkle the goat liberally with salt, pepper, and a light (but thorough) dusting of sweet (dulce) smoked paprika. Place on a plate in the fridge. Remove the goat from the fridge about 30 minutes before cooking. Preheat oven to 275˚F. Heat oil in a large dutch oven over medium-high until hot. Discover the delicious flavor of slow-cooked goat shoulder roast. Try this easy recipe and tantalize your taste buds with savory spices, herbs, and vegetables. Get ready for a flavor experience that will have you coming back for seconds. Get cooking now!
1 bone-in goat shoulder, about 4 pounds (look for the meaty Boer breed) Salt and freshly ground black pepper. ½ cup harissa (see recipe here, or use store-bought) 1 large onion, peeled and sliced. 1 shoulder of goat 200g/7oz ready-made jerk seasoning oil, for frying 100g/3½oz corn nuts (toasted corn) 1.3 litres/2¼ pints stout 100ml/3½fl oz coconut oil
Shoulder of goat with lemon and garlic recipe Great British Chefs
Place the shoulder in a roasting pan. Pour in the white wine and enough water to reach a depth of 1 inch. Place the pan on the grill where there is no fire, cover the grill, and roast for 1 hour. Meanwhile, make the basting oil: Combine all the ingredients in a small bowl. Set aside. fresh rosemary red wine 400 grams/1 can crushed tomatoes Heat a good glug of oil and a knob of butter in a casserole dish and place over a medium heat - the dish needs to be large enough to hold the goat shoulder and all the ingredients.
