Goat shoulder: The perfect Sunday roast

This dish is easily one of my favourites. Growing up, I had a bias about goat meat. It was tough - to cook and to eat. It took too much time and was too stressful. But how could I get away from that flavour, that taste, that silent battle between my teeth and the goat as I chew, and the corresponding feeling of freedom when I’m so lethargic after the meal afterwards that I can barely get up to dispose of my toothpick. 

But of course the “stubborn goat”(a name most Nigerians may or may not have been called while running around as rambunctious children) had to be featured in our first ever Supper Club dinner! And what a hit it was! One of our guests was a bit wary as she had never had goat meat before; and if we’re being honest, so was I, mainly because my recipe needed the meat slow roasted to perfection. And by perfection I mean falling off the bone soft. But the catch is, there was no way to know until after the 4 hour roasting process; when all the guests would have been seated, done with starters and ready to dig in. Worst part? When I tested the recipe days earlier, it was with a smaller chunk of meat, not the shoulder specifically. No pressure, right?

But it worked out. And I am pleased. So pleased that I’m proudly sharing this recipe with you. It was a long journey with the goat. I had lovingly taken good care of that shoulder for 2 weeks. Freezing and unfreezing repeatedly between peeling off the skin, marinating and just pampering it. I guess somehow I went back to the little girl who in some way felt she was communicating with the goat, whether in a silent chewing contest or hoping to bribe it into cooperation and avoid embarrassment in front of my guests.

Anyway, let’s dig in.

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Goat shoulder: The perfect savory slow-roast

Yield: 8-10

Author: Mae

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

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!

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Ingredients

For the Aromatic Rub

• 2 tsp allspice seasoning
• 2 tsp cumin powder
• 1 tsp dried pepper or paprika
• 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp cardamom
• 1 pinch garlic powder
• Juice of 2 lemons

For the Goat Roast

• 1 goat shoulder (1.5 - 2 kg)
• Salt (to taste)
• Black Pepper
• Fresh aromatics: Halved garlic cloves, 1 chopped onion, fresh celery and parsley leaves
• 2 tablespoons olive oil
• 1 cup Beef broth
• 1 cup red wine

Instructions

1. Trim all but a thin layer of fat off the goat shoulder and season it with the aromatic rub, salt and black pepper. Place the meat on a plate and refrigerate it uncovered for 12 to 24 hours.
2. Preheat your oven temperature to 200 degrees celsius. While it's heating up, prepare the fresh aromatics and herbs for roasting with the goat.
3. Grab a heavy, ovenproof frying pan, pot or Dutch oven that's big enough to hold the goat shoulder. Place the fresh aromatics in the bottom of the pan.
4. Rub all over the goat shoulder with olive oil and place it on top of the aromatics with the fatty side facing up.
5. Prepare a mixture of beef broth and red wine and pour over the goat shoulder and vegetables
6. Place the goat shoulder on a wire rack above a roasting pan with a bit of water at the bottom. Roast the goat shoulder at 160 degrees C for about 4 hours, until the meat is fork tender.
7. Serve warm with any sides of choice!

Nutrition Facts

Calories

135.11

Fat

5.22 g

Sat. Fat

1.27 g

Carbs

2.29 g

Fiber

0.35 g

Net carbs

1.93 g

Sugar

0.41 g

Protein

13.86 g

Sodium

157.55 mg

Cholesterol

41.39 mg

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