Slow Roasted Goat Shoulder
It’s Christmas time. The cold breeze is blowing, logs on the fire and gifts on the tree. This goat shoulder is the main feast that my family is patiently waiting and so are my friends. For a decade, my mom prepares this dish by using a creative blend of techniques and ingredients. My mouth is watering as I’m sharing… So on to the recipe my friends.
The cold breeze is blowing, logs on the fire and gifts on the tree. This goat shoulder is the main feast that my family is patiently waiting and so are my friends.
- 3.3 lb (1.5 kg) Goat shoulder
- 1 cup Mutton stock
- 7 cloves Garlic peeled
- 2 tablespoon Preserved lemon finely chopped
- 2 tablespoon Baharat Lebanese seven spices
- 1 tablespoon Salt
- ¼ cup Olive oil
- 34 fl oz (1 liter) Beef stock or goat stock
Place the garlic in a mortar and pestle and pound until creamy smooth paste forms.
Using a sharp knife score the goat shoulder all over.
Rub the marinade paste all over the flesh.
Make sure you get in the crevices and under the skin, if possible.
Now place it in a shallow dish, cover it tightly with plastic wrap and refrigerate overnight.
Preheat the oven to 160⁰ C or 320⁰ F.
Place the goat shoulder in a deep roasting pan.
Then pour the Mutton Stock into the pan and roast for 4 hours or until the meat falls off the bone easily.
You slow roasted goat shoulder is ready to serve with Roasted Vegetables.
It is one of the delicious recipes on the planet. I love to prefer goat meat as it adds more flavor which is very common in Lebanese cuisine too. It’s a deep flavoring with a special mix of herbs and you can add an amazing side of Hashweh or you can simply have it with red wine if desired.