recipe by Sam Burke from Meat & Livestock Australia
I have significantly reduce the amount of salt suggested in the original recipe to 1/4 tsp, particularly if you use a packaged stock. If you so, but a good quality stock such as The Stock Merchant which has a low sodium content.
I would serve this with a fresh tabouleh salad to match the Lebanese salad or fattoush.
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To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add all of 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 160ºC. Place the goat in a deep roasting pan, pour 250 ml (1 cup) stock into the pan and roast for 4 hours or until the meat falls off the bone easily.
Serve with roasted vegetables or a fresh salad.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 240 mins |
| Ready in: | 260 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1780 kj |
| Calories | 425 kcal |
| Fat | 20 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 3 g |
| Total Protein | 58 g |
| Fibre | 1 g |
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