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Logo of Mounts Creek Farm featuring a goat and a chicken with mountains and trees in the background, established in 2007.

Savory Slow Roasted Goat Shoulder Roast

This recipe is by Mae from Good Living With Mae

Cook Time: 4 Hours | Prep Time: 20 Min | Servings: 8-10

Ingredients

For the 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 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

Directions

  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 392 degrees Fahrenheit. 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 320 degrees F for about 4 hours, until the meat is fork tender.
  7. Serve warm with any sides of choice!