Slow-Roasted Goat Shoulder with Rosemary, Garlic and White Wine
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Slow-Roasted Goat Shoulder with Rosemary, Garlic and White Wine

Slow-Roasted Goat Shoulder with Rosemary, Garlic and White Wine

Ingredients

Method

  • 1.8kg bone-in goat shoulder
  • 2 tablespoons olive oil
  • 2 teaspoons flaky sea salt
  • 1 teaspoon cracked black pepper
  • 4 rosemary sprigs
  • 1 lemon, zested
  • 2 onions, thickly sliced
  • 1 whole head of garlic, halved crossways
  • 300ml dry white wine
  • 300ml chicken stock
  • Heat the oven to 150°C. Score the shoulder, then rub with the oil, salt, pepper, lemon zest and the leaves from 2 rosemary sprigs. Brown on all sides in a large heavy-based pan over medium-high heat for about 10 minutes.
  • Spread the onions, garlic and remaining rosemary in a deep roasting tray and sit the goat on top. Pour in the wine and stock, cover tightly with foil and roast for 3 1/2 hours until the meat is tender and pulls away from the bone.
  • Remove the foil, raise the oven to 200°C and roast for 20 to 30 minutes until browned. Rest for 20 minutes, pull the meat from the bone and serve with the pan juices spooned over.
30 minutes, plus 4 hours roasting and resting
6 serving

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