📝 About This Recipe
This succulent roasted goat shoulder is a celebration of rustic, Mediterranean-inspired flavors, where the naturally lean and earthy meat is transformed into a melt-in-your-mouth delicacy. By utilizing a low-and-slow roasting technique and a fragrant herb rub, we unlock a depth of flavor that is both sophisticated and comforting. The result is a stunning centerpiece with crispy, golden skin and tender, pull-apart meat that pays homage to traditional livestock cooking.
🥗 Ingredients
The Meat
- 4-5 pounds Goat Shoulder (bone-in, trimmed of excess heavy silver skin)
The Herb Rub
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 8 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Smoked Paprika (for color and depth)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Zest (from one large lemon)
Roasting Base and Braising Liquid
- 2 large Yellow Onion (cut into thick wedges)
- 3 medium Carrots (cut into 2-inch chunks)
- 1 cup Dry White Wine (such as Sauvignon Blanc)
- 1.5 cups Chicken or Beef Stock (low sodium)
- 3 pieces Bay Leaves
👨🍳 Instructions
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1
Remove the goat shoulder from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even roasting.
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2
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, kosher salt, black pepper, and lemon zest to create a thick herb paste.
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3
Pat the goat shoulder completely dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut deep into the meat.
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4
Massage the herb paste all over the goat shoulder, ensuring every crevice is coated. If time permits, let it marinate for 2 hours or overnight in the fridge.
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5
Preheat your oven to 300°F (150°C). Arrange the onion wedges and carrot chunks in the bottom of a heavy roasting pan or Dutch oven to create a 'rack'.
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6
Place the seasoned goat shoulder on top of the vegetables. Pour the white wine and stock into the bottom of the pan, adding the bay leaves (do not pour over the meat to avoid washing off the rub).
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7
Cover the roasting pan tightly with a lid or two layers of heavy-duty aluminum foil to trap the moisture.
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8
Roast in the center of the oven for 3.5 to 4 hours. The meat should be very tender when pierced with a fork but not quite falling off the bone yet.
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9
Remove the foil or lid and increase the oven temperature to 425°F (220°C).
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10
Baste the shoulder with some of the pan juices and roast uncovered for another 20-30 minutes until the exterior is beautifully browned and crisp.
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11
Transfer the meat to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes; this is crucial for the juices to redistribute.
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12
While the meat rests, strain the pan juices into a small saucepan, skim off the excess fat, and simmer over medium heat until reduced by half to create a concentrated jus.
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13
Carve the meat into thick slices or pull it into large chunks. Serve drizzled with the reduced pan jus.
💡 Chef's Tips
Don't rush the resting period; 20 minutes allows the fibers to relax, making the meat much juicier. If you find goat meat too 'gamey,' soak it in milk for 2 hours before seasoning to mellow the flavor. Ensure the roasting pan is tightly sealed; if steam escapes, the goat can become tough rather than tender. Use a meat thermometer to check for an internal temperature of 195°F for a 'pull-apart' texture. Always carve against the grain to ensure the most tender bite for your guests.
🍽️ Serving Suggestions
Serve alongside a creamy polenta or garlic mashed potatoes to soak up the delicious pan juices. A side of roasted root vegetables or a bright, acidic Greek salad provides a perfect balance to the rich meat. Pair with a bold red wine like a Syrah or a Malbec to complement the earthy notes of the goat. Offer a bowl of fresh gremolata (parsley, garlic, and lemon zest) on the side for a burst of freshness. Warm pita bread and a dollop of tzatziki make for a wonderful Mediterranean-style presentation.