This simple offering of goat shoulder marinated in aromatic spices created by Jenny Kay, is definitely worth a try.
Thanks to Jenny Kay the whole family can now relish in a flavoursome offering of roasted pulled goat shoulder, guaranteed to satisfy all food critics around the table.
Give goat a try!
This recipe will teach you how to prepare mouth-watering slow-roasted pulled goat shoulder.
Ingredients:
- 6 cloves of garlic (chopped)
- 10ml salt
- 10ml zatar spice
- 10ml sumac spice
- 60ml olive oil
- 10ml grated lemon rind
- 45ml lemon juice
- 1.5kg goat or lamb shoulder
Instructions:
1. Put the garlic and salt in a pestle and mortar and pound until smooth.
2. Mix in the spices, oil, lemon rind and juice.
3. Mix well.
4. Rub this mixture into the meat all over.
5. Place in a roasting tin.
6. Add the stock, cover tightly with foil and roast at 160°C for 3-4 hours or until the meat is falling off the bone.
7. Remove the meat and when cool enough to handle shred it finely.
8. Put the juices from the pan into a pot and boil until reduced and thickened.
Serves 4