Best 3 Slow Roasted Goat Shoulder Recipes

Indulge in the culinary delight of slow-roasted goat shoulder, a dish that tantalizes taste buds with its succulent meat and aromatic flavors. This traditional recipe, passed down through generations, promises a tender and juicy goat shoulder that falls off the bone, enveloped in a symphony of herbs and spices. As the goat shoulder slowly roasts in its own juices, the kitchen is filled with an enticing aroma that promises a feast. The accompanying recipes in this article offer a variety of tantalizing options to complement the main course, including a refreshing tomato and cucumber salad that provides a crisp and tangy contrast to the richness of the goat meat. Additionally, a creamy polenta recipe is included, offering a smooth and velvety texture that pairs perfectly with the savory goat shoulder. For those who enjoy a spicy kick, a vibrant green chili sauce recipe is also featured, adding a zesty touch to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW ROASTED GOAT SHOULDER (LEBANESE STYLE)

Slow Roasted Goat Shoulder (Lebanese Style) image

This slow roasted goat shoulder is rubbed with middle eastern spices and then cooked to fork tender.

Provided by Ashley Adamant

Categories Scratch Cooking

Time P1DT4h20m

Number Of Ingredients 5

Ingredients

1 goat shoulder (3 1/2 to 4 lbs)
2 tbsp preserved lemon, minced (or lemon zest)
2 tbsp Baharat spice mix (see note)
2 tsp salt
2 tsp garlic powder

Steps:

Make a paste by mixing the spices with the preserved lemon (or a dry rub without the preserved lemon). Rub the shoulder refrigerate for 12 to 24 hours to allow the rub to season the meat.
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 325 degrees for about 4 hours, until the meat is fork tender.

SLOW ROASTED GOAT SHOULDER

Slow Roasted Goat Shoulder image

One pan recipe for slow roasted goat leg seasoned with aromatic spices and served on a bed of vermicelli rice. The result is tender and juicy meat that will impress your guests!

Provided by Jeehan

Categories Main Course

Time 2h55m

Number Of Ingredients 12

Ingredients

1 goat shoulder ( (2 to 3 lbs))
5 cloves garlic (finely chopped)
1 teaspoon paprika
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon 7 spices (or all spice)
2 tablespoon balsamic vinegar
1 ½ cup water (or stock)
6 cardamom pods
5 cloves garlic

Steps:

Preheat the oven to 450 degrees.
In a bowl, add all seasonings ( garlic, paprika, olive oil, salt, onion powder, balsamic vinegar, seven spices, and black pepper)
Mix until all seasonsing are combined.
Pour the seasonings mixture over the goat shoulder, rub the shoulder, make sure its all coated with the seasonings.
Place seasoned goat shoulder in a baking dish, add water, cardamom pods, and garlic cloves.
Cover tightly with foil.
Bake at 450 degrees for 40 minutes, lower the heat to 350 degrees, and bake for 2 hours.
Serve it over rice and enjoy.

Nutrition Facts : Calories 1359 kcal, Carbohydrate 27 g, Protein 188 g, Fat 49 g, SaturatedFat 4 g, Sodium 2360 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 24 g, ServingSize 1 serving

SLOW-COOKED GOAT SHOULDER MOORISH STYLE

Slow-Cooked Goat Shoulder Moorish Style image

This recipe adapts beautifully to lamb shoulder.

Provided by Mike Emanuel

Categories dinner, main course

Time 5h30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 bone-in goat shoulder, about 4 pounds look for the meaty Boer breed
Salt
freshly ground black pepper
½ cup harissa (see recipe, or use store-bought)
1 large onion, peeled and sliced
2 carrots, peeled and sliced
4 garlic cloves, smashed
2 bay leaves
1 teaspoon coriander seeds or a few sprigs fresh cilantro
1 cinnamon stick
2 tablespoons extra-virgin olive oil
2 cups low-sodium chicken stock or water
½ cup white wine
1 tablespoon honey
½ Moroccan preserved lemon, rinsed and inner flesh removed, finely chopped
2 sprigs mint leaves, roughly torn

Steps:

The evening before you plan to cook the shoulder, season it generously with salt, pepper and ¼ cup of the harissa. Refrigerate overnight and start to bring it to room temperature two hours before you plan to cook it.
Preheat oven to 350 degrees. In a large Dutch oven set over medium heat, cook the onion, carrots, garlic and spices for a few minutes in the olive oil until fragrant and slightly browned. If using cilantro sprigs, tuck them into the vegetables after they've cooked. Lay the shoulder over the vegetables.
In a small saucepan, bring the stock, wine and honey to a simmer and pour it over the goat. Cook uncovered in the oven for about 1 hour, adjusting the temperature so the juices maintain a very gentle simmer. Add a little more broth or water if it gets too low. Carefully turn the shoulder over and return to the oven. After 30 minutes, turn again and repeat every 30 minutes until the meat is very tender and nearly falling off the bone. Total cooking time will be 2½ to 3 hours. The slower it cooks, the more meltingly tender it will be. Cool in its juices.
Remove the shoulder and strain the liquid into a bowl, pushing some of the solids through the strainer. Let the liquid settle for a few minutes, then skim off all of the fat. This is made easier if you refrigerate the juices for a half hour or so, partially solidifying the fat.
To serve, gently reheat the meat in the juices and stir in the preserved lemon and sprinkle with mint. Serve with more harissa, yogurt and aromatic baked rice (recipe follows).

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 4 grams, Sodium 1691 milligrams, Sugar 9 grams

Tips for Making Slow Roasted Goat Shoulder:

- Choosing the Right Cut: Opt for a goat shoulder with good marbling for a tender and flavorful result. Look for a shoulder with a nice layer of fat, as this will help keep the meat moist during the long cooking process. - Seasoning Generously: Don't be shy with the seasonings! Rub the goat shoulder with a generous amount of salt, pepper, and your favorite herbs and spices. This will help create a delicious crust and infuse the meat with flavor. - Browning Before Roasting: Searing the goat shoulder in a hot skillet before roasting adds color and depth of flavor. This step helps caramelize the meat's exterior, creating a delicious crust that locks in the juices. - Slow and Steady Roasting: The key to fall-off-the-bone tender goat shoulder is slow and steady roasting. Cook the meat at a low temperature (around 300°F) for several hours, allowing the connective tissues to break down and the meat to become incredibly tender. - Basting Regularly: Basting the goat shoulder with its own juices or a flavorful liquid during roasting helps keep the meat moist and prevents it from drying out. Baste the meat every 30-45 minutes to ensure an evenly cooked and juicy result.

Conclusion:

Slow-roasted goat shoulder is a delectable dish that showcases the unique flavor and texture of goat meat. By following these tips and techniques, you can create a tender, flavorful, and fall-off-the-bone goat shoulder that will impress your family and friends. Whether you prefer a simple preparation with herbs and spices or a more elaborate dish with a flavorful marinade, slow roasting is the perfect method to achieve a succulent and satisfying meal. So, gather your ingredients, fire up your oven, and indulge in the deliciousness of slow-roasted goat shoulder!