Approx 3Kg. Delicious roasted low and slow for the whole family to enjoy. Goes well with sweet flavours such as dates and prunes.
Cook in red wine for a really special roast!
Cooking instructions: Goat shoulders need to be braised rather than harsh roasted (like a brisket joint) and the meat will fall apart off the bone.
This cut comes from a prime meat goat – especially bred for the quality of it’s meat – goat doesn’t get any tastier than this.
Recipe Suggestion: Pulled Prime Meat Goat Shoulder with sticky Pomegranate glaze
Prep: 20 mins
Cook: 5 hours
4 garlic clove, chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon, quartered, pips removed
3 kg bone-in prime goat shoulder joint
2 red onion, cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped
1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the prime shoulder in a large roasting tin and tip the marinade over the top. Massage all over the shoulder and leave for 24 hrs in the fridge, or up to 2 days.
2. Remove the joint from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the goat, tucking some underneath, then pour over the pomegranate juice. Cover the prime goat with foil and cook for 4 hrs.
3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the roasting joint and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
4. Pour the sticky pomegranate glaze over the meat and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the meat is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the delicious prime meat goat at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.