Free Healthy Recipe - Slow roasted goat's shoulder

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

recipe by Sam Burke from Meat & Livestock Australia
I have significantly reduce the amount of salt suggested in the original recipe to 1/4 tsp, particularly if you use a packaged stock. If you so, but a good quality stock such as The Stock Merchant which has a low sodium content.
I would serve this with a fresh tabouleh salad to match the Lebanese salad or fattoush.
At the time of writing there wer no nutritinla

Ingredients
1½ kg goat shoulder
7 garlic cloves peeled
2 tbs Lebanese 7 spice
¼ tsp salt
1 litre beef stock
Method


To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add all of the remaining ingredients and stir until well combined.

Using a sharp knife, score the goat shoulder all over. Rub the marinade all over the meat,
making sure you get in the crevices and under the skin if possible. Place in a shallow dish,cover very tightly with plastic wrap and refrigerate overnight.

Preheat the oven to 160C. Place the goat in a deep roasting pan, pour 250 ml (1 cup) stock into the pan and roast for 4 hours or until the meat falls off the bone easily.

Serve with roasted vegetables or a fresh salad.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 240 mins
Ready in: 260 mins


Suitable for:
Dinner
See also:
Tabouleh
Fatoush
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Nutritional Information - Per Serve
Kj 1780 kj
Calories 425 kcal
Fat 20 g
Saturated Fat 5 g
Total Carbohydrate 3 g
Total Protein 58 g
Fibre 1 g


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