Recipes

Roast Goat

  • 3 lb. goat shoulder
  • 4 carrots
  • 2 celery stalks
  • Garlic
  • Lots of rosemary and thyme
  • Kosher salt
  • Cayenne pepper
  • Light stock
  • Dry white wine
Dust the meat in well seasoned flour and then brown all over in extra virgin olive oil.  Do this in the roasting dish you will cook the roast in.
Remove the meat and add the roughly chopped vegetables, carmelize.
Put meat on top of vegetables and with half stock half wine cover the vegetables only.
Cover tightly with lid or foil.
Bake in 350 degree oven, turning every 45 minutes until done, very tender, about 2.5 to 3 hours.
Remove lid or foil, heavily salt and pepper the skin of the meat and turn up the heat.
Brown until dark golden brown.