Lebanese Slow-Roasted Goat Shoulder
Ingredients
- 1 goat shoulder, 3-4 pounds
Marinade
- 7 cloves garlic, peeled
- 2 tablespoons preserved lemon, finely chopped
- 2 tablespoons baharat spice mix
- 1 tablespoon course kosher salt
- ¼ cup olive oil
- 4 cups beef, lamb, or similar stock
Instructions
- Place garlic in mortar and pestle. Pound until a creamy smooth paste forms. Combine garlic paste with remaining marinade ingredients and mix until well combined.
- Using a sharp knife, score goat shoulder all over. Rub marinade over all surfaces of the meat. Get marinade in crevices and under skin. Place in shallow dish, cover tightly with plastic wrap, and refrigerate overnight.
- Preheat over to 275° F. Place goat in deep roasting dish of dutch oven. Pour remaining marinade over goat. Roast 4-6 hours, covered for all but the last hour, until the meat falls off the bone easily.
Notes
Adapted from Slow-roasted goat shoulder, Sam Burke, SBS.