Goat Diced 1kg – Perfect for Curry – Beautiful
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Is Goat Shoulder a Good Cut of Meat
Shoulder: Tender meat but very fatty, which is not good for grilling.
Ideal for roasting in one piece, stews, ground for burgers or oriental dishes.
Does Goat become more Tender the longer you cook it
You can’t rush goat, says chef Chris Otim. To make the meat tender, you need to cook it a long time — but not too long.
HOW TO COOK A GOAT SHOULDER
The shoulder of an animal is generally a slow cooking or braising cut, and goat shoulder is no exception.
The best way to cook a goat shoulder is a long slow roast, with aromatic spices.
Most often, seasonings are either middle eastern or Caribbean, as those cultures have a long history of cooking goat meat to perfection.
In general, goat meat is cooked long and slow, and shoulders are often cooked longer and lower than other cuts.
When I worked in a BBQ restaurant after college, the pork shoulders would be roasted all day at 235 for perfectly tender pulled pork.
GREEK ROASTED GOAT (OR LAMB) LEG RECIPE
Ingredients
For the pan:
- One goat leg with the bone. You can also use lamb leg.
- Garlic cloves
- Rosemary
- Lemon
- Olive oil
- Salt and pepper
- Dried oregano
- White wine
- Baby potatoes (or regular potatoes)
For the Glaze
- Pomegranate syrup (grape syrup, maple syrup or honey will also do)
- Ground coriander seeds
- Salt and pepper
- Olive oil
- Pomegranate arils for decoration (optional)
INSTRUCTIONS
Preheat your oven to 356°F (180°C)
Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
Place the meat and the potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano.- Wrap well with foil and bake for 2 hours.
Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze. Gently smash the potatoes if you want them with crunchy edges.
Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.
Goat – Leg – Shoulder This cut of Goat is diced off the bone to leave a very tender cut of goat. It contains a mixture of shoulder and leg pieces whereby we remove the bones for you. Goat – Leg – Shoulder makes an ideal cut for casseroles, stews and curries.
Goat – Leg – Shoulder
a 1 kilo pack
goat bonesless diced in
goat bone in diced meat
bonesless diced in a 1
