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Slow cooked goat shoulder

Slow cooked goat shoulder

 Serves 4-6


  • 2.8kg goat shoulder square cut
  • ½ bunch coriander leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon salt flakes
  • 1 teaspoon cracked black pepper
  • Zest and juice of 1 lemon
  • ⅓ cup (80ml) olive oil


Step 1

Preheat the oven to 160°C.

Place the coriander, paprika, cumin seeds, salt flakes, cracked pepper, lemon zest and juice and olive oil into a small food processor and process until finely chopped.

Step 2

Place the goat shoulder into a large roasting dish and pour over the marinate and massage well all over. Place into the fridge to marinate for 1 hour or overnight if you have time.

Step 3

Cover with baking paper and then a layer of foil. Roast for 4 hours until the meat is tender. Remove baking paper and foil and roast for a further 1 hour or until the goat is golden brown. Remove from the oven, slice and serve with your favourite roasted vegetables.