Slow cooked goat shoulder
- 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
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.
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.
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.