Slow cooked goat shoulder with sumac lemon yoghurt and pita

Serves 4-6

Ingredients

• ¼ cup (60ml) olive oil
• 3 garlic cloves
• Juice and zest of 1 lemon plus extra to serve
• 1 tablespoon sumac
• ½ bunch parsley leaves, plus extra to serve
• ¼ bunch coriander leaves
• 2.6kg rolled goat shoulder
• 2 cups (500ml) lamb stock
• 2 shallots, peeled, thinly sliced
• 6 pita breads, grilled 

Sumac & lemon yoghurt

• 250ml greek yoghurt
• 2 teaspoons sumac
• Zest of 1 lemon
• 1 tablespoon olive oil
• Salt t season

Method

Step 1

Pre-heat oven to 160*C.

In a bowl, combine oil, garlic, lemon, sumac, parsley, coriander and whiz until combined. Season with salt flakes.

Step 2

Place the goat into a large roasting pan and pour over marinade, coat the goat and pour over the lamb stock. Cover with baking paper and foil and place into the oven for 4-5 hours or until the goat is cooked and falling apart.

Step 3

In a bowl combine all the sumac &  lemon yoghurt ingredients, season with salt flakes and mix until well combined.

Step 4

Remove the goat from the oven and serve alongside the sumac and lemon yoghurt, scatter with sliced shallots, parsley leaves and serve with pita and lemon.