Chef Grant Schooling Jamaican goat buns

  • Prep time 20Min
  • Cook time 18Hr
  • Technique Roast, Grill
  • Meat Goat
  • Cut Shoulder
  • Serves 10

Jamaican goat buns


2 1/2 pounds boneless Australian goat shoulder
10 each sweet brioche buns
1 each sliced cucumber
1 each finely sliced red onion
1 bunch cilantro leaves
3 tablespoons chili flakes
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 cup olive oil
2 tablespoons ground yellow mustard seeds
4 tablespoons ground turmeric
4 tablespoons brown sugar


Preheat oven or smoker between 210-280 degrees F. Mix the chili flakes, coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside. Rub the goat shoulder with olive oil and then message the spice mix all over. Wrap the goat in baking paper, then heavily wrap the goat in foil. Place onto roasting tray. Place into the oven for 18 hours. Around the last 1–2 hours unwrap the goat and turn the oven up to 375˚F to crisp up the outside of the meat. Take out of the oven and begin to pull apart with a fork or tongs and mix with the juices, season to taste.

To assemble slice open the brioche buns place a heap of the pulled goat onto the bun and add slices of cucumber, onion and coriander.