Chef Sam Burke Slow Roasted Goat Shoulder

  • Prep time 30Min
  • Cook time 4Hr
  • Technique Broil, Roast, Grill
  • Meat Goat
  • Cut Shoulder
  • Serves 8

Slow Roasted Goat Shoulder


3 ½ Whole Australian Goat Shoulders, trimmed

For the marinade:
7 fresh garlic cloves, each
2 tbsp preserved lemon, finely chopped
2 tbsp Lebanese 7 spice
4 ½ cups beef stock
¼ cup olive oil
1 tbsp kosher salt


For the marinade: To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add all the remaining ingredients and stir until well combined.

To cook: Using a sharp knife, score the goat shoulder all over. Rub the marinade all over the meat, making sure you get in the crevices and under the skin if possible. Pre-heat the oven to 325˚F. Place the goat in a deep roasting pan, pour 1 cup stock into the pan and roast for 4 hours or until the meat falls off the bone easily.

To serve: Serve with roasted vegetables.