Roasted Goat Shoulder -RESTART approved
Updated: Aug 10, 2020
There is nothing more simple to prepare and mouth watering to serve than a slow cooked roast --and goat meat makes it even more of a treat! Red meat from a grass-fed animal hosts an impressive nutrient profile compared to grain-fed meat. It is full of B vitamins, antioxidants, plus omega-3 fats and CLA fatty acids which have been proven to lower inflammation and fight cancer.  I love to get a variety of red meat in my diet--typically beef, goat, and venison as each provides a variation of these nutrients.
This goat shoulder was sourced from Sunny Cove Organic Farm right here in Alfred.
I crafted this delicious recipe for a Sunday lunch with family. It was served with a lush green salad and hearty coconut bread w/ grass-fed butter.
5 lb goat shoulder
2 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. apple cider vinegar w/mother (ACV)
2 tsp. coriander ground
2 tsp. granulated garlic
2 tsp. Himalayan salt
2 tsp. black pepper
1 tsp. cayenne pepper
1 large chopped onion
2 cups water
Place the meat in a large dish that will fit into your refrigerator.
Cover each side of the meat w/ lemon juice, ACV, coriander, granulated garlic, Himalayan salt, black pepper, and cayenne pepper. Marinate in the fridge for 12-24 hours.
After the meat is thoroughly marinated, transfer it along with the marinade juice to a large roasting pan. Cover the top of the meat with the chopped onion. Add 2 cups of water to the roasting pan.
Bake at 250° F. for 5-6 hours, until the meat falls off the bone.