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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. [1][2] 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.



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