Slow Cooked Shoulder of Goat


  • 1 x 2.5kg shoulder of goat, bone in
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 bulb of garlic, peeled and roughly chopped
  • 1 tablespoon of fresh rosemary sprigs
  • 2 onions, peeled and quartered
  • 4 medium carrots, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • 1 large leek, trimmed and roughly chopped
  • 3 tomatoes, halved
  • 2 bay leaves
  • 1 tablespoon of fresh thyme sprigs
  • 2 x 400g tins of plum tomatoes
  • 1 bottle of red wine


  • Preheat your oven to 200ºC/400ºF/gas 6
  • Rub the joint with oil, sea salt and freshly ground black pepper
  • Using a sharp knife, make small incisions all over the joint and poke rosemary leaves and garlic into each one
  • Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the roasting tin, sprinkle the remaining herbs over the veg
  • Pour the tinned tomatoes over the top, followed by the wine
  • Place the joint on top of veg and cover tightly with foil
  • Place the roasting tin in the oven and reduce the temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours
  • The meat is ready when you can pull it apart with a fork. Gently pull out the bones and extract any herb stalks.
  • Shred the goat meat and check the seasoning
  • Serve the meat, veg and sauce with roast potatoes