Slow-roasted shoulder of baby goat with green salad

Slow-roasted shoulder of baby goat with green salad

At the table

By
From
Basque
Serves
6
Photographer
Laura Edwards

Goat from the Basque Region is just gorgeous; this is because the animals graze on lots of grass, producing sweet milk as well as really tasty meat. It’s so delicate and tender, it’s something you’ll remember forever if you ever get to try it. Goat meat is becoming really popular in the UK — we almost always have it on our restaurant menus, and it’s a big seller.

Ingredients

Quantity Ingredient
2-2.5kg shoulder of goat or lamb
sea salt
freshly ground black pepper
olive oil
2 glasses (250 ml) white wine
1 bay leaf
1 bulb garlic, halved around the middle
3 baby gem lettuces
2 handfuls watercress, (about 50 g)
1/2 lemon, juiced
pinch sugar
4-5 tablespoons extra-virgin olive oil
handful chives, snipped

Method

  1. Heat the oven to 170°C.
  2. Heat a large pan over a high heat. Season the goat shoulders and rub all over with plenty of olive oil. Brown the shoulders in the pan, then transfer to a roasting tin. Pour over the wine and add the bay leaf and the garlic.
  3. Cover with foil and roast for 2 hours, then remove the foil, turn up the oven to 200°C and cook for a further 20–30 minutes to brown all over. Leave to rest.
  4. Toss the leaves of the baby gem with the watercress. Mix the lemon juice with salt, pepper and the pinch of sugar, then drizzle in the olive oil and whisk together. Pour over the salad, scatter with the chives and toss together.
  5. Serve the slow-roasted goat and its juices with the green salad.
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