This is a great delicious and simple recipe that accentuates the great flavor of goat (not only will you eat this because its just simply delicious, but goat is probably the healthiest meat you can eat with about a third the calories of beef and a quarter that of chicken while also being much leaner). I would recommend marinating the shoulder for at least 24 hours or up to 36 hours.
Ingredients
- 2 tablespoons coconut sugar
- 1 tablespoons ground cayenne
- 3 cloves garlic, peeled
- 1 cup medjool dates
- 1/2 cup white wine (optional)
- 2 tablespoons ground cumin
- 1 sweet onion, peeled and cut in 4
- 1 cup organic dried apricots
- 1 cup water
Additional Fruits for Roasting
- 1/2 cup apricots
- 1/2 cup dates, pitted
Instructions
This is a great delicious and simple recipe that accentuates the great flavor of goat (not only will you eat this because its just simply delicious, but goat is probably the healthiest meat you can eat with about a third the calories of beef and a quarter that of chicken while also being much leaner). I would recommend marinating the shoulder for at least 24 hours or up to 36 hours. Blend all marinade ingredients together in a food processor until a paste is formed. Place the shoulder in a non-reactive container or bag and season well with all marinade. All mixture to marinate for desired time. When you are ready to cook preheat your oven to 425F. Cook shoulder for 20 minutes at 425F. After 20 minutes, turn the oven down to 275F spoon and juices in the pan over the shoulder, then loosely cover with foil and allow to bake for 2 hours. At this point add the apricots and dates then cover again and let roast for another hour or until tender. Once done, remove from oven, and allow roast to cool for 10-15 minutes before serving. If desired, use a small amount of white wine (1/2cup) to deglaze the roasting pan and use as sauce.
