Dry-Rubbed Slow Roasted Goat Shoulder Recipe
Slow roasted goat shoulder comes out tender and juicy every time, and the meat just falls off the bone. It’s a delicious cut of meat everyone will love, especially made with our 100% grass fed goat meat.
This is one of my favorite preparations: a goat or lamb shoulder rubbed with a spicy, homemade blackening spice blend, roasted slow wrapped in parchment, then cooked in a wood fired oven or smoker. If you don’t have don’t have a smoker with an adjustable heat setting, you can make a great version just using an oven heated to 250F.
It takes some time (about 5-6 hours) to cook the shoulder, but, besides seasoning the meat and wrapping in it parchment paper, it’s all unattended, so you can go about your day, set a timer and come back to a delicious meal with little work at the end of the day. It’s a great thing to make for a crowd as a shoulder will feed 4-6 people. The aroma, and delicious spicy rub that gets crisped as the meat slowly cooks are simply irresistible.
Roasted Goat Shoulder Recipe: How to Serve it
There’s a few different ways you can serve this.
- The first is the easiest: just bring the shoulder to the table and allow people to carve or pull off pieces of meat.
- If you like pulled meat, like carnitas, or want to use the slow-cooked shoulder to make tacos, sandwiches, or something similar, you can pull the meat and shred it with a fork, then heat it up in a pan, adding a bit of fat like cooking oil or lamb tallow, a splash of stock to keep it moist, and seasoning it to your taste. Add some of your favorite barbecue sauce and it will make a great sandwich!
- It’s a good picnic dish, just add your favorite side dishes. Pictured is a simple dish of boiled potatoes cooked with lamb bacon, olive oil, preserved lemon and sochan-one of my favorite greens.
This recipe is by James Beard Award-winning Chef Alan Bergo, a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
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Dry-Rubbed Slow Roasted Goat Shoulder
Equipment
- 1 Baking sheet or roasting pan
- 1 Parchment paper as needed
Ingredients
Goat shoulder
- 1 3 pound goat shoulder
- 1.5 teaspoons salt
- 2 tablespoons blackening spice
Small Batch Blackening Spice
- 5 tablespoons sweet paprika
- 2 teaspoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons dried thyme
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne pepper or more to taste
Instructions
Dry rub
- Mix all the spices together until combined.
Goat Shoulder
- Season the shoulder all over with salt and allow to rest overnight.
- The next day, sprinkle liberally with the blackening spice, wrap it up in parchment like a package, and cook for 5-6 hours at 250F in a wood fired oven, a smoker, or just a regular oven until fork-tender.
- You can cut off pieces of the shoulder and serve as pictured, but my favorite is to pull the meat while it’s warm, then toss with salt and pepper to taste along with a little fat like lamb tallow and a splash of stock, heat it in a pan and use like carnitas for tacos and sandwiches.
Notes
Nutrition