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.
Fork-tender pulled goat or lamb shoulder with a spicy dry rub.
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.
Salt the shoulder and let it sit overnight.
Coat the shoulder completely in the blackening spice or your favorite rub.
Wrap the shoulder up like a package in parchment paper.
After 5 hours of roasting.
The meat will brown, but the parchment also holds in moisture, keeping it juicy.
Fork tender is what you're aiming for here.
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.
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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
You can also cook the shoulder in a slow cooker, but it won't brown as well and will be more fatty. If you want to do that, smoke it at 300F for an hour first.