Goat Shoulder Roast
In the effort to expand my eating horizons, I bought a nice looking goat sholder roast (about 2.5 pounds) the other day, but have never cooked (or eaten) goat before so am not quite sure what to do with it. Anyone have some good recipes/tips/ideas....? they are much appreciated
You can treat it pretty much how you would lamb shoulder or veal, keeping the flavors light to let the nutty flavor of the goat come through. You will want to braise it, using white wine, not red as part of the braising liquid. It should braise at about 325 for 2 to 2 1/2 hours. Or if your oven will go to 225, for about 4 hrs.