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7 hour roast goat with ras el hanout

By October 05, 2017 , , , , ,

Many of you may not have tried goat, never mind cooked it. Goat is more commonly associated with the dairy industry and many male goats are then sadly euthanized at birth as they are no longer of use to the farmer. The meat is not seen as popular so most of the males are not kept on the farm any longer than is necessary.

During October or Goatober/Boktober, as it has come to be named, goat meat is celebrated within the food industry to make people more aware of the meat. If more people eat goat, then male goats are kept for longer and there is less waste within the diary industry.

It is a very underestimated meat, and one would say it can be an acquired taste. Initial flavours would be similar to lamb, but goat does take on a gamier stronger flavour as it gets older. I find that it pairs well with stronger spice flavours in this instance. The younger goat can be treated much the same as lamb for recipes. Cooking and preparation, it is pretty much the same cuts as lamb so the approach is the same.

With this recipe you need to give yourself a couple of days for prepping and marinading, it also takes a day to cook as well. Thankfully it's not one of those recipes that you need to keep checking so just stick it in your BBQ or oven, ensure a constant temp and leave it to do its work.

2 kg goat shoulder or leg
100ml yoghurt
10ml oil
Juice of one lemon
Salt to season

Ras el hanout (my version)
15g cumin seeds
15g coriander seeds
1 inch piece of cinnamon
5 green cardamon pods
1 black cardamon pod
1 whole nutmeg
1 blade of mace
1 tsp black pepper corns
5 cloves
5g dried turmeric
15g paprika
5g chilli flakes
5g dried ginger
5g fenugreek seeds

Place all the spices, bar the ginger, turmeric and paprika in a pan and roast on a medium heat for 5 minutes
You can either place these in a mortar and pestle or use a coffee grinder to crush to a fine powder
Once you have made the powder then add the ginger, turmeric and paprika and mix through

This makes enough to be used again and will keep in an airtight container for up to 2 months

To prepare the goat
Rub the meat all over with the oil 
Mix 30g of the ras el hanout with the yoghurt and then smear on the goat until the meat is covered
Allow to marinate for 12 hours
Before cooking season with the salt and lemon juice

My preference is to cook this on the BBQ, I set mine up for indirect cooking at 110c
Place the goat on the BBQ with a drip tray underneath and cook for 7 hours
Those of you cooking in an oven need to set your oven to 110c (fan), 120c (normal)
Once the goat is cooked, allow to rest in a warm place for 1 hour before serving

I like to serve this with a tzatziki and beetroot, carrot, orange and cumin salad

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  1. This looks fabulous. I love goat bit it's hard to get where I am so I jump on it when I find it.