As many of you now know goat is one of my favourite meats and so versatile as it suits so many flavour profiles from Mediterranean to Middle Eastern to Caribbean. The flavour can be compared to that of lamb in it's younger stages and mutton in it's later stages. You can check out the many recipes that I have in my Goatober section here on Kitchen Exile. Many butchers and farmers world wide will be showcasing goat meat during the month of October, so be sure to check out your local producers to see what's on offer. 

10g fresh rosemary sprigs finely chopped

5g fresh thyme chopped

5g chives finely chopped

2 cloves garlic grated

5g fresh parsley chopped

5g fresh mint finely chopped

5g fresh oregano finely chopped

40g anchovies in olive oil finely chopped

2g freshly ground black pepper

150ml white wine

100ml lamb or chicken stock

2 tomatoes finely chopped

20g black olives finely chopped

Mix the goat shoulder with the herbs, garlic, pepper and anchovies and marinate overnight in the fridge

Preheat your oven or set your barbecue up for indirect cooking at 140c

Whizz the tomatoes up to form a smooth paste

Place all the ingredients in a cast iron pan and cook for 3 hours

I like to serve this with either rice, couscous or tabbouleh