Slow roasted goat shoulder
I have loads to blog about but think I will go with short posts and hopefully get into a new daily habit again.
On Sunday night I cooked slow roasted goat shoulder. It was Fathers day and i thought I should do something special for dinner. We have got into a bit of a bad habit of just letting days of celebration go by as none of our family is near by but I am trying to make more effort.
So a special dinner was in order.
I marinated two goat shoulders in white wine, olive oil, rosemary, garlic. salt and pepper for the morning. Then cranked the oven up as high as it would go, covered the baking dish with foil and put it in the oven, which I immediately turned down to 135 degrees. I left it to cook away for five hours by which time it was falling off the bone. I'm not sure that my picture does it justice but i literally carved it with a fork. It was juicy and succulent.
To serve I made a reduction of about a cup of the pan juices and a cup of white wine, which I boiled away until there was only about three tablespoons left. then whisked in a dessertspoon of butter cut into small cubes, the result a lovely, velvety sauce.
Served with asparagus, roast pumpkin and baby turnips from the garden.