Slow Roasted Shoulder of Boer Goat Meat
We recommend using our own grass fed high welfare Boer Goat Meat available to Isle of Man residents from Tynwald and Ramsey Farmers Markets, direct from the Farm at Ballaugh, and from the Food Assembly Douglas.
Ingredients: shoulder joint of Ballanorman Boer Goat, 2 onions, Ellerslie Rapeseed Oil, salt & pepper.
Instructions: Preheat the oven to 180C
Peel and roughly chop the onions and place in the bottom of a heavy roasting dish or casserole. place the goat shoulder on top of the onions, drizzle lightly with the oil and season with salt and pepper.
seal the dish with a piece of strong foil amking sure there are no holes, or cover the casserole dish with its lid.
Place the dish in the middle of the preheated oven and after half anhour reduce the temperature to 120C
Test the meat after 2.5 hours (4 hours if a whole shoulder). Only when the meat is falling off the bone and falling apart is it done. If the meat is not yet tender, recover and return to the oven for a while longer. At 120C it will not spoil.
When the meat is completely tender leave it to rest, still covered, for 20 to 30 minutes before serving.