A unique way of serving goat meat at your next party.


  • 1kg boneless goat shoulder

  • 10 sweet brioche buns

  • 1 cucumber sliced

  • 1 red onion fine sliced

  • 1 bunch coriander leaves

  • 100ml olive oil

  • 3 tbsp chilli flakes

  • 2 tbsp ground coriander

  • 2 tbsp ground cumin seeds

  • 2 tbsp ground yellow mustard seeds

  • 4 tbsp turmeric

  • 4 tbsp brown sugar


  • 1.

    Pre heat oven or smoker between 100ºC and 140ºC.

  • 2.

    Mix the chilli flakes, coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside.

  • 3.

    Rub the goat shoulder with olive oil and then massage the spice mix all over.

  • 4.

    Wrap the goat in baking paper and heavily wrap the goat in foil. Place onto roasting tray.

  • 5.

    Place into overnight (8-18 hours depending on oven strengths). In the last 1-2 hours unwrap the goat and turn the oven up to 190ºC to crisp up the outside of the meat.

  • 6.

    Take out of the oven and begin to pull apart with a fork or tongs and mix with the juices, season to taste.

  • 7.

    To assemble slice open the brioche buns, place a heap of the pulled goat onto the bun, and add slices of cucumber, onion and coriander.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 534kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 30g
  • Carbohydrate 55g
  • Sugar 13g
  • Sodium 600mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Grant Schooling from Gilbert St. Hotel, South Australia, for

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