A unique way of serving goat meat at your next party.
Pre heat oven or smoker between 100ºC and 140ºC.
Mix the chilli flakes, coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside.
Rub the goat shoulder with olive oil and then massage the spice mix all over.
Wrap the goat in baking paper and heavily wrap the goat in foil. Place onto roasting tray.
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.
Take out of the oven and begin to pull apart with a fork or tongs and mix with the juices, season to taste.
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 analysis per serving (10 servings)
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.
Powered by Edamam
Recipe by Grant Schooling from Gilbert St. Hotel, South Australia, for aussiegoat.com.au
Trending This Week