A dish packed full of flavour, using Aussie goat meat.


  • 1.5kg goat shoulder

  • 7 garlic cloves, peeled

  • 2 tbsp finely chopped preserved lemon

  • 2 tbsp Lebanese 7 spice

  • 1 tbsp salt

  • 60ml (¼ cup) olive oil

  • 1 litre beef stock


  • 1.

    To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add all of the remaining ingredients and stir until well combined.

  • 2.

    Using a sharp knife, score the goat shoulder all over. Rub the marinade all over the meat, making sure you get in the crevices and under the skin if possible. Place in a shallow dish, cover very tightly with plastic wrap and refrigerate overnight.

  • 3.

    Preheat the oven to 160ºC. Place the goat in a deep roasting pan, pour 250ml (1 cup) stock into the pan and roast for 4 hours or until the meat falls off the bone easily.

  • 4.

    Serve with roasted vegetables.


Recipe by Sam Burke from Meat and Livestock Australia, for

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