A dish packed full of flavour, using Aussie goat meat.
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.
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.
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.
Serve with roasted vegetables.
Recipe by Sam Burke from Meat and Livestock Australia, for aussiegoat.com.au
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