For goat, Alessandro likes to use a shoulder quarter and neck as it has more flavour and more fat, so it stays moist during the long cooking. The meat literally falls off the bone when it’s ready.
Preheat oven note. Combine the garlic, onion, rosemary and sage with the goat in a large baking dish. Add a good pour of olive oil along with a tablespoon of salt. Mix it all together so that the goat is well coated. Cover with foil and bake for 2.5 hours at 170 degrees.
Remove the foil, add in the butter, and increase the heat to 250 degrees for a further 30 minutes uncovered to finish it off
While the goat is cooking, prepare the polenta as this will take around an hour to cook correctly.
Combine water and salt in a large heavy-based saucepan and bring to the boil.
Whisking constantly, slowly ‘rain’ in the polenta. Reduce heat to low and continue cooking, stirring frequently, for about 1 hour, until the polenta is so thick that it starts to come away from the sides of the pan. Take the butter and juices from the goat’s roasting dish and add them to the polenta, folding it through until it’s smooth.
Transfer the polenta to a large serving bowl followed by the goat pieces. Any remaining juices in the base of the pan can be added to the polenta by create a small ‘dam’ and pouring the liquid into it for presentation and extra flavour.
Nutritional analysis per serving (6 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.
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Versatile, packed with flavour and simple to cook, goat can be treated much like lamb and cooked in already familiar ways. Additionally, goat meat is a nutritional powerhouse - lean, low in cholesterol and full of essential nutrients including zinc to boost your immune system, protein for muscle development and iron for normal brain function.
Recipe by Alessandro Pavoni for Masterpieces. Visit www.AussieGoat.com.au for more inspiration.
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