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.


  • 2¼ kg goat forequarter, cleaned and cut into pieces

  • 1 large brown onion, finely chopped

  • 4 cloves of garlic, finely chopped

  • 5 sprigs rosemary leaves, finely chopped

  • 1 bunch sage leaves, finely chopped

  • 100ml extra virgin olive oil, plus extra for frying

  • Salt flakes and freshly ground black pepper, to taste

  • 200g butter, diced

  • 2 litres cold water

  • 20g fine salt

  • 450g polenta


  • 1.

    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.

  • 2.

    Remove the foil, add in the butter, and increase the heat to 250 degrees for a further 30 minutes uncovered to finish it off

  • 3.

    While the goat is cooking, prepare the polenta as this will take around an hour to cook correctly.

  • 4.

    Combine water and salt in a large heavy-based saucepan and bring to the boil.

  • 5.

    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.

  • 6.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 1031kj
  • Fat Total 51g
  • Saturated Fat 21g
  • Protein 74g
  • Carbohydrate 63g
  • Sugar 2g
  • Sodium 1900mg

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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  • The goat forequarter is made up of many well-known basic cuts of goat including the neck, the shank, the shoulder rack and the square cut – perfect for slow, moist and low temperature cooking.
  • If you can’t find the forequarter try a neck chop or rack. The result will be the same; a tender, light and succulent piece of meat.

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 for more inspiration.

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