Morning/evening everyone. I was after some advice on cooking a goat shoulder. I've never done it before and most of the info I can find on is for oven roasted or braised. There was some other posts on here about cooking a whole goat but nothing specific to what I have which is a 3lb boneless shoulder.
I have cooked lamb shoulder in the past and actually did a fantastic one from Meathead's excellent book a couple of weeks ago. :-) Sadly though, no goat recipes but maybe it's similar to lamb?
So I was wondering how do I cook it and will it dry out as it's not as fatty as other cuts of meat? I'm even struggling to find out what marinades or rubs to use and what the ideal internal temperature should be! I have just dry brined with salt at this stage and have it wrapped up and waiting in the fridge for further instructions.
I'm as always very grateful for any advice you can provide. Thank you!
I have cooked lamb shoulder in the past and actually did a fantastic one from Meathead's excellent book a couple of weeks ago. :-) Sadly though, no goat recipes but maybe it's similar to lamb?
So I was wondering how do I cook it and will it dry out as it's not as fatty as other cuts of meat? I'm even struggling to find out what marinades or rubs to use and what the ideal internal temperature should be! I have just dry brined with salt at this stage and have it wrapped up and waiting in the fridge for further instructions.
I'm as always very grateful for any advice you can provide. Thank you!
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