Goat Shoulder Chops Recipes

SLOW ROASTED GOAT SHOULDER (LEBANESE STYLE)

Slow Roasted Goat Shoulder (Lebanese Style) image

This slow roasted goat shoulder is rubbed with middle eastern spices and then cooked to fork tender.

Provided by Ashley Adamant

Time P1DT4h20m

Number Of Ingredients 5

Ingredients

1 goat shoulder (3 1/2 to 4 lbs)
2 tbsp preserved lemon, minced (or lemon zest)
2 tbsp Baharat spice mix (see note)
2 tsp salt
2 tsp garlic powder

Steps:

Make a paste by mixing the spices with the preserved lemon (or a dry rub without the preserved lemon). Rub the shoulder refrigerate for 12 to 24 hours to allow the rub to season the meat.
Place the goat shoulder on a wire rack above a roasting pan with a bit of water at the bottom. Roast the goat shoulder at 325 degrees for about 4 hours, until the meat is fork tender.

GOAT SHOULDER BRAISED WITH PRUNES AND PRESERVED LEMONS

Goat Shoulder Braised with Prunes and Preserved Lemons image

Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.

Provided by Always Cooking Up Something

Categories Everyday Cooking

Time 2h30m

Yield 6

Number Of Ingredients 8

Ingredients

3 pounds goat shoulder
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium yellow onion, chopped
10 pitted prunes, chopped
¼ cup chopped Moroccan preserved lemon
½ cup dry red wine
1 ½ cups chicken broth

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

Nutrition Facts : Calories 306 calories, Carbohydrate 12 g, Cholesterol 107.5 mg, Fat 9 g, Fiber 1.4 g, Protein 39.3 g, SaturatedFat 2 g, Sodium 905.2 mg, Sugar 7.4 g

SMOKED-CHILI-RUBBED GOAT SHOULDER

Smoked-Chili-Rubbed Goat Shoulder image

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs-whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN Idris Muhammad, Boogie to the Top-a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK Laphroaig, a couple rocks. Goat, chili, and smoky Scotch-there should be a song about this trio.

Provided by Zakary Pelaccio

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
2 fresh Thai bird chilies, chopped
3 inches fresh ginger, peeled and chopped
8 garlic cloves, crushed and peeled
1 bunch of flat-leaf parsley, leaves only
2 tablespoons sea salt
1/4 cup olive oil (the best you can afford)
1 bone-in goat shoulder (about 5 pounds)

Steps:

1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
1. Preheat a smoker (see Headnote above).
2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.

SLOW-COOKED GOAT SHOULDER MOORISH STYLE

Slow-Cooked Goat Shoulder Moorish Style image

This recipe adapts beautifully to lamb shoulder.

Provided by Mike Emanuel

Categories dinner, main course

Time 5h30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 bone-in goat shoulder, about 4 pounds look for the meaty Boer breed
Salt
freshly ground black pepper
½ cup harissa (see recipe, or use store-bought)
1 large onion, peeled and sliced
2 carrots, peeled and sliced
4 garlic cloves, smashed
2 bay leaves
1 teaspoon coriander seeds or a few sprigs fresh cilantro
1 cinnamon stick
2 tablespoons extra-virgin olive oil
2 cups low-sodium chicken stock or water
½ cup white wine
1 tablespoon honey
½ Moroccan preserved lemon, rinsed and inner flesh removed, finely chopped
2 sprigs mint leaves, roughly torn

Steps:

The evening before you plan to cook the shoulder, season it generously with salt, pepper and ¼ cup of the harissa. Refrigerate overnight and start to bring it to room temperature two hours before you plan to cook it.
Preheat oven to 350 degrees. In a large Dutch oven set over medium heat, cook the onion, carrots, garlic and spices for a few minutes in the olive oil until fragrant and slightly browned. If using cilantro sprigs, tuck them into the vegetables after they've cooked. Lay the shoulder over the vegetables.
In a small saucepan, bring the stock, wine and honey to a simmer and pour it over the goat. Cook uncovered in the oven for about 1 hour, adjusting the temperature so the juices maintain a very gentle simmer. Add a little more broth or water if it gets too low. Carefully turn the shoulder over and return to the oven. After 30 minutes, turn again and repeat every 30 minutes until the meat is very tender and nearly falling off the bone. Total cooking time will be 2½ to 3 hours. The slower it cooks, the more meltingly tender it will be. Cool in its juices.
Remove the shoulder and strain the liquid into a bowl, pushing some of the solids through the strainer. Let the liquid settle for a few minutes, then skim off all of the fat. This is made easier if you refrigerate the juices for a half hour or so, partially solidifying the fat.
To serve, gently reheat the meat in the juices and stir in the preserved lemon and sprinkle with mint. Serve with more harissa, yogurt and aromatic baked rice (recipe follows).

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 4 grams, Sodium 1691 milligrams, Sugar 9 grams

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