Masterclass | Roasts & Carvery | Goat Shoulder

Preheat the oven to 325°F.

Season the goat shoulder with salt, black pepper, cumin, and paprika.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the goat shoulder on all sides until browned, about 4-5 minutes per side.

Remove the goat shoulder and set aside.

Add chopped onion, garlic, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in diced tomatoes and cook for another 2 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add beef broth, bay leaves, thyme, and rosemary; bring to a simmer.

Return the goat shoulder to the pot, cover, and transfer to the oven.

Cook for 3-4 hours, until the meat is tender and easily pulls apart with a fork.

Remove the pot from the oven and let the goat shoulder rest for 15-20 minutes.

Shred the meat and mix with the cooking juices.

Drizzle with lemon juice and garnish with chopped parsley before serving.