Slow-roasted shoulder of goat with preserved lemons, garlic and coriander

4 hours 30 minutes


  • 1/2 goat shoulder, on the bone (approximately 1.4kg in weight)
  • 3 preserved lemons, washed, flesh removed with rind roughly chopped
  • 1 onion, roughly chopped
  • 1/2 bulb of garlic, cloves peeled and roughly chopped
  • 1 bunch of coriander, small, roughly chopped
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 100ml of olive oil
  • salt
  • black pepper
  • 200ml of water


First make the marinade for the goat by placing the preserved lemon, onion, garlic, coriander and olive oil into a food processor and blitz to make a paste
Toast the coriander seed and cumin in a dry frying pan on the hob for a minute or two and then grind as fine as possible using a pestle and mortar (or spice grinder!) and stir into the paste. Add a good amount of seasoning and then spread the paste all over the shoulder joint
Leave to marinade for two hours in a tray or bowl. Meanwhile, preheat your oven to 220°C/gas mark 7
When ready, take a roasting tray, cut out a long sheet of greaseproof paper and line the tin with paper overlapping on either side. Place the goat in the middle, scraping out all the excess marinade and smooth all over. Pour the water around the sides and then wrap the paper around the joint (think en papillote). Then seal further still by covering with a sheet of doubled up foil
Place into the oven, immediately reduce the temperature to 140C and slowly cook for 3-4 hours
When ready, the meat should be practically falling off the bone so slice or pick off carefully and serve with couscous, a herby salad and plenty of the remaining gravy