ROSEMARY GARLIC GOAT ROAST

This is a simple way of doing your goat, low and slow in the oven.Its packed with flavors that go so well with the earthiness of your goat.I used goat shoulder on this one but you really can use any part be it the leg or ribs it will work just fine.
 

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INGREDIENTS.
1 KG goat(shoulder/leg/ribs)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons Rosemary
6 garlic cloves
3 tablespoons olive oil
Zest of one lemon

INSTRUCTIONS.
I usually start by trimming the fat off my goat,I then proceed to try and remove as much of the silky membrane covering my meat as possible, this will allow your marinade to seep into the goat,getting rid of this membrane makes for a tender goat,however this is totally optional but goes a long way in flavoring our goat.

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I then minced my Rosemary, crushed my garlic & grated the zest off my lemon. Mix all this up in the olive oil.
I seasoned my goat with salt and pepper then applied my marinade.

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I had this covered up with a cling foil and marinating it in my refrigerator overnight for maximum flavour.
Before cooking your goat,take it out of the refrigerator and have it rest for an hour at room temperature.

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The potatoes are optional too but what a better way to utilize the free space on my casserole dish? Carrots would also go well with this.
Set this in your preheated oven at 135° Celsius for two hours.

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When done,take it of your oven and let it rest covered with an aluminium foil for 10 minutes before serving.
ENJOY.

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