Grill-Roasted Goat Shoulder

Fit for Company, Family Meal

Since goats tend to be lean, the shoulder is one of the few cuts (the breast is the other) that has enough fat to withstand long, slow roasting, yielding well-done and succulent meat. Goat holds up well to strong flavors. In this recipe, adapted from Corsican Cuisine: Flavors of the Perfumed Isle by Arthur L. Meyer, it is smeared with anchovies and herbs and basted with an herb-infused olive oil. If you can get a baby goat (cabrito or kid), which weighs 30 pounds or less, by all means use this recipe and roast the whole kid on a spit or in a large oven.

INGREDIENTS:

ANCHOVY-HERB PASTE

• 4 anchovy fillets
• 6 garlic cloves, peeled
• 2 tablespoons finely grated lemon zest
• 1 tablespoon chopped fresh marjoram or oregano
• 2 teaspoons chopped fresh mint
• 2 teaspoons freshly ground black pepper
• ¼ cup olive oil
• 1 4- to 6-pound whole bone-in goat shoulder
• 2 cups dry white wine, or more as needed

MINT-HERB BASTING OIL: 

• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh marjoram or oregano
• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar

INSTRUCTIONS:

1. Paste: With the motor running, drop the anchovies and garlic through the feed tube of a food processor. Scrape down the sides of the bowl and add the remaining ingredients. Pulse several times to form a paste.
2. Place the shoulder fat side up on a cutting board and cut several ½-inch-deep gashes into the fat and the meat below. Work some of the paste into the gashes and rub the rest over the shoulder. (You can wrap the shoulder in plastic wrap and marinate overnight in the refrigerator.)
3. Set up a charcoal or gas grill for indirect grilling. Adjust the heat to as close as you can get to 275°F.
4. Place the shoulder in a roasting pan. Pour in the white wine and enough water to reach a depth of 1 inch. Place the pan on the grill where there is no fire, cover the grill, and roast for 1 hour.
5. Meanwhile, make the basting oil: Combine all the ingredients in a small bowl. Set aside.
6. After 1 hour of roasting, brush the basting oil all over the goat. Continue to baste every 45 minutes, and make sure there is at least ½ inch of liquid in the pan, adding more wine or water as needed. After 2½ hours, check the meat. It should be quite tender and almost coming off the bone. If the meat is not done, continue to roast, checking every 30 minutes.
7. When the meat is done, transfer it to a platter and loosely tent with aluminum foil to keep warm. Pour the liquid from the pan into a saucepan and degrease the surface. Taste the sauce; it should have a rich flavor. If it does not, boil for a few minutes to concentrate the flavor. Do not attempt to reduce the sauce, because it may become too salty.
8. Cut the shoulder into chunks. Pour some sauce over and pass the rest at the table.

ALTERNATIVE CUTS: 

• Boneless goat shoulder, breast of goat, bone-in or boneless lamb shoulder, or breast of lamb.

COOK’S NOTE:

• You can roast the goat shoulder in a 275°F oven for 3 to 4 hours.