Shoulder of Kid

·      Roast Shoulder of Kid

This recipe will feed between 4 and 6 people and is great for a Sunday and although is not a quick cooker is quick and easy to prepare….

Butter and olive oil
1.4-1.8kg Bone in Shoulder
2 onions
2 carrots
1 fennel head
6 garlic cloves
3 fresh thyme sprigs
3 fresh oregano sprigs
2 bay leaves
360ml stock – beef or chicken (may need a little over)
240ml red wine
1 tbsp tomato puree
Dash of red wine vinegar
Salt and Pepper to taste

Melt the better and mix in the oil and rub over the meat. Place all the herbs and veggies in a roasting tin stir it all up and add the shoulder placing it on top. Pour the broth and wine in but not over the meat, into the bottom where the veg is. Put into a pre heated oven (165⁰c) for about 2 ½ – 3 hours turn the meat twice in this time, basting as often as possible (every 20mins or so is ideal)

Remove the meat from the pan and strain the sauce discard the solids and keep the juice and place in a saucepan – if lacking add more stock (360ml should be enough but better more than less). Bring the juices to a simmer and whisk in the tomato paste, vinegar and seasoning – allow to reduce slightly – 5 mins or so is enough. All is then ready to serve…

  ·        Pulled Shoulder

For 8 with sides..
1.8kg boneless goat shoulder4 dried chillies (New Mexican)
4 ancho chillies
Boiling water
Olive Oil
Large onion
4 garlic clove
2 tbp dark brown sugar
2 tbp Worcestershire sauce
2 tbp smoked paprika
1 tbp dired oregano
2 tsp cumin
800g tinned toms
Beef stock
½ cup green olives
½ cup raisins
2 tbp cider vinegar
Soak dried chillies and use some liquid to make paste

Brown meat
Cook onion add raisins and garlic, add chilli paste, herbs and set simmer then add rest of ingredients
Add meat back simmer for 3-4 hours