Slow Cooked Kid with Ras el Hanout and Yogurt and Wild Garlic Tzatziki

A delicious slow cooked kid recipe from National Chef of the Year Finalist, Kuba Winkowski, who leads the kitchen at the highly-rated Feathered Nest Country Inn in the Cotswolds. Here he shares an elaborate African goat dish featured on James Martin’s Saturday Kitchen.

  1. For the kid shoulder, chop wild garlic leaf and anchovies together.
  2. Season whole shoulder (outside and inside) with salt, ras el hanout, sumac and ground black pepper.
  3. Rub chopped wild garlic and anchovies inside the shoulder, where the bones used to be.
  4. Put the shoulder together to form a neat, tight shape.
  5. Secure with some butcher string to hold it together.
  6. If you have time leave it to marinate for 24 hours.
  7. Optional: before cooking seal it in the hot barbeque or hot frying pan.
  8. For the freekeh, cut all vegetables and apricots into pieces about 1cm big.
  9. Warm up the olive oil in a casserole dish (big enough to fit the whole shoulder), fry all the vegetables and apricots on a high heat, to give it a bit of colour, for about 5 minutes.
  10. Add pureed garlic cloves, salt, black pepper, ras el hanout, sumac and tomato puree. Cook out for few minutes.
  11. Add the freekeh and white wine, stir and bring to rapid boil. Boil for 2 minutes to evaporate the alcohol.
  12. Add hot stock and bouquet garni made out by wrapping rosemary, thyme, bay leaf and peppercorns in leek leaf or muslin (secure with string).
  13. Stir it all well and place kid shoulder on top.
  14. Put the lid on and make sure it sit tightly.
  15. Place in the pre heated oven at 100C for 10 hours (if in the hurry 150C for 5 hours).
  16. When ready lift the shoulder out, remove all the string and cut into slices.
  17. Finish the freekeh with chopped mint, coriander and lemon juice.
  18. To prepare the tzatziki, grate the cucumber on a coarse grater and season with a pinch of salt. Leave on a sieve to release water for about 30 minutes.
  19. Meanwhile blanch wild garlic (leave 5 raw leaves aside) in boiling water for 10 seconds and drain, dry and chop.
  20. Mix goat’s milk yoghurt with blanched wild garlic, squeezed cucumber and chopped raw wild garlic leaf.
Serves 6

For the Billy Kid shoulder:
1 Billy kid shoulder, bone out
1 handful wild garlic (30g)
4 anchovy fillets
2 tsp salt (10g)
1 tbsp Ras el hanout (10g)
1 tsp sumac (5g)
½ tsp black pepper (3g)

For the freekeh:
1 cup freekeh (300g)
3 tbsp olive oil (50g)
1 onion (150g)
2 carrots (200g)
1 fennel bulb (250g)
3 celery sticks (150g)
2 handfuls dried apricots (120g)
2 garlic cloves
1 tbsp ras el hanout (10g)
1 tsp sumac (5g)
2 tsp salt (10g)
1 pinch ground black pepper (0.2g)
3 tbsp tomato puree (50g)
1/3 bottle white wine (250g)
1 litre chicken stock (1000g)
1 sprig rosemary
2 sprigs thyme
1 bay leaf
4 peppercorns
1 leek leaf or piece of muslin cloth
1 handful mint (5g)
1 handful coriander (5g)
½ lemon juice

For the goat’s milk yogurt and wild garlic tzatziki:
1 cup goat’s milk yoghurt (200g)
2 handfuls wild garlic (60g)
½ cucumber (100g)
1 pinch salt (4g)


Shoulder of Kid

Recognised in the 2014 Great Taste Awards with a Gold Star