Jerk goat shoulder

We were given a goat shoulder bought from am organic goat farm in Dorset. I marinaded it in a decent jerk seasoning mix for 1.5 hours at room temperature, then baked in the small oven with the dial at 100 degrees for 3 hours. I had to scrape the seasoning off for serving as it was too hot to eat but the meat was absolutely perfect: soft and succulent. I’ve had goat in the past and it has been chewy but I think this was a very good piece of meat to start with.

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