STRATHBOGIE goat RECIPES - meat cuts explained

Slow cooking, BBQ and worldwide cuisine, Strathbogie Goat produces the finest farmed goat meat products.


Main cuts: Square Cut Shoulder, Curry pieces, Shoulder with shank.
Suitable cooking methods: Slow cooking methods as braising, stewing and roasting

Slow roasted Goat Shoulder with Creamy Semolina and Broccoli

Serves 6 Cooking time: 6 hours


Goat Shoulder 2.5-3kg
1 brown onion quartered
2 tablespoons of Murray River Salt
3 whole Star Anise
2 tablespoons of freshly ground black pepper

½ cup of Sauvignon Blanc
5 cups of chicken stock
1½ cups of fine semolina
2 tablespoons of unsalted butter
½ cup freshly grated parmesan cheese
6 cups of broccoli florets


The night before cooking the goat, trim any excess fat from the shoulders. Mix the Murray river salt and ground black pepper together and rub over the goat. Put the goat in a container, loosely covered with foil, and refrigerate overnight.
Remove the goat from the refrigerator two hours before cooking.

Preheat the oven to 140C.

Put the shoulder into a large oven bag with onion and sauvignon blanc. Tie off the bag with the provided tie and place the shoulder in a roasting tin large enough to fit the shoulder. Cook for 2½ to three hours.

Reduce the heat to 110C and cook for another three hours. When ready, the goat will be very well done. Remove from the oven and allow to rest for 20 minutes, then shred the meat off the bone.

While the goat is resting; in a large saucepan bring the chicken stock to a simmer. Whisk in semolina in a thin stream and bring to boil, whisking to prevent lumps. Cook stirring until thick and creamy, about 3 minutes. Stir in the butter and cheese and season with salt and pepper.