Spiced Wild Goat Shoulder with Cucumber and Apple Labne

List of Ingredients

1 wild goat shoulder

MARINADE:
150 gm natural yoghurt
2 shallots (peeled + finely chopped)
2 cloves of garlic (peeled + finely chopped)
20 gm ginger (peeled + finely grated)
60 gm honey
1 x lemon (zest and juice)
Fresh thyme leaves
60 ml olive oil
20 gm sea salt
Six spice mix (recipe below)

SIX SPICE MIX
5 gms each of cumin seeds, coriander seeds, fenugreek seeds, black pepper, dried chilli, sumac

CUCUMBER AND APPLE LABNE
1 cucumber (thinly sliced)
1 green apple (thinly sliced)
10 gm sea salt
A pinch of black pepper
5 gm caster sugar
3 spring onions (thinly sliced)
1 lime zest + juice
50 ml olive oil
150 gm unsweetened thick yoghurt
Mint, coriander, flat leaf parsley

Cooking Method

GOAT SHOULDER (prepare the night before required).
Toast the spices for the six spice mix in a dry pan over a medium heat until fragrant. Grind into a fine powder using a mortar and pestle.
Mix all the ingredients for the marinade together including the six spice mix. Place the goat shoulder inside an oven bag and add the marinade. Shake the bag well to coat the goat with the marinade and chill overnight.

1. Remove the goat shoulder from the fridge one hour before cooking.
2. Pre heat the oven to 160 C fan bake.
3. Place in the centre of the oven for 3 to 4 hours. It is ready when the meat pulls apart easily with a fork.
4. Allow the goat to rest for 30 minutes before serving.
5. Carefully transfer the goat onto a serving plate.

LABNE
Thinly slice the cucumber, apple and spring onions. Add the rest of the ingredients and mix. Transfer to your chosen serving dish.

Spiced Wild Goat Shoulder with Cucumber and Apple Labne

List of Ingredients

Cooking Method

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