Wild Pulled Goat Shoulder

List of Ingredients

Premium Game wild goat shoulder
50g BBQ rub (we recommend The Tattooed Butcher rub)
Duck fat or olive oil
1 tsp salt & pepper
1 litre vegetable stock (oven method)

Cooking Method

BBQ/Smoker Method
1. Remove goat shoulder from packaging and rest at room temperature for 1 hour before cooking, spray in duck fat or olive oil and add bbq rub, salt & pepper.
2. Preheat charcoal BBQ or smoker to 140 degrees celsius, add your choice of fruit wood for flavour.
3. Add your goat leg over indirect heat for 2 hours, do not lift the lid during this time.
4. Remove goat shoulder, lay on tinfoil and heavily spritz with water, wrap tight and put back in the bbq for a further 4 hours at the same temp. Do not lift the lid during this time.
5. Remove from BBQ leave in tinfoil, wrap in a towel and rest in a chilly bin for 1 hour.
6. Pull the shoulder out, place in a dish and pull! The meat should be incredibly tender and tasty ready to serve.

Oven Method
1. Remove goat shoulder from packaging and rest at room temperature for 1 hour before cooking, spray in duck fat or olive oil and add bbq rub, salt & pepper.
2. Preheat oven to 140 degrees celsius, place goat shoulder in a roasting dish. 3. Cook for 1.5 hours then remove and add 1 litre of veggie stock and cover the dish with tinfoil. Cook for a further 4 hours at the same temperature.
4. Remove from oven and leave covered for 30 minutes before removing the tinfoil and pulling that tasty and tender meat.

Note – We served ours on thick slices of dark rye bread with lettuce, pickled red onion, pomegranate seeds & smoked paprika mayo.

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