Roasted Kid (Young Goat) Shoulder with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms goat shoulder (trimmed, butterflied)
- 1 handful thyme
- salt
- freshly ground peppers
- olive oil
- 6 shallots
- 2 carrots
- 2 garlic cloves
- 150 grams Celery root
- ½ stalk Leeks (only the white parts)
- 500 milliliters Beef broth
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Rinse the meat and pat dry. Pluck 1/2 of the thyme and sprinkle over the unrolled shoulder. Season with salt and pepper and drizzle with a little olive oil. Truss with butcher's twine, season with salt and pepper and sear in 2 tablespoons oil in a roasting pan until browned on all sides. Peel the shallots, carrots, garlic, celery root and leek, trim and cut into pieces. Distribute around the meat, sauté briefly then deglaze with stock. Transfer to the oven and cook for about 1 hour, basting often. After about 45 minutes, add the remaining thyme sprigs.
3.
Remove from the oven, discard the butcher's twine and season with salt and pepper.
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