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Smoked goat focaccia chimichurri

Recipes » On Bread » Smoked goat focaccia chimichurri

Prep: 1 Hour

Cooking: Minimum 6-8 Hours

Serves: 8

Smoked goat, goat fat focaccia, labneh, chimichurri, pomegranate and pickles by Pete Denhart from Brigade Bar + Kitchen Brigade Bar + Kitchen 



  •  1 whole goat shoulder (approx 3 kg)
  •  Onion powder (2 Tbsp)
  • Garlic powder (2 Tbsp)
  • Ras el Hanout (2 Tbsp)
  • Salt (1 Tbsp)
  • Optional: a block of kiln-dried, food-safe wood (oak works with most things)


  • Strong bread flour (1kg)
  • Luke warm water (700ml)
  • Yeast (20g)
  • Sugar (20g)
  • Olive oil (200ml)
  • Goat fat (once the shoulder has cooked)

To serve:

  • Fresh chilli and shallots or red onions (pickled in salt, sugar, coriander leaves). Shop bought pickled chilli and onion are just as good
  • Coriander leaves
  • Crème Fraiche
  • Green leaves


The night before

  1. Mix together the spices and salt to create a dry rub. Rub the goat meat all over and leave to marinade over night
  2. Make a basic focaccia mix: Place the ingredients into a large bowl and mix together. When the ingredients come together, knead vigorously for around 5 minutes until you have a  soft, springy dough. Leave in the fridge over night to rise/prove. (Tip: it’s important to store at a low temperature so as not the kill the yeast)

On the day

  1. Slow roast the goat in a deep roasting tray in either an oven or heat controlled BBQ (e.g. Big Green Egg) at 130 degrees for 6-8 hours (the longer the better)
  2. If in a BBQ, throw in a block of wood to give it a beautiful, rich, smoky flavour
  3. Take out to rest when cooked and tender. The meat should easily flake away from the bone.
  4. Drain off the fat and put to one side.

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