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
Ingredients
Goat:
- 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)
Focaccia:
- 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
Method
The night before
- Mix together the spices and salt to create a dry rub. Rub the goat meat all over and leave to marinade over night
- 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
- 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)
- If in a BBQ, throw in a block of wood to give it a beautiful, rich, smoky flavour
- Take out to rest when cooked and tender. The meat should easily flake away from the bone.
- Drain off the fat and put to one side.
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