Dry Rub Goat Shoulder

Slow roasted goat shoulder is rubbed with great spices and then cooked to fork tender. Serve with your favorite side and salad.

Ingredients:

Meat:
1 Grass-Fed Goat Shoulder Roast about three pounds
2 tbsp honey
2 tsp seasoning salt
2 tsp garlic powder

Dry Rub:
2 Tbsp. lemon pepper
2 tsp nutmeg
2 tsp paprika
1 tsp ground fennel seeds
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground cumin
1 tsp kosher salt
½ tsp allspice

Instructions:

1. Combine all dry rub ingredients and stir to combine.
2. Rub the goat shoulder with: honey, seasoning salt, and garlic powder.
3. Sprinkle dry rub on all sides of goat shoulder and store in a air tight container. Refrigerate for 24 hours.
4. Remove from refrigerator to allow meat to reach room temperatures (about one hour).
5. Place the goat shoulder on a wire rack above a roasting pan with about a half cup of water on the bottom.
6. Roast the goat shoulder at 325̊ F for about two to three hours, until the meat is fork tender. Remember to check meat doneness and water level after two hours.

For the image I sliced up the roast to show the color of the meat on the inside. Yes, goat meat is very dark colored and the rub on the cooked roast makes it look even darker. So the meat is not burnt, rather its just good-for-you, dark-colored, grass-fed goat meat.

Enjoy

Submitted by Sandra Slanker