Roast goat

I was inspired by the sticky roast goat that I ate as my last meal in San Sebastian, Spain, when I saw the suckling goat signs at Prahran market. Enquiring about the different cuts, I brought the shoulder and then came home to work out how to cook it...
After referencing several sources and being surprised at the lack of listings for goat or kid in others, I settled on a slow, wet cooking method with hot dry heat at the end. To be honest essentially I was making up, but knew that if it worked, I was really(!!!!) on to something.

Roughly the recipe for my roast goat is
~1.5 kg of goat shoulder
~3 carrots
~half a celery
~a leek
~garlic
~lots of rosemary and thyme
~light stock (I used chicken)
~dry white wine

Dust the shoulder in well seasoned flour and then brown all over in extra virgin olive oil, in the roasting dish you intend to bake it in.
Remove the goat and add the roughly chopped vegetables and lightly caramelise
Position the goat on top of the roast vegetables and with half stock half wine cover the bottom of the pan up to where the goat sits on top of the vegies.
Cover tightly with aluminium foil
Bake in a 180C oven, turning every 40 minutes until the meat is tender enough to feel loose on the bone when you wiggle it with the tongs, mine took about 2.5 hours.
Remove the foil, heavily salt the skin of the meat and turn up the heat and on the oven fan if you have one.
Brown until it looks dark golden brown and is tender to touch.
Rest the meat.

During the final stages, I cooked some truffled polenta that was served quite wet and sauteed some asparagus and peas as a little side dish (you can see it below, in the background).

The meat was flaked off the bone and plated with the polenta and drizzled with a little of the reduced goat cooking broth.

I know I am biased but this was one of the most interestly, simple yet divinely sophisticated meals that I have cooked at home in a long time.

I usually struggle with eating left overs, but these where eagerly treasured...even better than the first time around.

Jack