Goat Shoulder, On Bone, 2.5kg

Goat Shoulder On Bone is a bone-in goat shoulder from small British farms, weighing 2.5kg – a generous, richly flavoured joint that slow cooking transforms completely. Goat shoulder on bone is the finest slow-cook goat joint available. As a result, the combination of fat, bone and connective tissue breaks down over many hours into a richness that leaner cuts cannot achieve. Furthermore, the shoulder carries more fat and connective tissue than the leg, making it even better suited to long slow cooking. In particular, after five to six hours at a very low temperature, goat shoulder on bone pulls apart into tender, deeply flavoured shreds of remarkable quality.

About Goat Shoulder On Bone

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Goat Shoulder On Bone from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Goat Shoulder On Bone From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Goat Shoulder On Bone

To get the very best from Goat Shoulder On Bone:

• Score the surface and rub deeply with spice paste or marinade the night before cooking.
• Slow-roast covered at 140°C for 5 to 6 hours until completely falling from the bone.
• Furthermore, goat shoulder on bone suits a slow-cook curry preparation in a casserole with whole spices, onion, tomato and yoghurt.
• Pull apart with two forks after resting for 20 minutes and serve piled on flatbreads with yoghurt and herbs.

Perfect Pairings

Goat Shoulder On Bone pairs beautifully with:

• Warm spices, yoghurt, garlic and ginger for an Indian-inspired preparation
• Allspice, Scotch bonnet, thyme and lime for a Caribbean jerk-style preparation
• Flatbreads, rice or roasted root vegetables alongside
• A cold lager, a robust Malbec or a fruity Shiraz alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Goat Shoulder On Bone brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.