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ROAST GOAT WITH
MINT AND ORANGE STUFFING
Farming For Sustainability Since 2000

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Just a line to let you know how much we love your goat meat. It is really delicious, we hope to order again.


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Ingredients
1 Goat Shoulder
Stuffing:-
1 Orange
1 rounded tablespoon chopped mint
1 large onion
1oz Margarine
1 standard egg beaten
4oz fresh white bread crumbs
1oz lard or dripping
1 level tablespoon plain flour
1/2 pint of water, meat or vegetable stock

1. Bone the goat. Prepare a moderate oven (350 deg F, Gas mark 4).

2. Scrub orange, then grate rind and squeeze juice.

3. Peel and roughly chop onion. Melt margarine in a small saucepan, add onion, cover and cook slowly for 5 to 10 minutes, until tender, but not browned. Add breadcrumbs, mint, orange rind, some salt and pepper and beaten egg; mix well together.

4. Spread stuffing in bone cavity and roll up. Tie securely with string.

5. Melt fat in a roasting tin. Place goat in centre of tin, baste with fat and cook in centre of oven for two hours.

6. Lift meat onto a serving dish, remove string and keep warm.

7. Strain most of the fat from tin, stir in flour and cook for 2 mins to brown. Add 1/2 pint water or stock and orange juice; bring to boil, stirring, and simmer for 3 minutes. Season to taste. Pour into a warmed gravy boat.


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