For a springtime alternative to your usual lamb roast, feed a crowd with this incredibly tender, free-range kid goat. The flavour of the wild garlic and anchovy sauce pairs brilliantly with the melt in your mouth meat.
5 Farmdrop products in this recipe
Here's how you do it
Remove the goat shoulder from the fridge, about an hour before you want to cook it.
Preheat the oven to 160ºC. Place the goat in a roasting tin and squeeze over the lemon juice. Rub it in along with 1 tablespoon of salt and ½ tablespoon of black pepper.
3.Place in the hot oven for 1 hour, then remove, cover the tin tightly with foil and roast for a further 2 hours to 2 hours 30 minutes, until the meat is tender and falling off the bone.
Cover and rest for 20 minutes.
To make the wild garlic sauce, put all the ingredients into a blender and blend until smooth. Have a taste, adjusting with salt and pepper and extra lemon if you think it needs it.
Shred the goat meat, then serve with your wild garlic sauce, Jersey Royals and seasonal greens.