Roasted Goat with Pak Choi
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour, and goat meat is so much more affordable than beef or lamb these days. The tender shoulder becomes incredibly succulent when roasted with garlic, ginger, and star anise, then finished with a glossy soy and sesame glaze. Pak choi adds a lovely fresh crunch and is packed with calcium and vitamins, making this dish as nourishing as it is delicious. The whole thing feels fancy enough for guests but is honestly simple enough for a casual family meal.
Ella x
Ingredients
- 1.2 kggoat shoulder(cut into 4cm chunks)
- 600 gpak choi(halved lengthwise)
- 6garlic cloves(minced)
- 3 cmfresh ginger(grated)
- 4 tablespoonssoy sauce
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil
- 3star anise
- 2dried chillies(whole)
- 250 mlchicken stock
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt
Detail level
Instructions
- 1
Pat the goat meat dry with paper towels and season generously with salt and black pepper on all sides.
Tip: Dry meat ensures better browning and a more flavourful crust.
- 2
Heat vegetable oil in a large roasting pan over medium-high heat. Working in batches, sear the goat chunks until deeply browned on all sides, approximately 2-3 minutes per side. Set aside on a plate.
Tip: Don't overcrowd the pan; brown the meat in 2-3 batches for optimal colour.
- 3
In the same pan, sauté minced garlic and grated ginger for 1 minute until fragrant. Add soy sauce, sesame oil, rice vinegar, and honey, stirring to combine.
Tip: This aromatic base creates the flavour foundation for the entire dish.
- 4
Return the browned goat to the pan, add star anise and dried chillies, and pour in the chicken stock. Bring to a simmer, then cover and transfer to a preheated 160°C oven for 30 minutes.
Tip: Low and slow cooking ensures the goat becomes tender and absorbs the sauce flavours.
- 5
After 30 minutes, remove the pan from the oven and carefully arrange the pak choi halves around the meat. Return uncovered to the oven for a further 12-15 minutes until pak choi is tender and slightly caramelized.
Tip: Adding the pak choi late prevents it from becoming too soft and mushy.
- 6
Remove from the oven and taste the sauce, adjusting seasoning with additional soy sauce or salt as needed. Discard the star anise and chillies before serving.
Tip: The sauce should be balanced between savoury, sweet, and slightly acidic notes.
- 7
Divide the roasted goat and pak choi between four serving bowls, spooning the rich pan sauce generously over each portion.
Tip: Serve immediately while the meat is hot and the pak choi is still tender-crisp.
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