Roasted Goat with Parsnip and Herb Crust
Prep
20 mins
Cook
1 hr 30 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making for special dinners. Roasted goat with parsnip and herb crust is such an impressive dish, yet honestly, it comes together in just over two hours from start to finish. The meat gets incredibly tender from the slow roasting, while the parsnips caramelize into something wonderfully sweet. Goat is leaner than beef or lamb, making it a healthier choice packed with protein and iron. The best part? Most of the work happens in the oven, so you're free to relax while dinner practically cooks itself. This is pure comfort food that feels fancy without the fuss.
Ella x
Ingredients
- 1½ kggoat shoulder(bone-in, trimmed of excess fat)
- 600 gparsnips(peeled and cut into thick batons)
- 4fresh rosemary sprigs
- 6fresh thyme sprigs
- 8garlic cloves(minced)
- 5 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsdijon mustard
- 250 mlred wine
- 300 mlbeef stock
- 3shallots(halved)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Pat the goat shoulder dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and a more flavorful crust.
- 2
Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Sear the goat shoulder on all sides until deeply browned, about 10-12 minutes total. Remove and set aside on a plate.
Tip: Don't skip the searing step—it develops complex flavors through caramelization.
- 3
In a small bowl, combine the minced garlic, Dijon mustard, remaining olive oil, and half of the fresh rosemary and thyme leaves (stripped from stems). Season with a pinch of salt and pepper.
Tip: Roughly chop the herbs to release their oils and flavor.
- 4
Return the seared goat to the roasting pan. Rub the herb-mustard mixture thoroughly all over the meat, working it into any crevices.
Tip: This paste will create a delicious crust as it roasts.
- 5
Arrange the parsnip batons and halved shallots around the goat. Drizzle the vegetables with a little olive oil and season with salt and pepper. Scatter the remaining fresh herb sprigs around the pan.
Tip: The parsnips will caramelize beautifully and become creamy inside.
- 6
Pour the red wine and beef stock into the pan around (not over) the meat. Cover loosely with foil and roast for 60-75 minutes, basting the goat with pan juices every 20 minutes.
Tip: Basting keeps the meat moist and intensifies the flavors.
- 7
Remove the foil in the final 15 minutes to allow the herb crust to brown and the vegetables to caramelize further. The goat is done when the meat is tender and pulls easily from the bone.
Tip: A meat thermometer should read 75°C (167°F) for medium doneness.
- 8
Transfer the roasted goat to a cutting board and let rest for 10 minutes before carving. Strain the pan juices through a fine sieve into a saucepan and simmer for 3-4 minutes to concentrate into a light gravy.
Tip: Resting allows the juices to redistribute, ensuring tender meat.
- 9
Plate the carved goat with the roasted parsnips and shallots, then spoon the warm gravy over everything. Serve immediately with crusty bread or steamed vegetables.
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