Goat Shoulder Roast: Mediterranean Style

Ingredients:

• 3 to 4 pounds goat shoulder roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
• Zest and juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup dry white wine or broth
• 1 large onion, sliced
• 1 cup cherry tomatoes (optional)
• Fresh parsley, chopped (for garnish)

1. Prepare the marinade:
   In a small bowl, mix together garlic, rosemary, oregano, lemon zest and juice, olive oil, cumin, smoked paprika, salt, and pepper.
2. Marinate the roast:
   Rub the marinade all over the goat shoulder roast. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.
3. Preheat oven:
   Preheat your oven to 325°F (160°C).
4. Prepare roasting pan:
   Place the sliced onion and cherry tomatoes (if using) in the bottom of a roasting pan. Set the marinated goat roast on top.
5. Add liquid:
   Pour the white wine or broth into the pan around the meat.
6. Roast:
   Cover the pan with foil or a lid and roast for about 3 to 3½ hours, or until the meat is very tender and easily pulls apart with a fork. Baste occasionally with pan juices.
7. Rest and serve:
   Remove the roast from the oven and let it rest for 10-15 minutes before slicing. Garnish with fresh parsley and serve with roasted vegetables or couscous.

• Slow roasting at low temperature ensures tender, flavorful meat.
• The lemon and herbs give a bright, fresh Mediterranean flavor.
• Leftovers are perfect for sandwiches or stews.