Goat Roast in the Sun Oven
Today marks my first goat roast. My friends at Circle Key Farms offered me a goat shoulder roast because I had never eaten goat. I was hesitant but took it because I have heard goat is good and a great meat option for smaller homesteaders.
Well today I finally defrosted the roast and cooked it up. It was tasty, moist and a bit like a beef/lamb mix. It was so good I decided to share the recipe!
3 – 4 lbs Goat Shoulder Roast
Juice from 2 medium lemons
4 cloves of garlic minced
4 sprigs of fresh rosemary without the stem
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 pinches of salt
Salt and pepper meat to taste
Pre-heat your All American Sun Oven to 300 – 350 degrees.
Mix lemon juice, garlic, rosemary, olive oil, vinegar and salt together. Lay your roast out in the pan and salt and pepper it to taste. Pour the lemon juice mixture over the meat and make sure the entire roast is well coated. Cover and
I used my roast dish and lid from my All American Sun Oven kit; I did not use the glass lid.
Roast slowly, checking the sun oven position every 30 minutes or so to keep optimum temp. I roasted mine for about 3 hours and it was just falling off the bones. Then I let it sit for about 10-15 mins while I finished the side dishes.
We served this with my Grain Free Mac ‘n Cheese and Green Beans.
Fabulous! I can say that I will be raising both dairy AND meat goats in the future.
I love my All American Sun Oven. And right now the company is offering a great deal to my readers. Check it out here – All American Sun Oven Deal.