Jerk Goat (Slow Roasted)
Goat shoulder marinated overnight in a fiery jerk paste, roasted slowly under foil until it falls apart, then blasted hot to char the edges.
- Time3 hr 15
- LevelMedium
- Costabout £3.17 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 985kcal
- 23.6gcarbs
- 10gof which sugars
- 72.8gfat
- 44.1gsaturates
- 58.5gprotein
- 6.2gfibre
- 6.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz everything except the goat and water to a rough paste. Score any thick pieces of goat, then rub the paste well into all of them. Cover and chill overnight, or at least 8 hours.
- 2
Heat the oven to 150°C (130°C fan). Put the goat and all the marinade in a roasting tin with the water and cover tightly with foil.
- 3
Roast for 2 hours 30, until the meat is very tender and close to falling off the bone.
150 min - 4
Take off the foil, turn the oven up to 220°C (200°C fan) and spoon the juices over the goat. Roast for 20 minutes more, until the edges are dark and sticky.
20 min - 5
Rest for 10 minutes. Serve with rice and peas and a crunchy slaw.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
