Roasted Goat Loin
This is an adaption of a Shepherd Song Farm recipe. It is an easy roast—fresh and moist, savouring the flavour of goat meat. Serves 2-3 adults.
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You will need:
• Lakey Farm rolled goat loin (600–800 grams)
• Lard Ass smoked garlic cultured butter
• 5-6 medium sized Jones’ blue moon washed potatoes—washed, leave the skin on
• 2-3 medium-large Peninsula Fresh heirloom carrots, washed and unpeeled
• Parsley finely chopped
• Olive oil
• Salt flakes and freshly ground black pepper
How to prep and season the loin:
Score the loin in a crosshatch pattern lightly to help the fat render. Season with salt and pepper.
Preheat the oven to 120°C.
Roasting the goat loin
Heat the tablespoon of oil in a heavy pan. When the pan is hot, sear the loin ensuring the loin is richly browned all over. Once browned, place it on top of the heirloom carrots on a roasting tray placing the meat on top of the carrots so the meat doesn’t directly touch the pan causing the bottom to cook faster than the rest of the roast.
Cook the loin in the oven until the internal meat temperate is 60°C, the result will be a medium-rare loin roast. This should take 45 to 60 minutes depending on the size of the roast.
Pan roasting the potatoes
Twice cook the potatoes: cut the potatoes into sixths, microwave them for 8 to 10 minutes so they are soft but firm for pan frying. Melt 50 to 60 grams of butter, and add along with a good splash of olive oil to a large frypan. Add the blue moon potatoes to the butter and olive oil (be careful as you add them to the hot oil as they may spit). Turn the potatoes in the oil until each surface is crispy and golden.
Transfer the medium-rare goat loin to a cutting board, carve with a sharp knife into 1 inch slices. Arrange the sliced loin on a warmed platter accompanied by the golden potatoes and carrots, sprinkle some freshly chopped parsley, salt flakes and pepper to taste, serve immediately.