Braised shoulder of kid meat

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Braised kid meat is delicious served as a main dish with seasonal vegetables and pan juices. Alternatively, it is the ideal starting point for creating other kid meat recipes such as the goat kid pastilla recipe shown alongside this one. 

I sourced my kid meat from Trecorras Farm, Herefordshire - www.trecorrasfarm.co.uk. Trecorras Farm is a high welfare farm producing beautiful, high quality kid meat. They deliver insulated, chilled boxes of half or whole kid nationwide and offer a discount for those who live locally. Click on the link to their website for contact details and further information.

Braised kid meat, goat meat, Trecorras Farm, Kather's Kitchen, Wales

3 sticks celery
1 onion
2 carrots
5 garlic cloves
3 sprigs of rosemary
1 shoulder of kid (approx. 2.5kg)
1 bottle of red wine
500ml chicken stock

  • Heat the oven to 150C / Gas mark 2.
  • Roughly chop the celery, onion and carrots and scatter over the base of a large ovenproof dish or roasting tin. Peel the garlic then flatten with the blade of a knife and add to the dish. Lay the sprigs of rosemary on top.
  • Heat a large frying pan over a medium heat. Brush the kid shoulder with oil then season with salt and freshly ground pepper. Brown the meat all over then remove from the pan and place it on top of the bed of vegetables.
  • Pour the bottle of red wine and the chicken stock over the meat. Place a layer of baking parchment over the dish, followed by a layer of foil and seal tightly (using string to tie it up if it helps).
  • Cook in the oven for 3 hours.
  • Remove from the oven and transfer the kid meat to a board with the parchment and foil placed loosely over the top of it.
  • Place a conical strainer or sieve over a saucepan and strain the cooking juices into the pan. Bring them to the boil then simmer until reduced by two thirds. Season to taste.

If eating straight away

Remove portion-sized pieces of shoulder meat from the bone and drizzle with the reduction. Serve with potatoes and seasonal vegetables, such as fondant potatoes and honey roast carrots.

If using for other recipes

Take the meat off the bone ready for the next bit of the recipe.  The precious cooking juices can be cooled then frozen for future use (reducing first to save space in the freezer if necessary then rehydrated later by adding water).

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