Goat Shank with Rum and Allspice
My first experience of goat which is a wonderfully sweet and rich meat, was at Notting Hill Carnival around 15 years ago, and with this dish I’ve given a small nod to those Caribbean aromas and flavours I experienced on that occasion. While not readily available, you can get it from Harris Farm Meats in Strathaven, and Fresh Food Express.
Goat shank with rum and allspice
700-800g goat shank
1tsp sea salt
1tsp black peppercorns
1tsp allspice berries
50ml rum (I used Havana Club Anejos Especial)
1 orange, quartered
- Heat the oven to 200C. In a mortar and pestle mix and crush the salt, pepper, and allspice.
- Score the skin of the goat with a sharp knife and rub in 1-2 teaspoons of the allspice mix. Place the goat in a roasting or casserole dish.
- Pour over the rum, squeeze out the juice of the orange over the meat, then place the skins in the dish. Cover and roast for 10 minutes. Reduce the heat to 160C and cook for a further 3-4 hours until the goat is tender.