Braised shoulder of goat with pan-fried loin and Moroccan flavours

Not yet rated

This beautiful sous vide goat recipe by Kevin Mangeolles incorporates several different cuts, showcasing the meat's rich flavour to perfection. Goat meat is commonly used around the world and is increasingly available in butchers across the UK – don't forget to ask for trimmings to make the heady goat sauce.

First published in 2015




Goat shoulder

Goat loin

Goat spare ribs

Goat stock

Goat sauce

Red pepper

Toasted bulgur wheat

  • 300g of bulgur wheat
  • 250g of chicken stock
  • 75g of rapeseed oil

To plate


  • Water bath
  • Chamber sealer
  • Vacuum bags


Preheat a water bath to 83℃
Mix together the garlic, cinnamon, lemon and salt and rub into the goat shoulder until evenly covered. Place into a vacuum bag and seal, then cook for 16 hours in the water bath
Remove the cooked shoulder from the bag and shred the meat, seasoning with salt. Press into a 20cmx10cm mould and leave to set in the fridge
Preheat the water bath to 90℃
For the goat ribs, mix all the ingredients together and put into a vacuum bag. Cook for 12 hours, then remove and slice into individual ribs
Preheat the oven to 180°C
To make the goat stock roast the goat bones in the oven for 30 minutes, or until golden brown. Transfer to a deep pan with the garlic, vegetables and wine and cover completely with water. Simmer for 6 hours, then strain through muslin cloth and reserve until required
To make the sauce, place a large pan over a high heat with a little oil and fry the goat trimmings until caramelised. Add the shallots, tomatoes and cinnamon stick and pour over enough goat stock to cover. Bring the contents of the pan to the boil and simmer for 1 hour
Preheat the oven to 170°C
Meanwhile prepare the peppers. Rub the peppers with olive oil and season with salt. Bake in the oven for around 15 minutes, or until the peppers have softened
Remove the peppers from the oven, wrap in cling film and leave to cool. Once cool, peel away the skin and slice in half lengthways, then remove the seeds and slice into even rectangles. Finely dice any trimmings and reserve for the bulgur wheat
For the bulgur wheat, toast the grains in a hot pan until golden brown. Add the chicken stock to the pan and cover with clingfilm, leaving to absorb for 15 minutes. Once the liquid has been absorbed use a fork to stir through the red pepper trimmings and set aside
  • 75g of rapeseed oil
  • 300g of bulgur wheat
  • 250g of chicken stock
Preheat a water bath to 60°C
Cut the goat loin into 100g pieces and season with salt. Place a sage leaf onto each portion and seal in a vacuum bag, then cook in the water bath for 15 minutes. Once cooked, remove the loin from the bag and dry on kitchen paper. Set to one side until ready to serve
Pass the goat sauce through a muslin cloth to strain, then return the liquid to the pan and reduce to a sauce-like consistency. Remove from the heat and cover, keeping warm until needed
Sear the loin in a little oil until caramelised and leave to rest for five minutes before slicing into even pieces. In a separate pan, pan fry the spring onions without oil until charred and set to one side. Remove the shoulder from the mould and cut into portions, then quickly pan fry each portion until crispy
To serve, arrange a piece of red pepper on one side of each plate and spoon a serving of the bulgur wheat alongside it. Place the pulled shoulder on top of the bulgur wheat and add slices of the loin and a spare rib. Spoon over some of the sauce and garnish with the pomegranate seeds and charred spring onion

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

Get in touch

Please sign in or register to send a comment to Great British Chefs.