(Adapted from Diana Henry “Simple” Recipe)

Serves 6/8 

Preparation: 30 mins

Cooking: 4-5 hours 


2kg (4lb 8oz) bone-in shoulder of Kid Goat Meat
9 garlic cloves, roughly chopped
Sea-salt flakes
Leaves from a small bunch of mint, torn
4½ tbsp pomegranate molasses
4½ tbsp runny honey
4 tbsp olive oil
Juice from 4 lemons


      To serve:

      • 1 pomegranate or 225g pomegranate seeds 
      • Leaves from a small bunch of mint, torn 
      • 4 garlic cloves, crushed
      • 400g Greek yogurt 
      • Flatbreads or cooked couscous 
      • Salad of watercress or spinach, coarse stalks removed



      Pierce deep holes all over the kid goat meat shoulder. In a mortar, make a marinade: crush the garlic to a paste with the salt, then add the other ingredients, starting with the mint, and pound some more.

      Line a roasting tin with two large pieces of foil, making a cross, and place the kid goat meat on top. Pull up the sides so none of the marinade will run out. Pour on the marinade, turning the meat over to coat it. Cover and put in the fridge for about 12 hours.

      Return the meat to room temperature and heat the oven to 200°C/fan oven 180°C/mark 6. Pull the foil over the kid meat and seal to form a tent. Place in the oven and immediately reduce the temperature to 160°C/fan oven 140°C/gas mark.

      Cook for four to five hours, basting with the juices every so often. The kid goat meat is cooked when you can pull the meat apart with a fork.

      Mix the pomegranate seeds with the mint, then add the garlic to the yogurt. Shred the kid goat meat at the table and serve with the yogurt, pomegranate and mint, plus flatbreads or couscous and a salad.