Rolled and stuffed shoulder of kid goat with potato scallops

This delicious recipe by Lindy Wildsmith for rolled and stuffed shoulder on a bed of potato scallops makes a great alternative to the traditional Sunday roast.

Cooking time:  1 ½ hrs plus 15 minutes resting time.


1 shoulder of kid goat meat, boned
1kg of potatoes
10g lard + extra for greasing
100g breadcrumbs
Bunch of parsley, finely chopped
50g Pecorino, grated
6 cloves of garlic, finely chopped
Salt and freshly ground black pepper


Rub the lard into the breadcrumbs, add the parsley, grated Pecorino, garlic, salt and pepper and mix well.

Open the shoulder, season with salt and pepper and sprinkle with half of the stuffing mixture.

Roll the meat up tightly and tie securely. 

Grease the roasting tin with lard

Thinly slice the potatoes lengthways, season and layer them with a sprinkling of the stuffing mixture.

Put the rolled shoulder on top of the potatoes and sprinkle with half of the remaining stuffing mixture.

Put in a preheated oven and cook at 170C for 45 minutes then turn the shoulder of kid goat over and sprinkle with the remaining stuffing mixture.  Put the shoulder of kid goat back into the oven and roast for another 45 minutes.

Allow to rest for 15 minutes then serve with seasonal vegetables.


Recipe by Lindy Wildsmith  www.lindywildsmith.co.uk 

© Trecorras Farm