Midweek Mini-Roast Mayhem

This week we have introduced by popular demand, a smaller roasting joint, perfect for those quiet midweek evenings feeding 2 to 4 people!

Get yourself prepared for the next few weeks! Currently available for Kid GoatPrime Meat Goat and Lamb.

Simply click through to our website... scroll down to the featured products... pick your preferred mini-roast... proceed through our secure checkout process... it's that easy!

 

This Weeks other Featured Products include:

 

Pictured at top: Prime Meat Goat Mini-Roast Shoulder (1kg)

Pictured at bottom: Kid Goat Mini-Roast Shoulder (1kg)

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Kid Goat Mini-Roast Shoulder with Red Pesto

Ingredients:
1x 800g Kid Goat Mini-Roast Shoulder
Salt and freshly milled black pepper

For the Red Pesto:
1x 25-30g pack fresh basil leaves
50g/2oz pine nut kernels, lightly toasted
1 large garlic clove, peeled and finely chopped
75g/3oz sun-dried tomatoes in oil, drained and finely chopped
25-50g/1-2oz grated Parmesan cheese
150ml/¼pint extra virgin olive oil
25g/1oz fresh breadcrumbs

To Garnish:
Extra roasted pine nut kernels

Method:

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. To prepare the red pesto; place all the ingredients except the breadcrumbs into a food processor or blender and whizz together to form a coarse paste.  Transfer to a small bowl and set aside.
  3. Place the Kid Goat on a chopping board; make several slashes over the surface of the meat, season and spread with the prepared pesto.  Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference. Halfway through cooking cover the kid goat with foil.
  4. Transfer the kid goat to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes.
  5. Slice and serve with roasted or sautéed new potatoes, any remaining pan juices and a green salad.