We’ve been eating more and more goat meat in the past few years, firstly because of its flavour – rich like mutton, but somehow cleaner than lamb – and how easy it is to cook, and secondly because of its low environmental impact – goats are able to graze on pastures that aren’t suitable for sheep and cattle. Don’t be afraid to ask your butcher to order you some. This is a perfect dish to try with our Salsa verde, which has enough punch and acid to keep the richness in check.
1 tablespoon berbere (Ethiopian spice mix; from African grocers or gourmet food shops)
1 piece goat rump (750 g–1 kg/ 1 lb 10 oz–2 lb 4 oz)
1 teaspoon olive oil, plus extra for drizzling
1 onion, quartered
2 carrots, roughly chopped
100 ml (3½ fl oz) chicken stock (see page 234)
1 teaspoon quince paste or jelly (optional)
1 teaspoon butter
Roasted broccoli, to serve
Salsa verde, to serve
Preheat oven to 200°C (400°F). Rub berbere onto goat rump, avoiding the fat cap, then rub oil and ½ teaspoon salt into fat cap.
Heat a large ovenproof frying pan over medium–high heat. Add rump, fat-side down, and fry for 3–5 minutes until nicely browned, then turn to brown lightly all over, about 2–3 minutes. Add onion and carrot to pan and toss to coat in oil and rendered fat (add a little more oil, if necessary).
Transfer to oven and roast for 15–20 minutes for rare. Remove from pan and cover lightly with foil to rest for 10 minutes.
As the meat rests, place frying pan over medium heat and add chicken stock. Scrape base of the pan to loosen any sediment, then add quince paste, stirring to dissolve. Add butter and stir until melted, combined and nicely glossy.
Slice goat (not too thinly) and spoon over gravy and roasted vegetables. Serve with roasted broccoli and salsa verde.