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Apricot and Pistachio stuffed goat loin



Prep Time


Cook Time



500 gGoat loin (boneless)
0.25 cupOrange juice
2 tbspOlive Oil
Salt and carcked black pepper
2 1/4 cupsfresh breadcrumbs
50 gButter (softened)
0.25 cupchopped dired apricots
2 tbspchopped pistachios
0.5 tspFinely grated lemon rind
1.5 tbspshredded sage


1Preheat oven to 180C.
2Pound the goat saddles with the smooth side of a meat mallet or rolling pin (this will help to tenderise the meat and give a larger surface area of meat to roll up). Transfer to a plate (skin side down) and pour over the combined orange juice, oil, salt and pepper. Set aside for 20 minutes.
3Place the breadcrumbs in a bowl with the butter, apricots, pistachios, lemon rind, sage, salt and pepper. Use your fingers to fully combine.
4Drain the goat from the marinade well (reserving the marinade to baste) and pat dry. Place the saddles on a work surface and spoon the stuffing mixture along the middle. Carefully roll over to enclose the stuffing, then truss each saddle with cooking string. Place in a baking dish lined with baking paper.
5Brush the goat with the orange juice mixture and sprinkle with a little extra salt and pepper. Bake for 20-30 minutes or until cooked through, basting regularly with orange juice mixture.
6Remove the meat from the oven and cover with foil. Allow to sit for 10 minutes then serve sliced with roasted or steamed vegetables.

Recipe suggessions based on what you have in your fridge.

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