Jamaican goat buns

Jamaican goat buns



Prep Time


Cook Time



1kg Boneless goat shoulder

10 Sweet brioche buns

1 Cucumber sliced

1 Red onion fine sliced

1 bunch Coriander leaves

100ml Olive oil

3 tbsp Chilli flakes

2 tbsp Ground Coriander

2 tbsp Ground cumin seeds

2 tbsp Ground yellow mustard seeds

4 tbsp Turmeric

4 tbsp Brown sugar


  • Pre heat oven or smoker between 100c and 140c.
  • Mix the chilli flakes, coriander, cumin seeds, mustard seeds, turmeric and brown sugar together in a bowl and set aside.
  • Rub the goat shoulder with olive oil and then massage the spice mix all over.
  • Wrap the goat in baking paper and heavily wrap the goat in foil. Place onto roasting tray.
  • Place into the oven for 18 hours. Once around the last 1-2 hours unwrap the goat and turn the oven up to 190C to crisp up the outside of the meat.
  • Take out of the oven and begin to pull apart with a fork or tongs and mix with the juices, season to taste.
  • To assemble slice open the brioche buns place a heap of the pulled goat onto the bun add slices of cucumber, onion and coriander.
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