||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.