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Lemon pepper goat backstraps

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2 tbsp Olive Oil
2 Garlic Clove (crushed)
1 lemon (juiced and finely grated rind)
1 tbsp cracked black pepper
Sea salt
600 g Goat backstap (3 backstraps)


1 Place the oil in a large non metallic bowl with the garlic, lemon juice and rind, cracked pepper and a good sprinkling of salt. Mix until fully combined then add the meat and toss to coat in the marinade. Cover and refrigerate for 1 hour.
2 Preheat oven to 180C.
3 Drain the goat from the marinade (reserving marinade to baste) and place on an oiled wire rack in a baking dish lined with baking paper. Brush with a little marinade. Bake for 15 minutes or until cooked through, basting regularly with the marinade.
4 Remove the meat from the oven, cover and set aside for 10 minutes.
5 To serve, slice the meat and serve with a simple salad of cherry tomatoes, rocket and olives.