Girl & The Goat by Stephanie Izard
Instructions

Goat Shoulder Kit for 6


To Store


  • This package ships with ice packs, may thaw in transit
  • Goat Shoulder, Goat Brine, and Tzatziki will last 1 week in fridge, unopened, or 1 day after opening, and frozen up to 3 months
  • Herby Green Sauce will last 1 week in fridge, unopened, or 1 day after opening.
  • Tortillas, Kewpie Mayo, Pickled Peppers, and Pickled Red Onions must be refrigerated after opening
  • Produce, Chocolate Chip Cookie Dough, and This Little Goat Went to Southeast Asia Sauce should be stored in the fridge

To Serve

Make The Goat Shoulder

  • STEP 1: Preheat the oven to 325 degrees. 
  • STEP 2: Pour the braising liquid into the bottom of a large roasting pan or baking dish. 
  • STEP 3: Place the goat shoulder on top and cover with foil. 
  • STEP 4: Roast for about 40 minutes, allowing the goat to get nice and tender. 
  • STEP 5: Meanwhile, halve the lime and squeeze the juice into your herby marinade. Whisk to combine and set aside until ready to serve. Wrap your pita in foil. 
  • STEP 6: After 40 minutes has passed, raise the oven temperature to 375 degrees. 
  • STEP 7: Return goat to the oven along with the foil-wrapped tortillas. 
  • STEP 8: Continue roasting for about 5 minutes more, until the meat begins to lightly brown and bread has warmed through. 
  • STEP 9: Remove from the oven and let cool slightly.
  • STEP 10: Transfer the goat shoulder to a large serving plate. 
  • STEP 11: Serve shredded goat meat on warm pita bread, alongside pickled peppers and onions, herby lime marinade and Tzatziki sauce.
  • STEP 12: Mix, match and enjoy! 

Make the Green Beans

  • STEP 1: Add about ¼ cup of the Kewpie mayo to a small mixing bowl. 
  • STEP 2: Mix in about 1 tablespoon of This Little Goat Went to Southeast Asia Sauce (you have a whole bottle in your box!) until combined. 
  • STEP 3: Spoon the mixture into a small zip-top bag (you will cut the tip off the baggie and drizzle it on top of the beans when ready to serve)! 
  • STEP 4: Clean the green beans by removing the rough stems. 
  • STEP 5: Bring a pot of heavily-salted water to a rolling boil. 
  • STEP 6: Fill a large bowl with ice water. Carefully place the green beans in the boiling water and cook until bright green and just tender, about 3-4 minutes. 
  • STEP 7: Strain and immediately plunge into the ice water bath for 1 minute. Don’t let them sit too long or they will get waterlogged. Drain and pat to dry. 
  • STEP 8: Heat a large sauté pan (or a wok if you have one) over medium-high heat and coat with a drizzle of cooking oil (canola, vegetable or grapeseed oil works great. Olive oil is not recommended). 
  • STEP 9: Add the green beans to the pan (you should hear a sizzle) and sprinkle with a pinch of kosher salt. 
  • STEP 10: Sauté the green beans for a few minutes, shaking the pan occasionally as they begin to show a light brown blister. You don’t want them to burn but they should get a nice golden brown color. 
  • STEP 11: Once the green beans are getting nice and hot, stir in the sliced shallots. 
  • STEP 12: Grab your bottle of This Little Goat Went to Southeast Asia and squeeze about 1 ½ Tablespoons on top of the green beans. 
  • STEP 13: Continue stirring and sautéing until well coated and warmed through. (It might get a little smoky so you might want to turn on your fan). 
  • STEP 14: Add in your cashews (there’s enough for you to snack on some too!), and toss them around in the pan until nice and coated in the sauce. 
  • STEP 15: Transfer the cooked green beans to a serving bowl. 
  • STEP 16: Grab your baggie of Southeast Asia mayo drizzle, cut off one bottom corner and drizzle the sauce all over the green beans. Serve warm and enjoy! 

Chocolate Chip Cookies
  • STEP 1: Preheat oven to 350 degrees. 
  • STEP 2: Form the dough into 4 large balls, each slightly larger than the size of a golf ball. 
  • STEP 3: Bake for 12-18 minutes, rotating the tray midway through, until the edges begin to turn slightly golden brown. STEP 4: Let cool before serving.