Goat roulade

This is a roulade made from a saddle of goat and seasoned with garlic, rosemary, and sun-dried tomatoes.

Creation by Simon Benjamin de Mol, ROC Friese poort, Sneek, the Netherlands.

Goat roulade

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saddle of goat





sprig of




sun-dried tomatoes

As needed:


salt and pepper

Preparation method

  • Remove the bones from the meat without damaging the thin layer of skin. Keep the fat. Use the cut-offs and ribs to make a gravy or stock.
  • Finely chop the rosemary, garlic, fat, and sun-dried tomatoes.
  • Rub the inside of the meat with the herb and fat mixture and season to taste with salt and pepper.
  • Roll up the meat and tie with kitchen string.
  • Place the roulade in a vacuum bag and cook for twelve hours at a temperature of 55°C.
  • Fry the roulade in butter and baste regularly. If necessary, add extra garlic and rosemary while basting.
  • Season with salt and pepper.
  • Leave the meat to rest in a heating cabinet and slice to the required thickness.

Serving suggestions

  • Serve with components of potato, sweet pepper, mushrooms, peas, fresh herbs, and spices.
  • As a main course, e.g. with crème of black olives, pommes soufflé, roasted celeriac, sautéed chanterelle mushrooms, rosemary gravy, and preserved lemon.

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