Goat Shoulder Kit for 6

• 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

• Preheat the oven to 325 degrees.
• Pour the braising liquid into the bottom of a large roasting pan or baking dish.
• Place the goat shoulder on top and cover with foil.
• Roast for about 40 minutes, allowing the goat to get nice and tender.
• 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.
• After 40 minutes has passed, raise the oven temperature to 375 degrees.
• Return goat to the oven along with the foil-wrapped tortillas.
• Continue roasting for about 5 minutes more, until the meat begins to lightly brown and bread has warmed through.
• Remove from the oven and let cool slightly.
• Transfer the goat shoulder to a large serving plate.
• Serve shredded goat meat on warm pita bread, alongside pickled peppers and onions, herby lime marinade and Tzatziki sauce.
• Mix, match and enjoy!

Make the Green Beans

• Add about ¼ cup of the Kewpie mayo to a small mixing bowl.
• Mix in about 1 tablespoon of This Little Goat Went to Southeast Asia Sauce (you have a whole bottle in your box!) until combined.
• 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)!
• Clean the green beans by removing the rough stems.
• Bring a pot of heavily-salted water to a rolling boil.
• 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.
• 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.
• 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).
• Add the green beans to the pan (you should hear a sizzle) and sprinkle with a pinch of kosher salt.
• 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.
• Once the green beans are getting nice and hot, stir in the sliced shallots.
• Grab your bottle of This Little Goat Went to Southeast Asia and squeeze about 1 ½ Tablespoons on top of the green beans.
• 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).
• 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.
• Transfer the cooked green beans to a serving bowl.
• 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

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