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Barbeque Goat and Mushrooms with Lemon
  1. Combine the juice of two lemons, olive oil, garlic, salt and pepper.

  2. Divide in half and marinate the goat in one and mushrooms in the other.

  3. Pre-heat a greased BBQ plate and cook goat to you taste. Remove goat, cover with foil and set aside to rest.

  4. Meanwhile, place the mushrooms onto the BBQ plate and cook until tender.

  5. Remove to a plate.

  6. Place the other two lemons, cut into wedges, on the BBQ plate until they are warmed through.

  7. Slice the goat thickly, across the grain and arrange on serving plates with mushrooms and salad leaves.

  8. Season with salt and pepper and serve with the barbecued lemon wedges.


  • 4 Lemons

  • 1/4 cup olive oil

  • 2 garlic cloves crushed

  • salt and ground pepper

  • 400 grams mushrooms trimmed and thickly sliced

  • 500 grams Goat tenderloin or backstraps

  • 150 grams mesculin salad leaves washed and dried


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