How to Make Goat Belly Rouladen

Goat belly rouladen is a delicious meal you can make with an underappreciated cut of meat. Cook it low and slow in the oven for a tender, flavorful main dish that pairs well with a side of mashed potatoes. Instructions for preparing the meat, stuffing, rolling, and braising are included in this recipe.

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On our farm, we love to use as much as we can of any animal we butcher. This recipe aligns well with that concept. Here you will find one of, if not our most, favorite dinner recipes, goat belly rouladen.

This slow-cooked, stuffed and rolled meat dish is tender, juicy, and bursting with flavor. If you haven’t tried goat meat, this is a great place to start! For more on raising goats for meat and how goat meat compares to beef, click here to read our other article.

What makes goat belly rouladen special is that it is made from a cut that many people simply discard or just throw in with the grind meat. Let me show you how to use this unappreciated cut from a goat to perhaps make your favorite dinner from the entire carcass!

Table of Contents

Cuts of Meat to Use for Rouladen

If you have read our post about goat processing (you can access it here), this cut will be easy to identify. It results from a horizontal cut running from the shoulder, below the rack and loin, all the way back to the sirloin. It’s the cut of meat that lays over the ribs and extends back to connect with the sirloin end of the leg.

You can also utilize “rolled breast” which is the equivalent of a beef brisket, only much smaller as it comes off a goat, or the flank meat.

If butchering your own animal, I recommend utilizing the rolled breast approach. Given that it utilizes the brisket portion of the carcass as well as the meat over the ribs, the meat and fat content are prefect for this low and slow cooking method.

The meat will tenderize over a long cook while the fat renders to give you a silky-smooth finished product that will melt in your mouth. If you want to keep the breast on the shoulder for other cooking methods, utilizing the flank sheet works well too.

What you should start with is a rectangular sheet of meat. We have also made this preparation with venison with excellent results.

Equipment Needed to Make Goat Belly Rouladen

Ingredients for Making Goat Belly Rouladen

One boneless goat belly
Salt
Pepper
¼ cup stone ground Dijon mustard
8 oz thick-cut, sliced bacon
2 yellow onions, diced
½ cup pickled jalapenos
Minced garlic
3 tablespoons extra virgin olive oil
3 carrots, diced
3 tablespoons all-purpose flour
3 quarts beef stock

Directions for Making Goat Belly Rouladen

First, you will want to lay out your sheet of meat on a cutting board. With a sharp knife, square it up to ensure nice clean edges. Trim any excess fat. If using venison, trim as much fat as possible. It doesn’t bother us, but many find rendered venison fat to have a bit of a waxy finish that coats your mouth. To each their own.
Once trimmed to your liking, generously season one side with salt and pepper (see the image above).
Then, rub the belly with grainy Dijon mustard on this same side.
Next, lay thick-cut bacon slices across the entire rectangular cut of meat.
Dice an onion and scatter the coarsely chopped onion over the bacon slices.
Finish with a layer of pickled jalapeños
Add some minced garlic over the entire thing. At this point, take a picture because it already looks amazing! (it should look like the image at the top of this post)
Preheat your oven to 325 degrees and let it get to temperature. While the oven is preheating, roll the belly up tight, working to keep all the toppings inside your little meat roll. Once rolled up, tie every few inches with butcher’s twine to hold it together.

In your 7-quart cast iron Dutch oven, heat the olive oil until it is hot. I mean almost smoking.
Sear the rolled belly for 2 minutes per side all the way around to make a nice crust.
Once completed, remove the roll and set aside.
Now add your carrots and the remaining onion to the Dutch oven and cook for 5 minutes, or until the onions are translucent and starting brown.
Then add flour to coat the vegetables, stirring constantly, and cook for 2 minutes.
Now, add your rolled meat back into the pot and work to cover it with the onion/carrot/ flour mixture.
Slowly add beef stock until the meat is just covered.
Bring the whole thing to a simmer.

Once at a hard simmer, cover the Dutch oven with its lid and place into the preheated oven. This is where it will sit for the next 5-6 hours.
I recommend checking every 2 hours and turning the meat with tongs. You will want to ensure the liquid has not dropped more than halfway down the meat. If it has, just add a bit more beef stock and throw it back in the oven.
Once finished, the meat will be fall-apart tender. Remove the meat roll from the broth and let it rest for 15-20 minutes on a cutting board.
Then, slice it into pinwheels and remove the butcher’s twine.
Simmer the remaining contents in the Dutch oven on the stovetop to reduce and thicken while the meat is resting.
I recommend serving with mashed potatoes and sauteed vegetables as the resulting gravy is fantastic! Enjoy!