Roasted Goat Shoulder with Garlic Yoghurt

BRINE:--
400 g salt
2 lemons, sliced
2 sprigs rosemary
2 sprigs thyme
1 tbsp whole black peppercorns
2 bay leaves
GOAT:--
3 boneless goat shoulders
3 sprigs rosemary
12 cloves garlic
½ tsp SIDS CRAZY SALT
1 lemon sliced
VEGETABLES & BEANS :--
5 large orange capsicums, deseeded & thick sliced
2 large onions, large pieces
12 garlic cloves, peeled & bruised
1 bay leaf
2 sprigs rosemary
2 sprigs thyme
½ cup rice bran oil
SIDS SALT & PEPPER
2x 400 g cans white beans, drained
3 zucchini, cut in 5 mm slices
YOGHURT & SERVICE:--
2 cloves garlic, crushed
500 g thick yoghurt
juice of 1 lemon
¾ cup mint leaves, rough chopped
¾ cup flat leaf parsley, rough chopped

BRINE:- add all the ingredients to a large saucepan with 4 litres of water, bring to the boil and simmer for 2 minutes, stirring to dissolve the salt. Chill to fridge temperature.
GOAT:- immerse goat shoulders in the chilled brine and put in the fridge. After 4 hours, remove the goat from the brine and refrigerate them until ready to roast the next day. Discard the brine.
Next day, preheat oven to 160°C. Place shouders in a baking tray with the rosemay, garlic, lemon and 3 cups of water. Sprinkle with SIDS CRAZY SALT and cover with foil and roast for 5 hours, checking occasionally and add more water if necessary. After 3½ hours, add vegetables.
VEGETABLES:- while goat is cooking, put capsicums, onions, herbs and garlic in a baking tray. Pour over the oil, season with SIDS SALT & PEPPER and mix gently. After 3½ hours, add the vegetable tray to the oven and bake another 1½ hours until the onions start to colour.
Check the goat and if it is very tender, remove from the oven. If not, leave a little longer.
Add zucchini and beans to the baking tray and cook another 15 minutes until cooked to your liking.
YOGHURT & SERVICE:- whisk the garlic and lemon juice into the yoghurt with salt to taste, then refrigerate until needed.
Divide the roasted vegetables and beans among the plates. Place a few dollops of yoghurt on each with a generous sprinkle of mint and parsley. Break goat into large chunks and divide among the plates along with any pan juices.