Goat Meat Recipes You Have To Try (2024)

FAQs

What is the best way to try goat meat? ›

Goat meat is best when it has been slow-cooked to break down the tendons in the meat. Marinating goat meat is another good way to tenderize the meat. In addition: Goat meat loses moisture very quickly due to its low fat content.

Kari kambing is a goat curry that is popular in Malaysia and Indonesia. It is made with a combination of goat meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as galangal, turmeric, and lemongrass.

Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first. One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice.

Goat meat is best cooked low and slow to achieve tenderness and retain juiciness. Popular cooking techniques include braising, stewing, roasting, grilling, and even curry or stir-frying. Each technique brings out different flavors and textures in the meat.

Spanish goat meat is prized for its rich flavor and tender texture, appealing to consumers seeking high-quality, artisanal meat products. As such, Spanish goats represent a valuable genetic resource for conservation efforts aimed at preserving heritage breeds and promoting biodiversity within the livestock industry.

Use wet cooking methods as opposed to dry. Braising and stewing are good cooking methods for less tender cuts of meat like goat. Flatten the meat with a tenderizing mallet or score it across the fibers with a sharp knife. This will break up the muscle fibers making them softer resulting in a more tender piece of meat.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

You can't rush goat, says chef Kevin Onyona. To make the meat tender, you need to cook it a long time — but not too long.

Goat meat has the reputation of being tough so it needs to be cooked for long until tender. If you have a pressure cooker then that is great. If you don't however then cook over medium heat for about 45 minutes to 1 hour or until tender.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Why cook goat in milk? ›

We can surmise that some of the surrounding Canaanite nations boiled young goats in their mother's milk as part of a pagan ceremony. Some commentators point to evidence that ancient peoples sprinkled this milk around their crops in the superstitious belief that they would become more fertile.

Depending on the cut of goatmeat, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising, and stewing. The simple rule is for tender cuts use dry cooking methods and for less tender cuts use moist heat such as braising and stewing.

The best ones are from around the joints in the limbs and the ribs and neck. As a rule, if the piece is shiny and lustrous red/purple, it is usually better than those which are thick and/or brown coloured and where you can see fabric like patterns. If ordering quantities smaller than 500g, go for a conservative mix.

Meat from goat is actually called chevon. However, don't beat yourself up over being mistaken about the jargon of meat, as things work a little differently in India. Here, the word mutton is used interchangeably between sheep and goat, but since Indians mostly consume goat, it is the widely accepted term for goat meat.