Goat meat is a lean meat that tastes similar to beef, but with less fat. It has a deep, earthy flavor that pairs well with strong spices. There are many ways to cook goat meat, all requiring slow cooking and low heat, plus moisture to tenderize the meat. Learn what cuts of meat to try to cook to create a succulent, rich result. These recipes yield 6 servings.
Go to a butcher that sells specialty meat.
Goat meat is not commonly available in Western supermarkets. You’ll need to look for it through specialist butchers, online sellers from farms or gourmet food sellers, and in some Middle Eastern, Indian or Caribbean specialty grocery stores.
Sometimes the words “chevon” (older goat meat), “cabrito” (younger goat meat) or “capretto” are used to denote that the meat is goat’s.
You can also ask your local butcher to source some goat meat if you’d like to try it.
Select a cut of fresh meat.
Like beef or pork, there are a variety of cuts of goat meat to choose from. Each one has a different texture and flavor, and each requires a different cooking method. Here are the most popular cuts, and the best cooking methods for them:
Chops: Marinate and roast.
Cubed or minced meat: Stew on or off the bone.
Goat leg: Marinate and roast.
Leg steaks: Marinate and roast.
Shoulder: Marinate and roast.
Learn how to bring out the best flavor in goat meat.
Goat is quite lean, and if cooked at the high temperatures, it will toughen and be intolerable for eating. 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. The best way to cook goat meat is to cook it slowly, preferably in a slow cooker, at a low temperature, and with plenty of moisture.
Moreover, goat meat should never be served rare; it must be thoroughly and well cooked in order for it to be appealing.
Flavorful additions tend to make goat meat delicious. Goat meat is ideal for eating with Middle Eastern, Mexican and Indian dishes that use a slow cooking method. The meat gets infused with spices as it becomes tender.
Cube the coat meat.
In many cases you can buy goat meat that has already been cubed, or cut into bite-sized pieces. If your goat meat has not been cubed, use a sharp knife to slice it into 1-inch pieces that will break down easily in the stew.
Any type of goat can be stewed. If you can’t find pre-cubed goat meat, consider stewing a goat leg or goat steaks instead. You can stew a goat leg without cubing it.
You need two pounds of goat meat, not including the weight of the bone.
Marinate the meat and vegetables.
Combine the carrots, celery, onions and pepper in a bowl with the goat meat. Season the mixture with a teaspoon of salt and 1/2 teaspoon of pepper. Cover the bowl and allow the mixture to sit in the refrigerator overnight. If you don’t have enough time to refrigerate it overnight, do so for at least two hours.
Brown the meat and vegetables.
Heat the oil in a saucepan over medium high heat. Add the marinated meat and vegetables and spread them out in an even layer. Cook on one side until browned, then turn the meat to brown on the other side.
There’s no need to cook the meat through. Simply brown it on both sides and cook no longer than one to two minutes. Otherwise, the meat will come out tough.
You can transfer the stew to a slow cooker at this point if you’d prefer not to cook it on the stove.
Add the stock and tomato paste.
Stir it well, then cover the pot and reduce the heat to a simmer. If you want to flavor the stew differently try any of the following variations:
For curried goat meat: substitute a cup of coconut milk for a cup of stock. Add 3 tablespoons curry powder.
For spicy goat meat: add 1/2 Scotch Bonnet pepper, seeded and chopped, or 1/2 teaspoon cayenne pepper.
Simmer the stew for two hours.
Keep it at a low simmer for the duration of the cooking time. Check every fifteen minutes or so to make sure there is enough liquid in the saucepan to keep the meat and vegetables covered. If needed, add water or more stock in small increments to prevent the stew from drying out.
Serve the stew when the meat is tender.
After about two hours, the meat should be succulent and fall-apart tender when you poke it with a fork. This stew is delicious when served over rice. It tastes even better the next day.
Choose goat meat to roast.
You can roast any cut of goat meat by cubing it and threading it onto skewers. If you’d rather roast a whole leg, that’s fine, too. You need two pounds of goat meat, not including the weight of the bone.
Marinate the goat meat.
In a large bowl, mix the yogurt, orange juice and all of the spices. Add the goat meat to the bowl and coat it completely with the marinade. Cover the bowl and refrigerate it overnight, or for at least four hours.
Preheat the oven to 300° F (150° C).
This lower temperature will cook the meat slowly, allowing time for it to tenderize.
Wrap the meat in foil.
Place the meat in the middle of a sheet of aluminum foil. Gather the edges to create a roasting pouch that won’t leak. This will trap moisture against the meat so that it won’t dry out. Place the pouch in a roasting pan or on a baking sheet.
Roast the meat for one hour.
When the hour is up, check the meat to see whether it is fall-apart tender. It should come apart easily when poked with a fork. If it holds together, return the meat to the oven to roast for another half hour.
Serve the meat with rice and peas.
This traditional Caribbean dish tastes delicious with classic rice and peas or another starchy side dish.