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Do you eat goat?

Today's New York Times food section has several goat recipes. I don't think I've ever had goat, and there's a psychological resistance to eating an animal you've never eaten. But I might like it. I love lamb. I could buy some goat meat at the farmer's market. Should I make the effort?

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  1. I love Goat Curry and Jerked Goat....

    Have no fear!

    3 Replies
    1. re: JanPrimus

      Goat's darker, richer, stronger. It's wonderful. It is to lamb what duck is to chicken. I love all four, though, don't get me wrong.

      1. re: JanPrimus

        The one time I had goat curry it was wonderful, like what tatamagouche mentioned.

        The hole-in-the-wall middle eastern place I got it at, next time I went back, was a nail salon. Alas.

      2. You absolutely should. But get it while it's still cheap. Usually a New York Times feature on a previously unpopular meat coincides with a huge jump in the price of that meat over the following year.
        As goat is not mainstream here, and it thrives in terrains that are not well suited to other animals - particularly the Southwest, which has never actually been a good place to raise cattle, just a good place to get lots of land cheaply, and where some farmers have been able to effectively double the number of pound of meat they're producing annually since switching from beef to goat production - it is rarely factory farmed, and still is not overly expensive. It's closer in flavor to beef than lamb is, and healthier than both. It's got more flavor than and is not as tough as bison. Probably my favorite red meat.
        That said, the recipes they give aren't terribly exciting, and, aside from the braised goat, aren't really going to showcase the goat. If you have to go out of your way at all to get it, you might as well be able to get a sense of the goat meat itself. You can cook it in nearly any way you'd cook beef or lamb, though it doesn't work as well as beef as a grilled steak. I like it stewed or braised with complementary flavors. The basic idea of their braised recipe is good, but it would be better using a smaller piece of goat, browning on the stovetop first, then stewing on the stovetop or in the oven, depending on how much smaller you piece is. You can also look to the the cultures that eat the most goat for inspiration (Afro-Caribbean, Arab, and Indo-Iranian are a good start). I am particularly fond of goat as a Moroccan style tagine or in Jamaican curry goat.

        1 Reply
        1. re: danieljdwyer

          Saw halal goat at Limon (New Haven) a couple of days ago. As I recall I passed on it because it was not particularly inexpensive. I think about same price as New Zealand lamb.

        2. I love goat/cabrito. When I visit south Texas they open the whole carcass put it on a spit and then roast next to a hot wood fire. It is open roasted with very little seasoning and I love it. Also had a cousin who used to compete in chuck wagon cooking contests and he would cook it in a dutch oven buried in hot coals which was also fantastic.

          1. Goat was always one of my favorite meats for its full flavor. In fact I have some goat leftovers in my fridge from the weekend. Sadly I find it difficult in my current city to find the shank cuts that we normally bought from our local butcher. The marrow from goat is especially delicious.

            4 Replies
            1. re: JungMann

              Oh say it again! The marrow is beyond delicious in goat.

              1. re: kayEx

                Which bones are big enough for marrow? My guess would be only the hind legs, right? But still, they're awfully thin. How do you get to it?

                I looooooove goat, and now I want to try the marrow -- though I have to confess a couple of bites is all I usually want out of something so rich.

                1. re: dmd_kc

                  Sadly I cannot say for sure. As someone who grew up eating goat meat especially curry goat I never asked the butcher. They always knew what I was looking for. My S.O says it is the legs that I had cut up and that I specifically requested the legs but I can't remember, weird I know, for Thanksgiving which is the last time I prepared it. I will call my mom to be sure and report back.

                  1. re: kayEx

                    It is definitely the legs in case anyone is still wondering.

            2. Si si . . . Chivo tacos!!!