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Suggestions for cooking a kid (baby goat)

Okay, so this may be a little out there, but any recommendations will be appreciated.

A friend who raises milk goats just dispatched two male kids. They were 8 weeks old and not yet weaned. She can't bring herself to eat them, and so is sending one my way. I'm expecting an intact carcass that has been gutted and skinned, with the head and hooves removed.

My first thought is to brine the little guy and grill him over low heat. We're talking about meat that hasn't had a chance to build up any fat, so it will probably dry out quickly. Maybe throw some lime juice and cumin into the brine? (Although that would technically make it a marinade...)

On the other hand, maybe some of the bigger cuts (shoulders, legs) would be better as a stew. Would something like Jamaican curry goat be too assertive for a delicate milk-fed kid?

There are a surely lot of ways to do this right, but it's such a rare opportunity that I want to make the most of it. Ideas?

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    1. Here's one idea for milk fed kid,
      http://chowhound.chow.com/topics/4201...

      I would think that the meat would be quite tender and it's highest and best use would be grilled or roasted, rather than stewed. I like the idea of brining. When I was in Portugal a few years ago, I was served a sublime suckling pig for lunch. My pal and I asked if we could go into the kitchen to talk with the cook. Her secret was brining the milk-fed pig for a couple days to keep the flesh succulent. I think that might be even more impt with a goat.

      You're lucky to have them. I asked at a local goat dairy and was told that they "kid out" the young males at Easter time, and I was too late for this year.

      1. A szechuan - esque kid (although I've done this only with goat)

        1 pound goat meat, sliced very thinly or use off-cuts and trimmings; 1 tbsp shoyu, 1 tsp wine, 2 tsp cornstarch, 4 tbsp oil, sliced garlic, sliced chiles, green onion. Make sauce of 1/2 tsp salt, 1/2 tsp sugar, ¼ tsp black pepper, 1/2 tsp sesame oil.

        Mix goat, shoyu, wine, and cornstarch. Heat wok and oil. Stir-fry the garlic and chiles until fragrant. Add the beef and the sauce ingredients and stir-fry over high heat just until meat is no longer pink on the outside, about 2 to 3 minutes. Add the green onions (cut into 2” lengths) during the last 1 minute of cooking.

        1. I spent half an hour one Saturday talking to a goat farmer at the Greenmarket about how to cook goat, and she recommended that it is very similar to cooking lamb.

          That baby will be very tender and shouldn't need marinating. You could look up recipes for grilling or roasting a baby lamb.

          1. We cooked a few in Texas, in a device that was a metal frame and the cabrito was sandwiched between 2 layers of chicken wire that was wired to the frame. It kept the goat nice and flat and easy to turn. We cooked them over a bed of mesquite coals in a shallow pit. There were very few fat drippings so no flare-ups.
            A friend had a large brick smoker unit and smoked one. Both methods produced memorable experiences.