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Goat meat?

Yesterday I was shopping in my local supermarket and lo and behold I found they had goat meat. I have never tried or cooked with it but I'm always up for a challenge so I bought it. Now, I'm wondering what do I do with it? Any ideas or suggestions.

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  1. depends on the cut and the age of the goat. i assume it was not labeled as "kid"? cook it like lamb.

    i usually do a slow braise with aromatics. orange juice, ginger, carrots, onions, some tomato product. when it's finished i reduce the cooking liquid way down and finish with harissa.

    1. I had goat curry at the Indian place recently, it was really good.

      1. You have good timing. The Washington Post food section just had a whole article on Greek food this week, with a braised goat recipe.


        1. Is it fresh goat meat or frozen? If it's fresh, whatever you decide to do with it, I would do it quickly. I might cook a cut of beef the day after I buy it, but not goat. Not unless I lived in an area with an ethnic community that consumed a lot of goat meat and I was shopping in a supermarket with excellent turnover.

          Getting fresh goat meat is not an easy prospect for me. I live in an area that's fairly mixed racially, but if I saw goat in a supermarket, I would probably walk the other way. For me, fresh goat involves a 30 minute drive into the heart of a Middle Eastern community.

          1. I should mention it's got ribs from australia.

            1. Goat is very closely related to sheep and can be treated the same way. The older the animal is the more flavour it has but the more tough it is. Same as mutton / lamb. In both it depends on the cut. If you have a joint then cut a small piece off and gently fry it- then you can tell if it needs to go in the slow cooker or can stand being roasted. Goat like lamb can rest for quite a while in the fridge provided it is has good air cirulation round it and it does not sire in its own juices.

              What does 'ribs from Australia' mean?

              3 Replies
              1. re: Paulustrious

                I have goat ribs shipped from Australia.

                1. re: YAYME

                  Ribs or rib roast aka ribeye?

              2. I've eaten and enjoyed a few goat dishes -- stews, as I recall. I've never cooked goat, but have heard over and over one must treat it similarly to the tough, strong-flavored mutton.

                The moment I saw this post I recalled the kooky chef I worked for when I was in high school. This guy operated a fine-dining restaurant that was famous in the area for serving all kinds of game. What people didn't know is that his sources were of dubious integrity (I recall game birds being served at a staff dinner -- they still had the buckshot in 'em!)

                Well, one day he came in with a very, very large cut of meat, probably a half an animal. He said it was "Mouflon." One of our waiters, a very worldly, erudite soul, told us behind the boss's back that it couldn't possibly be the rare and endangered European Mouflon. Upon further inspection by the waiter and a sous chef, they disclosed to us that the animal corpse languishing in the walk-in was in fact a hunk of goat (not even sheep).

                No matter *what* this guy did to the meat (braise, marinate and grill, pound) it came out as tough as shoe leather. He was bound and determined to make use of this enormous amount of meat that he'd bought (he later admitted to me that he'd bought it for under $1 a pound and got a "steal") and after customers continued to send back his "Mouflon" creations he ended up serving it as staff meal. The gravy for the stew we ate was absolutely delicious -- the vegetables tender and lovely -- but the meat, even though it had simmered all day long, was nearly inedible. We choked it down and said nothing.

                Needless to say, "Mouflon" never appeared on our menu again.

                3 Replies
                1. re: shaogo

                  The problem with goats is that they tend to live in hilly areas. The more they use those muscles to bounce around the tougher they get. Sheep on the other hand are normally 'fielded'. Here in Ontario there are no mountains. Goats are raised as "crops" and like all other animals they are slaughtered young - and therefore more tender. However, a goat that has reached the end of its hillside milk or kid-bearing years will need to be marinated and slow cooked in the same way you would a Michelin tire.

                  1. re: Paulustrious

                    This goat, to use your analogy, wasn't even a Michelin. Think Firestone Truck Tire...

                    This goat was old. Very, very old. Creaking-around-the-mountain-on-atrophied-joints old.

                    Things more tender than this particular goat: Boiled conch, raw beef tendon, "dried jellyfish," ... shall I go on?

                    1. re: shaogo

                      I still contend you hadn't cooked it for the requisite number of days.