Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat.
Goat meat is consumed mostly in Southeast Asia, the Caribbean, North Africa and Middle Eastern countries. Young goat meat is light and very tender, but the meat of older goats is darker and more flavorful. The meat cuts of goat are similar to other cuts of animal meats such as cows and pigs, but the caloric content is similar to chicken.
1. Neck
Main cuts: Neck chops, Neck rosette, Neck fillet roast
Best cooking methods: Slow cooking methods as braising, stewing and roasting
2. Shoulder
Main cuts: Bone-in shoulder, Easy carve shoulder, Forequarter rack, Forequarter chop
Best cooking methods: Slow cooking methods as braising, stewing and roasting
Shoulder
Goat shoulder (i.e., a cut of the shoulder muscle) is a tougher cut of meat goat but is perfect for braising. The tougher cuts of meat should be cooked with moist heat to tenderize it, and braised goat meat should always be cooked until well done. Marinating the shoulder first and slow-cooking it for about two hours will make the most of this cut. Shoulder is another cut that is good for stew but can also be broiled or roasted.
3. Rib
Main cuts: Rack, Cultets
Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying
Ribs
Goat ribs, like beef or pork ribs, can be tenderized by cooking with a moist heat at a low temperature. Although goat meat is slightly tougher than other rib meat, it’s just as tasty. Barbecued goat ribs are a good choice for grilling and can be also be cooked in a pan and wrapped in tinfoil for a slow cooking method. When cooked long enough, goat ribs will fall off the bone.
4. Loin
Main cuts: Loin chops, Eye of loin, Tenderloin
Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying
Loin Chop
Loin chops, the part of the goat between the lower ribs and low part of the back, are some of the most tender parts of the goat. This cut of meat is perfect for grilling or sauteing. It can be easily marinated for grilling, which will further tenderize it, as well as sauteed with some butter or cooking oil. Cooking the chop to a medium rare temperature is considered the best temperature for goat loin chop. A goat loin roast can also be cooked in the oven.
5. Leg
Main cuts: Leg bone-in, Easy carve leg, Leg (boned), Mini roast, Leg steak
Best cooking methods: Searing and roasting and for Leg steaks, grilling, barbecuing and pan-frying
Leg
The goat leg is a thick but tender meat cut ideal for braising or stewing. The upper part of the leg is the cut with the most meat. Cooking it at a low temperature tenderizes the meat even more. Moist heat methods are typically used on tougher cuts of meat but work well on the leg. It can be cooked with vegetables and made into a stew. Grilling leg meat is another way to cook it, but because it is a thick cut of meat, it should be butterflied first so it can cook quickly. Leg of goat can also be roasted at a low temperature.
6. Hindshank
Main cuts: Shank, Drumstick
Best cooking methods: Slow cooking methods as braising, stewing and roasting
7. Flank
Main cuts: Goat ribs
Best cooking methods: Grilling and roasting
8. Breast
Main cuts: Goat ribs
Best cooking methods: Grilling and roasting
9. Foreshank
Main cuts: Shank, Drumstick
Best cooking methods: Slow cooking methods as braising, stewing and roasting
Depending on the cut of goatmeat, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising, and stewing.
Grilling or Broiling
The whole lamb backstrap can be grilled or broiled in roughly the same length of time as a good steak. Brush the surface of the lamb lightly with oil or an oil-based marinade, then cook it over medium-high heat on your grill — roughly 425 F — or under the oven’s broiler, 4 to 6 inches from the element. It should take just 3 to 5 minutes per side for the backstrap to reach medium-rare.
Roasting
Roast a seasoned lamb backstrap for roughly 20 minutes at 425 F to reach medium-rare. Crust the lamb first in fresh herbs or a dry spice rub, if you wish, to add flavor and visual appeal. Breadcrumbs flavored with a French mixture called persillade — parsley, garlic and a hint of lemon — makes for an especially elegant crust.
