Goat Cuts

Goat Cuts

Best Sellers - Goat

We’ve Got Goat Meat!

Traditionally used in South Asian, Caribbean, and African cuisine, Canadians are discovering that goat meat is an excellent protein for cooking and grilling.

Goat meat is lean, tasty, high in protein and iron, low in saturated fat, and one of the most popular meats outside of North America! Plus, goat meat is a more sustainable red meat than beef, and goats don’t compete with other grazers in the fields. (You could say that they’re the ‘nicest’ meat!)

As you can see from our diagram, you can buy goat cuts that are quite familiar to us. But we’d love it if you’d try goat in traditional and non-traditional meals—at least for most Canadians.

Goat meat generally cooks well with slow cooking, low heat, and some moisture for tenderizing.

Note: Allow the meat to warm to room temperature before cooking. Cooking cold meat results in a tough and unenjoyable finished product.

Allow your cooked Goat to rest a few minutes after cooking. This allows the juices time to redistribute throug the meat to ensuring delicious, juicy meat. If you serve too soon, you will have a dry unappealing cut.

Here Are Some Great Ways to Enjoy Goat:


Slow Cooker Icon

Stew & Soups

Goat meat can be stewed on or off the bone. Slice your cubes or your roast and season as desired—Brown your meat in 1-2 tbsp of oil. Add a liquid and cover and cook at 240F until your fork easily pierces the meat. Add more liquid as needed. Don't be afraid to use vegetables to turn it into a delicious stew or soup!

Grilling Icon

Grill

Season or marinate your goat meat overnight and then allow it to come to room temperature. You can wrap it in foil to help keep the moisture in the meat during grilling.

Place on a preheated grill: one side on high heat (about 400°F) and one side on medium heat (about 300°F). If you don’t have this option, grill on medium-high.

Grill each side on high for 3-4 minutes, and then move to medium heat for 10-15 minutes. You want the internal temperature of the meat to reach 135-140°F.

Let it rest for 15 minutes before enjoying.

Ground Goat Icon

Ground Goat

This is a good way to try goat for the first time. Use ground goat for burger patties or meatballs in the same way you’d use beef. Or, give it a bit of flair with some Caribbean spices!

Marinating Icon

Marinate

Allow your meat to marinate for at least 4 hours before cooking. Marinating goat steaks or roasts will make it more flavorful and tender. Great for goat leg or shoulder.

Roasting Icon

Roast

Low-temperature (300°F or 150°C) roasting works excellent for nearly every cut. Marinate, wrap in foil so you trap the moisture against the meat, and place in a roasting pan or on a sheet for about an hour in the oven. It’s ready when it’s fall-apart tender!

If you’re roasting goat leg, try using a dry rub and letting it rest in the refrigerator for 24 hours before cooking. Preheat your oven to 450°F, but turn it down to 300°Fjust before placing the goat leg in the oven. Wrap in foil and cook at low temperature until it falls off the bone (6-8 hours for a 3-pound leg).

Goat Cooking Temperatures

72°C/160°F Medium

Featured Goat Recipe

Spiced Goat Stew

Spiced Goat Stew

Ingredients

  • 1 Tbsp cumin seeds
  • 1/2 Tbsp caraway seeds
  • 1 Tbsp fennel
  • 4 garlic cloves
  • 1/2 Tbsp cardamom seeds
  • 3 Tbsp Ras al Hanout spice mix
  • 2 pounds goat shoulder, cut in stew-sized cubes
  • 1 container plain yogurt (5 oz)
  • Fresh mint leaves
  • 2 garlic gloves, crushed
  • 1/4 cup butter
  • 6 Tbsp vegetable oil
  • 2 red onions, diced
  • 2 Tbsp tomato paste
  • 3 cups beef stock
  • Fresh coriander/cilantro


Directions

  • Mix all the spices together. In a large, hot frying pan, place the spice mix and toast for a minute, shaking carefully so as not to burn. Place aside.
  • Pat the goat meat dry and mix with the yogurt, mint, and garlic. Marinate covered in the refrigerator for at least 3 hours.
  • Heat the butter and 4 Tbs of oil in an oven-safe heavy pot, add the onions and cook until soft.
  • Add ginger to the pot and 3 Tbs of the premade spice mixture. Mix. Add the tomato paste. Mix well.
  • Carefully add the beef stock to the pot, bring to a boil, and then lower the heat to simmer for about 15 minutes. Then blend in a food processor until nearly smooth.
  • Preheat oven to 325°F/160°C.
  • In the heated heavy pot, add the rest of the vegetable oil. Fry the cubed meat until lightly browned.
  • Cover the meat with the sauce, bring to a boil for 5 minutes.
  • Cover, and place the pot in the center of the oven. Cook for 4 hours while checking to make sure the meat is always covered and stirring occasionally. If the meat becomes exposed, add some boiling water and turn down the oven slightly.
  • Remove when meat is tender. Season with salt and garnish with chopped coriander or cilantro.
  • Enjoy with grilled flatbread or rice.