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:


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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!

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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.

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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!

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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.

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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

Goat Mole Rojo

Goat Mole Rojo

Ingredients

  • 6 dried New Mexico chiles, without stems or seeds
  • Boiling water
  • 1/4 cup rendered bacon fat, divided
  • 1 yellow onion, diced
  • 4 garlic gloves, minced
  • 1 1/2 pounds goat stew meat
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp fresh ground pepper
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 Tbsp red wine vinegar
  • 2 plantains, peeled and cut into 1-inch slices


Directions

  • Lightly brown chiles in a medium-hot skillet. Place in a bowl and cover with boiling water for 20 minutes.
  • Sauté the onion and garlic in 2 Tbs of bacon fat into a hot Dutch oven.
  • Move the onions and garlic out of the center and brown the goat meat a small batch at a time, placing on a plate when browned until all the meat is browned.
  • Move the Dutch oven off the element, remove the onion and garlic and chop in a food processor. Drain chiles and add, along with the Worcestershire sauce, and all spices. Chop until smooth.
  • Replace the Dutch oven on the element, and add the rest of the bacon fat. Add the paste and heat for a few minutes while stirring.
  • Put the browned meat back in the pot along with the chicken broth and vinegar. Simmer, and then turn heat to the lowest setting for an hour. Keep covered, stirring occasionally.
  • Put the plantains in the pot and cook for another hour or so, until the meat falls apart. Stirring occasionally.
  • Enjoy!