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Cooking With Goat Meat
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Cooking With Goat Meat

Goat meat terminology

We sometimes use different terms for goat meat depending on the age of the animal. For example, cabrito is meat from young goats aged 4 – 8 weeks, while chevreau or chevon meat comes from 6 – 9 month old animals. The term kid, or the Italian capretto, is also used generically to mean any kind of baby goat meat. Finally, you may also come across references to mutton, adult goat meat.

Cuts of meat and recipes

It’s worth trying different way of cooking with goat meat to see what works for you and your family’s palette. The tenderness of your cut will dictate what type of cooking method you should use, but get creative and see what tasty results you can produce.

  • Shoulder meat, neck cuts and steaks are great when cubed in stews or curries, as is common in the West Indies. Bring out a delicious flavour by mixing in garlic, cinnamon and other spices.
  • Breast meat works well stuffed and roasted -experiment with nuts, dried fruit and herbs.
  • Ground meat can be used in Mexican-style meals such as tacos with chilli and coriander, in burgers, and as a spread on breads and crackers.
  • Belly meat can be turned into sizzling sausages, which are especially succulent after grilling.
  • Legs can be roasted or grilled whole, with olive oil, wine, garlic and rosemary. Try marinating them in advance for a punchier taste.
  • If you are feeling up to the challenge, serve goat in the Japanese fashion, in raw, thin slices.

Goat’s meat is gaining increasing popularity with farmers, butchers and consumers all across the world, as they look for healthy, ethically raised animals that provide nourishing meals. If you’ve never eaten this type of meat before, try one of the recipes for bove and taste what everyone is talking about!