Why would anyone want to Eat goat meat?
As you can see on the chart below goat meat is High in Protein yet low Calories, Fat and Cholesterol making goat meat a very healthy meat to consume.
| Cooked Meat | Calories | Fat |
Protein |
Iron |
Cholesterol |
| Goat | 122 |
2.58 |
.79 |
23 |
3.3 |
| Beef | 245 |
16 |
6.8 |
23 |
2.9 |
| Pork | 310 |
24 |
8.7 |
21 |
2.7 |
| Lamb | 235 |
16 |
7.3 |
22 |
1.4 |
| Chicken | 120 |
3.5 |
1.1 |
21 |
1.5 |
Nutritional information was taken from the "USDA Nutrient Database for Standard Reference." All examples are for 100 grams of roasted meat [composite of retail cuts, skin included with the chicken].
Goat meat is unique in flavor and palatability. It's leaner than many other red meats and usally less tender. The meat is low in fat, tastes good and is a great alternative to chicken or fish.
Meat Care and Preparation Fresh meat should be removed from the market wrapping paper and re-wrapped, unless the meat is to be used the same day it is purchased. Fresh meat should be frozen if it is to be kept for three days or more. Wrap in freezer paper, freeze and store at 0 degrees or lower. Fresh goat meat should be placed in the coldest part of a refrigerator or in the meat compartment. The frozen food storage of the ice cube section of most household refrigerators is not designed for rapid freezing and will not substitute for a home freezer when the meat is to be frozen and stored for longer than one week. Goat meat that has been properly wrapped and promptly frozen at 0 degrees or lower can be kept for 6 to 9 months. Cooked goat meat should also be chilled rapidly, covered and stored in the coldest part of the refrigerator. |
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Goat Meat Cookery
Tenderness of a meat cut determines the method or methods of cooking. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderized by cooking with moist heat such as braising and stewing Tender cuts of goat meat are the legs, ribs, portions of the shoulder cut, the loin roast and the breast. Less tender cuts of goat are stew meat, riblets and shanks. In general, it is advisable to cook the meat slowly. Cooking any meat at low temperatures results in more tender and flavorful product with more juice. |
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Some Recipes I have found:
Goat Meat Chili
(makes about 14 cups)| 2 T cooking oil | 1 T salt |
| 2 c chopped onions | 3 lbs lean ground goat meat |
| 1 T ground oregano | 1/2 c + 2 T chili powder |
| 2 T ground cumin | 1/2 c flour |
| 1 t garlic powder | 8 c boiling water |
In heavy pot, saute` onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute`until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.
Kid Goat Stew
(serves 10 to 12)| 8 lbs kid goat | 1/4 c vegetable oil (to brown meat) |
| 3 T salt | 3/4 c vegetable oil (to brown flour) |
| 3/4 c flour | 8 c cold tap water |
| 3 large tomatoes, peeled & diced | 1 whole green bell pepper, sliced |
| 1 large onion, sliced in rings & separated | 10 medium to large garlic cloves, pressed |
| 2 t ground cumin | 1 1/2 t ground pepper |
| 1 t dried oregano |
Cut meat into 1/2" cubes. In a large Dutch Oven heat 1/4 cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 min., stirring occasionally. Remove from heat and set aside. In a large skillet heat 3/4 cup oil, add flour and brown well. Turn off heat and add water (1 cup at a time) to make gravy. Add vegetables and spices to meat and mix well. Simmer 25 to 35 minutes at medium heat untill meat and vegetables are tender.
Barbecue Kid Goat
Barbecue Sauce| 2 c water | 1 T sugar |
| 1 8-ounce can tomato sauce | 2 T vinegar |
| 2 T butter | 1/2 t cumin |
| 2 cloves garlic, minced | 1/2 t oregano |
| 6 whole cloves | 3 carrots, diced |
| 1 T ground black pepper | 1/4 t salt |
Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste kid goat with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.
Shoulder Roast
| 3 to 4 lbs. meat | 2 cloves garlic minced |
| 2 Tbsp oil | 1 large onion cut in half |
| 2 chopped carrots | 2 cups vegetable or meat stock |
| 2 chopped sticks of celery |
Brown all sides of the roast in a skillet using oil, garlic, salt and pepper. Remove roast and add the stock to clean off the glazing from the skillet. Place into a roasting pan and pour the stock over the roast. Add carrots, celery, and onion and cover. Roast at 325°F for 3 to 4 hours. When done, place on a serving plate. Spoon out the extra fat from the stock and add 3/4 cup of sour cream. Stir until smooth. Pour over roast.
Creamy Cabrito Soup
| 2 c. chopped leftover cabrito meat | 1 c. skim milk |
| 1 can whole kernel corn | 1 1/2 c. water |
| 1 can sliced new potatoes | Salt & pepper to taste |
| 1 can cream of broccoli soup | |
| 1 can cream of potato soup |
Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached.
Neck Roast Fajitas
Marinate a neck roast (does not need to be deboned) with lemon juice and beer in a strong resealable plastic freezer
bag in the refrigerator overnight. Cover with foil and cook until very tender. Prepare a guacamole sauce using two avocados. Cut the avocados in half and then cut the pulp in small pieces lengthwise and then crosswise without cutting the outer skin. Scoop out from skin and mash together with the juice from 2 limes. Mix with a teaspoon each of coriander seeds and cumin seeds mashed in a pestle and mortar. Mix with 1 clove of garlic, minced and 1/4 cup of minced green onions or chives. Add about a 1/4 cup of chopped fresh cilantro. Put the avocado pits in the center of the guacamole in a sealable container. Cover tightly and refrigerate. Slice sweet green or red bell peppers into long thin slices, and slice Spanish onions into thin rounds. Sear the onions and peppers at high heat in a small amount of corn oil. Add slices of the neck roast for the last minute of searing. Warm up some flour tortillas. Put the meat, peppers, and onions in the tortillas and cover with guacamole and your favorite salsa. Sour cream, plain yogurt, shredded lettuce, and/or cooked black beans can also be added.
Chevon Burgers
2 lbs. ground chevon meat
8 oz.Bullseye Hickory Barbecue Sauce
Brush patties with sauce and grill or fry until cooked. Place on a bun and dress to your taste.
Goat Jerky
1 cup Worcestershire Sauce
1/2 cup Soy Sauce
2 Tbsp. Brown Sugar
2 large Cloves Garlic
Mix all liquids together, stir in brown sugar until dissolved. Crush the Garlic and add to liquid - stir.
Add thinly sliced chevon - 1/8" to 1/4" thick.
Trim off all Fat (since fat can cause spoilage of your jerky). Add meat to marinade mixture. let set, covered in the frig., for at least 6 hours Stir meat occasionally to ensure all meat is well marinated
Now to dehydrate-
place in oven at 150 degrees F. - No Higher - you want to dry it, not cook it. Put jerky strips on a cooling rack and then place rack on a cookie sheet in the middle of the oven. Turn jerky approx. every 2 hrs to ensure even drying. Using the oven it can take 6-8 hrs to dry thoroughly or use a food dehydrater.
Dehydrate for 4-6 hours depending on the meats' thickness.
Store the jerky in an air tight container for 5 days or you can refrigerate for 1 wk. or freeze for a month or more.