how to cook goat
have eaten goat 3 times in my life, twice in vietnam and once at a political fund raiser, the results were good but they were all whole goats that were spit roasted. found a store that sells goat meat but i don't know what to look for when i'm buying it or how to cook it. don't want a whole goat, just a piece that will feed 6-8
people. have a big green egg, a barrel bbq pit and a water smoker, not limited to outdoor cooking and the oven, crockpot etc. would be fine.
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16 Comments:
I'll be watching this topic too (dear God, don't let me forget) because I also live near a great international market that carries goat and I'm curious as all get out on how to prepare it.
It looks like the goat has been frozen, then cut into large chunks. Is this a crock pot thing? Like oxtails? Something that cooks forever?
therealchiffonade at 8:46PM on 07/21/09
Where I live, goat is roasted underground for many hours. I have never done it myself, but it is quite labor intensive. I have seen people wrap goat meat in foil and slow roast it in the oven.
A Caja China or similar apparatus may work well. But the only way I've heard of goat being prepared is slow roasting/burying. Yummy!!
soozm32 at 12:34AM on 07/22/09
extremely easy esp. with crockpot and the frozen goat, bone-in, cut. get about 3-4 pounds (enough to fill over half of crockpot, season with salt and pepper, use about 20 oz (probably more) of tomato paste, lotta crushed red pepper, a couple heads of garlic (whole, remove skin on cloves), add more tomato paste to taste, couple tablespoons of olive oil. add enough of the "liquid" to cover the goat by at least 1n inch or so, cook for 12-16 hours or so, the crockpot is very forgiving. you'll end up with something beautiful, guaranteed. basic flavor is tomato paste and olive oil.
avisualperson at 1:33AM on 07/22/09
braised is my fav. But I used to go up "on the hill" every easter for BBQ goat.(Italian thing I guess) It also awesome in curry!
huneybumper at 8:32AM on 07/22/09
get a butterflied leg of goat, marinate for a few hours in soy sauce, lots of chopped garlic, lemon juice, and olive oil, then put it on the grill.
cybercita at 9:11AM on 07/22/09
I am reading these comments with great interest. I know nothing about cooking goat or eating it. What does it taste like that I would recognize (chicken, beef, pork, buffalo). What if any are the health advantages of eating goat? What kinds of restaurants usually have goat on the menu?
Ruffles1 at 11:16AM on 07/22/09
This isn't my recipe but a one I have tried and is spicy and delicious!
Serves 5-6
Ingredients
2kg goat or mutton (scrag end, chops and/or shoulder meat)
3 large tomatoes, skinned and roughly chopped
3 garlic cloves, bashed, then roughly chopped
2 onions, finely chopped
1–2 Scotch bonnet chillies, deseeded and finely chopped
a few good sprigs of thyme (or 1 tsp dried thyme)
a good bunch of coriander (leaves and roots)
2 tbsp HP sauce (optional but very authentic)
50g clarified butter (or use a good cooking oil)
salt
For the Jamaican curry blend
1 tbsp coriander seeds
1 tbsp black peppercorns
12 cardamom pods
tbsp fenugreek seeds
1 cinnamon stick
1 tbsp ground ginger
1 tbsp ground turmeric
link to recipe:
hello at 11:59AM on 07/22/09
I remember once (and only once) when I was really little (couldn't have been more than 5), my dad and grandpa roasting a goat in a barbeque pit. Dad dug the pit in the back yard (big yard, no neighbors). I can still point out the exact spot where it was. My grandpa had acquired several goats, so he decided to barbeque one. The goat was increidble. What wasn't eaten on the first meal was made into hash. Sadly, it was so much work we never had goat again.
beth1 at 2:08PM on 07/22/09
@ruffles--almost the entire world's cultures except America eat goat. Chinese, Middle Eastern, Caribbean, Latin, Greek, Jewish, Hindu, Muslim, etc.
wookie at 2:34PM on 07/22/09
I live in the midwest now and I recently walked into the largest international market in my city and I nearly fell over in shock when I saw the large Halal butcher department. Then I offered thanks to the culinary gods who saw fit to feed me and proceeded to buy way too much meat.
wookie at 2:38PM on 07/22/09
@ruffles,i used to live with a man with a house near a goat farm. we ate goat quite often. it's gamey like lamb and sort of tough and chewy, with lots of flavor.
cybercita at 10:50PM on 07/22/09
@wookie, hindus eat goat? lol.
blizcheetah at 11:37PM on 07/22/09
Not ONCE have I had goat that I liked. perhaps I havent had it prepared properly. It's always just tasted so musky and "barnlike" to me (pungent old lamb taste)
To each their own tho! :)
@olddad - I hear the Carribean do it best
hungrychristel at 10:18AM on 07/23/09
Treat goat similar to lamb. CAs with all meats, cooking method depends on the age and cut.
Braises, stews for shanks. Grill or broil chops, etc....
CJ McD at 12:58PM on 07/23/09
thanks for the advice, not sure which way i'm gonna cook it but i'm buying some cut of goat on my next day off.
olddad at 8:16PM on 07/25/09
This is an old post but I'll mention my idea .Gonna debone the lower end of the back leg trimming the large fat pockets out and marinate it in a mild marinade of olive oil, s&p wine [ lemon juice optional ] garlic and maybe greek oregano for 2-4 hrs in a zip-lock.Then lay it flat and rub salt, pepper, garlic and a few herbs on the meat . Roll it up and tie it then season the outside with the same mixture as inside NOT SKIMPING ON THE GARLIC INSIDE AND OUT. Sear it in a dutch oven then add onions, potatos, carrots and any other roots I have add veggie broth [lo-salt] and 1cup of wine [white I guess] to about 1/2 to 3/4 to top of meat . Then bring to a simmer and transfer to oven and LOW AND SLOW for about 4-6 hrs. any responses?
butterfingers at 5:48PM on 11/02/09