I stumbled across a Middle Eastern store selling goat (and lamb, etc.). While the only cut of goat they that day was a leg, I'm sure they will have other cuts. I have had a "goat chop" from a local farmers market (it was tasty cooked medium rare, but very bony), so I am looking for recommendations as to the cut and cooking techniques.
There are tons of goat recipes, I've only had it a few times and I really dislike MOST curry recipes but I've had a Jamaican goat curry that I would eat again and I had a what I would call a stew that I think was Moraccan based when I was in the middle east. I don't have a recipe link for either but there are TONS of ethnic recipes for goat and lots of them are quite different than lamb recipes
Agree about Jamaican curried goat, especially a roti.
I find the Indian style curries to pungent/strong for my liking.
On our visits have also had Jamaican stewed goat which is quite passable also.
You could almost compare it to Jerk cooking but without a lot of the heat.
We roasted them over mesquite coals with just SPG. Basically just quartered, low and slow on a big expanded metal sheet over a pit of coals. It couldn’t possibly have been as good as I remember it.
Goat, as in cabrito, is popular in the Texas borderlands. There are traditional northern Mexican stews, and cabrito shows up at many bbqs. Goat is the basis of traditional Guadalajaran birria. I have found it readily available at the halal markets in San Antonio.
Here is a recipe you may wish to scale down from Aaron Sanchez:
My local Mexican grocery has goat, made some awesome birria tacos with it. If I recall correctly, I bought shoulder and had them cube it to 3"-4" size, bone and all.
We raise goats. Curry, and chili are good beginners to ease someone into it. A young suckling goat is fantastic. One thing I can recommend is any venison dish will work fine with goat.
I like rare. Dry brine it, then marinate it in balsamic vinegar, red wine vinegar, olive oil,
copious amounts of fresh minced garlic, and fresh rosemary, and a smidge of toasted sesame oil. Then pepper it and go hot and fast to rare/medium rare.
Smokin-It 3D
Weber Kettle with an SNS
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Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Birria de Chivo!!!!!!! it’s braised goat stew. You can find some birria recipes here on the board, I don’t know if anyone has used chivo or cabrito in the recipes posted her thouhg. I’ve only used chuck roast for birria, but from my reading, goat is used often for this in Mexico.
one other recipe you could try, and you will really enjoy, as I think I recall you have enjoyed various chile type recipes given your location?
Lukily, there is a taqueria only an hour from us the has birria de chivo. It's a unique flavor and one that few gabacho's in this part of the country enjoy. Woo Hoo, more for me.
Thanks @barefly ! Yep, birria is tops on my list and I'll do it as soon as I get to the "big city" with the Middle Eastern grocery/butcher again. Goat tenderloin is also on my list. And yes, chile stuff is a fave, especially New Mexican (I'm in AZ). I always chuckle when "Texans" post "authentic" chili (sic) recipes that are tomato heavy, cuz, you know, they don't have beans. Disclaimer: I use 'maters in my chili too, but not in my chile, er..."bowl of red".
Have you been to Sparky's in Hatch? Good food, lotsa cute kitsch. Good place to go for chile harvest.
it’s braised goat stew. You can find some birria recipes here on the board, I don’t know if anyone has used chivo or cabrito in the recipes posted her thouhg. I’ve only used chuck roast for birria, but from my reading, goat is used often for this in Mexico.
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