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    Goat?

    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.

    Thanks in advance!

    #2
    Goat? Some people say Lebron, others are adamant that it's Jordan. Me, I think Kareem... oh...

    I've only had it whole spit-roasted. Rotisserie-ing the leg would be great I imagine.

    Comment


    #3
    My favorite is Cabrito.
    Plenty of recipes on the internet. Best over an open fire using 2 zones or in a smoker.

    Comment


    • mnavarre
      mnavarre commented
      Editing a comment
      Actual cabrito is pretty hard to find, even in the supermercados around here.

    #4
    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

    Comment


    • smokin fool
      smokin fool commented
      Editing a comment
      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.

    #5
    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.

    Comment


    • Ahumadora
      Ahumadora commented
      Editing a comment
      That's the best way to do young goat.

    #6
    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:
    Last edited by Texas Larry; May 20, 2023, 06:55 AM.

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      #7
      I made a Birria (Jalisco goat stew) a few times. Very good.

      Comment


        #8
        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.

        Comment


          #9
          Can’t say I’ve ever cooked it before but if I got it, I’d likely go in a Jamaican curry goat or Mexican Birria direction

          Comment


            #10
            Thanks for the advice to y'al!

            Comment


              #11
              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.

              Comment


                #12
                texastweeter How is goat tenderloin? Cooked MR, I assume?

                Comment


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Yep, cook it like lamb

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  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.

                #13
                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?

                Comment


                • Bkhuna
                  Bkhuna commented
                  Editing a comment
                  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.

                #14
                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.

                Comment


                • texastweeter
                  texastweeter commented
                  Editing a comment
                  No beans, no tomaters in Chili...or else you get the box...

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