Goat meat is standard fare for Latino, Middle Eastern, African and Caribbean cuisine but not as well known in the U.S. Now it’s appearing as restaurant specials, such as spit-roasted goat, seared goat loin, Milanese-style goat chops and grilled goat brochettes. When it’s selected and prepared properly, goat meat purchased from a local butcher or online is delicate and not the least bit gamey.
Categories of Goat Meat
Most goat meat that’s consumed comes from a kid, or baby goat, that’s not more than 6 months old. Cabrito is meat from very young, milk-fed goats from 4 to 8 weeks old. Cabrito is known for being tender, juicy, lean and tasty. Chevreau or chevon meat is from a goat of 6 to 9 months old. Capretto is the Italian term for a kid goat.
Kid goat meat is as tender and delicate as young lamb, and it can be prepared in many of the same ways. Its flavor is subtle, and closer to beef than lamb. The meat of mature goats is tougher and stronger flavored.
Benefits of Eating Goat Meat
Nutritionally superior to beef or chicken, goat meat has a low fat content. According to the U.S. Department of Agriculture, a 3-ounce serving of goat has 2.6 grams of fat, with less than 1 gram of saturated fat. The same amount of beef contains almost 8 grams of fat, with 3 grams of saturated fat. Chicken is higher in fat than goat meat, with 6.3 grams of fat and 1.7 grams of saturated fat for a 3-ounce serving. However, goat meat isn’t as lean as grass-fed bison.
Goat meat is also lower in calories than either beef or chicken, the USDA states. Compare goat meat’s 122 calories per 3-ounce serving to beef’s 179 calories and chicken’s 162 calories for the same serving size. Since goat is a red meat, it contains iron and B vitamins.
How to Select and Store Goat Meat
Locally raised goat meat from a farmer who rears organic herds is preferred for the best flavor and texture. Frozen goat meat is also available, but again, organic or range-free meat is preferable.
The tenderness of the cut of goat meat determines the method for cooking:
- Use shanks for oven braising.
- Use cubed goat shoulder meat for stew or curries.
- Chops can be marinated, sautéed or grilled.
- Ground goat meat can be used in burgers.
- A whole leg of goat can be roasted or grilled or cut into kebobs.
- Goat breast can be stuffed, rolled and roasted.
Fresh goat meat, if not used the same day, should be rewrapped, refrigerated and kept cold for up to 3 days. Frozen goat meat can be kept for 6 to 9 months. Cooked goat meat should be chilled rapidly, covered and stored in the coldest part of the refrigerator.
Preparation and Cooking of Goat Meat
Since goat meat is very lean, it’s best prepared with moist-heat methods of cooking, like braising and stewing. Cook goat meat slowly at a low temperature so it’s tender and flavorful. Capretto, or kid goat, has no excess fat but much cartilage, which makes the meat tender, almost like a while meat in texture.
In Mexico, goat meat is prepared by marinating leg of goat with a chile paste and spices then stewing until tender. It’s served in tortillas topped with onions and cilantro. A Middle Eastern favorite is cubed goat meat stewed with garlic, cinnamon, cloves, chile and tomatoes.
Seal goat meat before roasting with olive oil, garlic and rosemary, or roast it in an oven bag or foil. Leg cuts of goat can be marinated to enhance tenderness and seasoned with olive oil and fine herbs.
Cabrito Guisado Recipe:
Serves 8-10
Ingredients:
- 4 pounds kid goat meat, cubed
- 1 Tbsp. vegetable oil
- 2 tsp. salt
- 1 tsp. peppercorns, freshly ground
- 2 tsp. ground cumin
- 3 garlic cloves, minced
- 1 8-oz. can tomato sauce
- 2 Tbsp. flour
- ½ cup water
Directions:
- Heat oil in a large pan or Dutch oven, add cubed goat meat and stir until browned.
- Mix ground peppercorns and cumin with minced garlic, and add a small amount of water to form a paste.
- Add spice-garlic paste, tomato sauce and enough water to just cover the meat.
- Simmer at low heat for 30 to 40 minutes.
- Blend flour and ½ cup water.
- Stir into meat to make gravy.
- Serve with tortillas or over rice.
Susan Lynne Hamilton - Award-winning writer Susan Lynne Hamilton is the Topic Editor of Suite 101's Northwest U.S. travel section, showcasing its rich ...
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