Goat Meat Recipes (4 Mouth-Watering Dishes You Need to Try)

For many carnivore enthusiasts, cooking with goat meat may be a foreign concept, but with my years of experience in the kitchen, I'm here to show you just how easy and delicious it can be.

As an experienced chef, I have spent years innovating in the kitchen with ingredients from all over the world.

And I've created plenty of recipes using goat meat that are guaranteed to make your mouth water.

Here are some of my favorites.

1. Braised Goat Chops with Herbed Gremolata

This succulent dish features spiced goat chops cooked in a savory tomato-based gravy, finished with a fragrant gremolata herb mixture. It's perfect for an elegant yet rustic family dinner.

Recipe Overview

• Prep time: 20-30 minutes
• Cooking time: 1 hour and 10-20 minutes
• Total time: 1 hour and 30-50 minutes
• Total servings: 4-6 servings (depending on the size of the goat chops)

Ingredients

• 4 bone-in goat chops (about 1-inch thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken or beef broth
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 bay leaves

For the gremolata:

• 1/4 cup finely chopped fresh parsley
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon minced garlic
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 325°F.
2. Season the goat chops with salt and pepper.
3. Heat the olive oil over medium-high heat in a large oven-safe Dutch oven or heavy-bottomed pot.
4. Add the goat chops to the pot and cook until browned on both sides, about 4-5 minutes per side.
5. Remove the goat chops from the pot and set aside.
6. Add the onion and minced garlic to the same pot and cook until softened, about 5 minutes.
7. Pour in the wine and stir to scrape up the browned bits from the bottom of the pot.
8. Return the goat chops to the pot and add the chicken or beef broth, thyme, rosemary, and bay leaves.
9. Bring the mixture to a simmer, cover the pot, and place it in the oven.
10. Bake for about an hour or until the goat chops are tender.
11. While the goat chops are cooking, prepare the gremolata.
12. Mix the parsley, lemon zest, minced garlic, salt, and pepper in a small bowl.
13. Once the goat chops are done, remove the pot from the oven.
14. Serve the goat chops with the braising liquid and a sprinkle of the herbed gremolata on top.

Also Read: How to Season Meat?

Recipe Notes

1. You can use dried herbs if you don't have fresh thyme and rosemary.
2. You can make this dish ahead of time and reheat it for an easy weeknight dinner. Simply store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
3. The gremolata can be prepared up to a day in advance and stored in the refrigerator.

Nutrition Facts

• Calories: 275 calories
• Protein: 24 grams
• Fat: 16 grams
• Fiber: 1.5 grams
• Carbohydrates: 9 grams

2. Maple-Glazed Roasted Leg of Goat

This sweet and savory entree will be the star of your next meal. A leg of the goat is marinated overnight, then slow-roasted until tender and juicy, and glazed with my signature maple sauce.

Serve it as a centerpiece alongside seasonal vegetables for a stunning presentation.

Recipe Overview

• Prep time: 10-15 minutes
• Cooking time: 1 hour and 5-10 minutes
• Total time: 1 hour and 15-25 minutes
• Serves: 6-8 servings (depending on the size of the leg of the goat)

Ingredients

• 1 (4-6 lb) boneless leg of goat
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the glaze:

• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 5 cloves of garlic, minced
• Salt and pepper

Instructions

1. Preheat the oven to 425°F.
2. Season the leg of the goat with salt and pepper.
3. In a large roasting pan, heat the olive oil over medium-high heat.
4. Sear the meat in the pan until browned on all sides, about 5-7 minutes.
5. Remove the leg of the goat from the pan and set it aside.
6. In a medium saucepan, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, Worcestershire sauce, thyme, rosemary, minced garlic, salt, and pepper.
7. Cook the glaze over medium heat until it has thickened, about 5-7 minutes.
8. Place the goat in the roasting pan and brush with the maple glaze.
9. Roast the leg of the goat in the oven for 20-25 minutes, brushing with additional glaze every 10 minutes.
10. Reduce the oven temperature to 375°F and continue roasting for an additional 45-60 minutes, or until the internal temperature of the goat reaches 145°F.
11. Let the goat rest for 10-15 minutes before slicing and serving.

Also Read: How to Marinate Meat?

Recipe Notes

1. If you want to reduce the amount of fat in this dish, you can use a leaner cut of goat meat or trim off any visible fat.
2. This dish pairs well with various sides, such as roasted vegetables, mashed potatoes, or crusty bread.
3. If you prefer a sweeter or tangier glaze, you can change the amount of maple syrup or apple cider vinegar used.

Nutrition Facts

• Calories: 375 calories
• Protein: 32 grams
• Fat: 23 grams
• Fiber: 1.5 grams
• Carbohydrates: 22.5 grams

"Goat meat is one of the healthiest meats available and a delicious alternative to higher fat meats."
- American Goat Federation

3. Spiced Indian Fried Goat Kebabs

These Middle Eastern-inspired kebabs are full of flavor from aromatic spices like cumin, coriander, garlic, and paprika - plus yogurt for extra creaminess.

Perfect served as appetizers or scrumptious sandwiches stuffed into flatbreads or pitas.

Recipe Overview

• Prep time: 10-15 minutes
• Cooking time: 10-15 minutes
• Total time: 20-30 minutes
• Serves: 4-6 servings

Ingredients

• 1 lb boneless goat meat, cut into 1-inch cubes
• 1 medium onion, grated
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt, to taste
• 1/2 cup cilantro, chopped
• Vegetable oil for frying

For the Yogurt Sauce

• 1 cup plain Greek yogurt
• 1 clove of garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Juice of 1 lemon

Instructions

1. In a large bowl, mix the goat meat, grated onion, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, turmeric, chili powder, salt, and chopped cilantro.
2. Cover and refrigerate for at least 30 minutes.
3. Heat the oil in a large frying pan over medium-high heat.
4. When hot, add as many marinated goat pieces that will fit without overcrowding the pan - work in batches if necessary. Fry each side of each piece until browned on all sides and cooked through - about 5-7 minutes. Adjust heat as needed so that the goat doesn't burn or overcook.
5. For the Yogurt Sauce: In a small bowl, mix the yogurt, minced garlic, salt, cumin, chili powder, and lemon juice.
6. Serve the goat kebabs hot with the Yogurt Sauce for dipping on the side.

Recipe Notes:

1. To reduce the fat in this dish, you can use a leaner cut of goat meat or bake the kebabs instead of frying them.
2. If you're looking for a healthier alternative to frying, you can grill the kebabs on a barbecue or in a grill pan.
3. You can serve the kebabs with various sides, such as rice, naan bread, or a salad.

Nutrition Information (with 2 tablespoons of Yogurt Sauce)

• Calories: 380 calories
• Protein: 33 grams
• Fat: 28 grams
• Fiber: 1.6 grams
• Carbohydrates: 13 grams

4. Red Thai Curry with Ground Goat Meat

A flavorful Thai-style curry made with ground goat meat and red curry paste slowly simmered until perfectly combined and fragrant.

You top it off with coconut milk, lime juice, fish sauce, and plenty of fresh herbs for an unforgettable bowl of spicy awesomeness.

Recipe Overview

• Prep time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes
• Serves: 4-6 servings

Ingredients

• 1 lb ground goat meat
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 can of coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon red Thai curry paste
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt, to taste
• Fresh basil leaves for serving
• Steamed rice for serving

Instructions

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook until softened, about 3-5 minutes.
2. Add the ground goat meat and cook until browned, breaking the meat up with a wooden spoon, about 5-7 minutes.
3. Stir in the red bell pepper, coconut milk, chicken or vegetable broth, red Thai curry paste, brown sugar, soy sauce, fish sauce, coriander, turmeric, chili powder, and salt.
4. Bring the mixture to a boil, then reduce heat to low and simmer until the flavors have melded and the sauce has thickened, for about 20-25 minutes.
5. Serve over steamed rice and topped with fresh basil leaves.

Recipe Notes

1. To reduce the fat in this dish, use reduced-fat coconut milk or replace some coconut milk with chicken or vegetable broth.
2. If you prefer a milder curry, use less red Thai curry paste or substitute it with green.
3. Add more chili powder or fresh chili peppers to make this dish spicier.

Nutrition Information (with 1/2 cup of steamed rice)

• Calories: 350 calories
• Protein: 20 grams
• Fat: 25 grams
• Fiber: 2 grams
• Carbohydrates: 35 grams

Related Articles:

• Best Meat Cookbooks
• Best Pork Recipes
• Best Wild Game Recipes

FAQs

Ultimate Recipes With Goat Meat

Hopefully, these recipes will inspire you to experiment with goat - a delicious and nutritious protein source.

And if you want to learn more about goat meat, click here to see our in-depth guide to goat meat and nutrition.

---

References:

1. https://modernfarmer.com/2013/09/goat-left-behind/
2. https://www.pvamu.edu/cahs/wp-content/uploads/sites/27/goatmeat_approved.pdf