Courtesy of Danielle Langloism, Wikipedia CCLCooking With Goat
Goat meat is described in a couple of different ways. Some say it’s a lot like lamb but less greasy. Others will describe it as lean beef mixed with venison or lamb. Regardless of how it tastes on your palette, it’s always worth eating.
The keys to cooking with goat are slow and low. Goat, whether cabrito or chevron, is lean meat. If cooked too high or too quickly, it’ll dry out and resemble shoe leather. Another problem is finding recipes. While goat’s milk cheese is used pretty widely, goat meat is still fairly uncommon in the US.
Just Pigs has a handy post that provides a good start in recipes. Oh, and you can always come to our recipe area here on ATG for more.
