Recipes for Goat Meat

Nutrition-wise, goat meat is a wonder. Per serving, it has a third fewer calories than beef, a quarter fewer than chicken and much less fat: up to two-thirds less than a similar portion of pork and lamb; less than half as much as chicken. See chart to the right. Plus, because goa
Goat Compared to Other Meat Sources *
 *American Goat Federation
Per 3 oz
cooked meat
 Calories
 Fat (g)
 Saturated
Fat (g)
 Protein (g)
 Iron (mg)
 Cholesterol (mg)
Goat
 122
 2.58
 0.79
 23
 3.3
 63.3
**Beef
 245
 16
 6.8
 23
 2.9
 73.1
Pork
 310
 24
 8.7
 21
 2.7
 73.1
Lamb
 235
 16
 7.3
 22
 1.4
 78.1
Chicken
 120
 3.5
 1.1
 21
 1.5
 76
ts are browsers, not grazers, they are easier on the land and thus, represent a more  sustainable source of protein.  Despite these benefits, goat meat has a bad rap in the US and many seem to equate it with the barnyard billy. The reality is far from that for humanely raised domestic goats like ours, who are allowed to forage on their natural diet of brush, forbs and weeds and who are processed at a young and tender age. We urge you to try a bit of goat in your diet and offer these delicious recipes to start you out on this culinary journey.

Hungarian Goat Stew
Lebanese Slow Roasted Goat Shoulder
Hungarian Goat Stew*
2 lbs goat meat, cubed
 1/2 tsp dried thyme
2 slices bacon, cooked & crumbles
 salt & pepper
2/3 cup balsamic vinegar
 2/3 cup red wine
2 Tbl olive oil
 2/3 cup vegetable broth
1/2 cup sliced carrots
 1/2 cup sliced mushrooms
1/2 cup chopped onions
 1 Tbl fresh chopped chives & 1/4 c yogurt
Mix together the goat, bacon and balsamic vinegar
in a zip lock bag. Refrigerate for 24 hours. About 3
hours before serving, preheat oven to 325 degrees.
Drain meat on paper towels. In heavy Dutch oven,
heat oil and add carrots and onion. Simmer for 2-3 minutes. Add thyme, salt, pepper, wine and
vegetable broth. When mixture comes to a simmer,
add goat meat cubes. Cover and bake for 2 hours.
Add mushroom slices and return to oven for another30 minutes. If mixture is too juicy, mix a Tbl of cornstarch with 1/4 cup water and stir in to thicken. Justbefore serving, garnish with chopped chives and a dollop of plain yougurt. Serve over mashed or boiled potatoes or rice.
goat goulash
*from Goat Rancher Magazine, pg. 24. January 2020

Slow Roasted Lebanese Goat Shoulder
1 goat shoulder (3-4 lbs)
   shoulder 
2 Tbl preserved lemon** or lemon zest
2 Tbl Baharat spice *
2 tsp salt
2 tsp garlic powder
Make a paste by mixing the spices with the lemon. Rub the shoulder then refrigerate for 24 hours. Place the goat on a wire rack above a roasting pan with a about a cup of water in the bottom. Roast the shoulder at 325F for about 4 hours until the meat is fork tender.

* Baharat spice: Combine 2 tsp allspice, 2 tsp cumin, 1 tsp pepper, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamon, pinch cloves.
** Preserved lemon: Slice up the lemon and pack in salt. After 24 hours, enough juice should be released to cover the slices, but if not, add more juice. Allow to cure for 3-4 weeks in a warm place before using.
lemon