Q&A for How to Cook Goat Meat

Cook goat just like lamb. However, please ask your butcher to provide you with young goat meat (called a kid). Casserole/curry sized pieces with bone are best. Marinate the meat in your preferred spicing (preferably overnight). Always bring your meat up to room temp before cooking it slow and steady. Oven temps about 160 - 180 degrees C electric (take it down about 10 degrees C for gas). Cooking a shoulder, bone-in, in the oven is nice, but cook it slow and cover with aluminium foil or oven bag during this time. Note: goat has less fat than lamb, so keep it moist!

Lots: Middle East, South Asia, South America, Caribbean, and the Balkans are heavy consumers of goat meat. Goat is often eaten in farming communities of any culture.

Yes, you can.

Yes, you can.

You need to cook any kind of barbecue in the same way. Cut the goat meat into pieces and marinate it in your favorite sauce. Add them to your barbecue when they have been properly marinated.

Goat meat tastes similar to beef, but milder. Some people compare it to lamb. Meat from older goats will have a stronger flavor, however.

Cut the meat into thin slices, then marinate it for 30 minutes. Stir fry it in a hot wok or skillet with cooking oil for 2 to 3 minutes.

I would use the roasted method. You could also grill the steaks.

To simmer goat meat you need to add little amount of water and salt to the meat, cover with a lid, and cook it on a very low temperature for 30 - 40 minutes; it will be cooked and ready to serve with sauces.

Yes, goat meat is perfectly okay to eat. In fact, it's healthier than chicken, beef, and pork because it's lower in fat and cholesterol while still having plenty of protein.

Yes, you can follow the recipes for other types of meat, or cook it as you please.

Baked at 325° F (162° C), a goat leg will take 20 to 30 minutes per pound (0.45 kg). A goat shank will take 45 minutes per pound (0.45 kg).

The roasting pan should be placed within the oven directly on the rack.

Yes. I recommend slow boiling them for four hours; season them after two hours with salt and pepper before boiling them for the last two hours. Then, take them out and roast them in a foil packet to keep them moist.

I wouldn't suggest it as they will result in different levels of tenderness, even using similar cooking methods, so I would do some research on cooking goat meat specifically.

Goat meat is unpopular in some areas. In others, it is sold as "mutton", even though that normally refers to the meat of an adult sheep. In many areas, halal and Indian butchers are likelier to carry it than others - Hanif's Muslim Butchery in Germiston say they carry goat, for instance.

Cook on low for 5 hours (stew). You can cook it with peppers, onion, garlic, soy, tomato paste, lime juice, tinned tomatoes and a beef stock cube.

It depends on the meat you buy, If it's tender, it takes 15 minutes. If it's not, then it might take a little longer time. Taste a bit of it, chew it well to confirm that it's cooked.

It is a challenge to get rid of the smell completely, especially male goat. Try rinsing as often as possible with warm water, not hot water. Then leave in salted water for as long as you want. The bonus of using salt water is that you can also disinfect the goat meat.

It takes about 30-40 minutes of cooking on a medium to high temperature. Add some water to ensure thorough cooking. When the water has almost dried, then add oil or any fat you like and fry it on high flame for a few minutes.