Goat

Farmed goat meat is easy to cook and is tender, juicy and mild in flavor. Depending on the cut, similar to quality lamb and beef, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising and stewing.

The key to cooking goat successfully is matching the right cut to the right method. Tender cuts from the loin and rack are ideal for quick, high-heat cooking like grilling and pan-frying. Tougher cuts from the shoulder, neck, and shanks benefit from slow, moist cooking methods like braising and stewing that break down connective tissue.

Goat meat is gaining popularity across the United States and is prized in many cuisines including Mexican, Mediterranean, African, and Middle Eastern cooking traditions. Its mild flavor and lean protein make it an excellent choice for health-conscious diners.