It seems like people are all about goat milk these days: goat milk soap, goat milk lotion and plain ol’ goat milk. Oh, and of course goat cheese (love chèvre!). But what about goat meat? There are so many people who have yet to try goat meat and so I wanted to tell you a little about this type of meat as well as why we should be eating it.
Goat meat is a healthy, tasty and sustainable source of meat. We should be eating goat… especially if we’re enjoying foods like goat cheese and goat milk. Why? Because in the U.S., goat meat is a “byproduct” of goat dairy. From what I’ve read, goat farmers in the U.S. have a hard time figuring out what to do with male goat kids (since they obviously don’t produce milk) and sometimes, it’s easier for farmers to kill them young vs raising them for little to no profit (or even a loss).
If you eat meat or goat dairy, then not only is eating goat the sustainable thing to do… it also happens to be delicious.
So what does goat taste like? This is a question that I get asked often… but have a tough time answering (would love to hear your thoughts in the comments). It tastes like lamb and also like beef. It’s mild in flavor, a little sweet. I’ll tell you what it’s not: gamey or tough. It’s unique and it’s delicious when prepared properly.
Speaking of preparation, there are two ways to cook goat; braising low and slow or by quick cooking. The method of cooking depends on the cut of goat. Most goat meat requires slow cooking because it has a lot of connective tissue that has to be broken down. BUT there are a few cuts of goat, like tenderloin, loin chops or rib chops that require little cooking time. These are the perfect cuts for broiling, grilling or searing over the stove-top in a cast iron skillet.
When I first started cooking goat for myself, I made the mistake of using rib and loin chops in goat curry. The flavor was good, but the meat a little tough. After learning more about goat meat from my parents (who grew up in India and ate goat weekly), I learned how to properly cook goat. They’re the ones who taught me how to make this traditional Indian goat curry.
Try to get some goat chops from your local farmer so that you can make these broiled goat chops. You can season them with whatever you’d like – below is a homemade seasoning that I use. Just broil them for ten minutes and you’ll end up with perfect medium-rare goat chops. If you can’t get your hands on goat meat, I actually have a very similar recipe for broiled lamb chops.
- Add the chops to a bowl with the rest of the ingredients and mix well. Marinate overnight if possible.
- Allow the chops to come to room temperature before broiling.
- Place a small wire rack on top of a foil-lined pan, then place the chops on top.
- Turn on the broiler.
- Broil the chops 4-5 inches from the heat source for ten minutes.
- The goat should register 145°F using a meat thermometer and will be medium-rare.
- Remove from oven and allow to rest for 5 minutes before eating.