Sometimes the words “chevon” (older goat meat), “cabrito” (younger goat meat) or “capretto” are used to denote that the meat is goat’s. You can also ask your local butcher to source some goat meat if you’d like to try it.
Cheeks: Stew. Chops: Marinate and roast. Cubed or minced meat: Stew on or off the bone. Goat leg: Marinate and roast. Leg steaks: Marinate and roast. Shoulder: Marinate and roast.
Goat meat loses moisture very quickly due to its low fat content. The best way to cook goat meat is to cook it slowly, preferably in a slow cooker, at a low temperature, and with plenty of moisture. Moreover, goat meat should never be served rare; it must be thoroughly and well cooked in order for it to be appealing. Flavorful additions tend to make goat meat delicious. Goat meat is ideal for eating with Middle Eastern, Mexican and Indian dishes that use a slow cooking method. The meat gets infused with spices as it becomes tender.
Any type of goat can be stewed. If you can’t find pre-cubed goat meat, consider stewing a goat leg or goat steaks instead. You can stew a goat leg without cubing it. You need two pounds of goat meat, not including the weight of the bone.
There’s no need to cook the meat through. Simply brown it on both sides and cook no longer than one to two minutes. Otherwise, the meat will come out tough. You can transfer the stew to a slow cooker at this point if you’d prefer not to cook it on the stove.
For curried goat meat: substitute a cup of coconut milk for a cup of stock. Add 3 tablespoons curry powder. For spicy goat meat: add 1/2 Scotch Bonnet pepper, seeded and chopped, or 1/2 teaspoon cayenne pepper.
