Blog & Recipes

Farmed goatmeat cuts explained

by The Gourmet Goat Lady
in Cooking tips
2 Sep 2014  |  7 Comments
 

Farmed goatmeat 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.

These are the main goatmeat cuts and a guide for how each cut should be cooked. For more information see our post about the new MLA app.

1. Neck

Main cuts: Neck chops, Neck rosette, Neck fillet roast
Best cooking methods: Slow cooking methods as braising, stewing and roasting

2. Shoulder

Main cuts: Bone-in shoulder, Easy carve shoulder, Forequarter rack, Forequarter chop
Best cooking methods: Slow cooking methods as braising, stewing and roasting

3. Rib

Main cuts: Rack, Cultets
Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying

4. Loin

Main cuts: Loin chops, Eye of loin, Tenderloin
Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying

5. Leg

Main cuts: Leg bone-in, Easy carve leg, Leg (boned), Mini roast, Leg steak
Best cooking methods: Searing and roasting and for Leg steaks, grilling, barbecuing and pan-frying

6. Hindshank

Main cuts: Shank, Drumstick
Best cooking methods: Slow cooking methods as braising, stewing and roasting

7. Flank

Main cuts: Goat ribs
Best cooking methods: Grilling and roasting

8. Breast

Main cuts: Goat ribs
Best cooking methods: Grilling and roasting

9. Foreshank

Main cuts: Shank, Drumstick
Best cooking methods: Slow cooking methods as braising, stewing and roasting

 

Author: The Gourmet Goat Lady

The Gourmet Goat Lady
Email: contact@thegourmetgoatlady.com.au

My name is Jo Stewart, although I'm more commonly known as 'The Gourmet Goat Lady' by our customers. My husband and I own and run the 'Buena Vista' farm where we breed goats and Hereford beef. Our goal is to help turn farmed goatmeat into a healthy staple food for all Australian families.

 
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