Blog & Recipes

Farmed goatmeat cuts explained

by The Gourmet Goat Lady
in Cooking tips
2 Sep 2014  |  9 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.

 
Comments (9)

hi,

I'm making a garden party for 30 people. I was thinking of doing a texas barbecue style smoke, maybe cooked sous vide first, but thought goat would be a good change from brisket. what cut would you suggest? shoulder?

30 Mar 2018, Leo Silverman

how much for a goat cut into curry pieces.i can pick up from toongabbie store.

20 Nov 2017, peter karan

Hi there!

I am looking for a good place to buy high quality goat meat but having a hard time. Any recommendation near Riverside, CA?

Also, what cut would you recommend? This is for a birthday fifer.

5 Apr 2017, Jennifer Cotto

Hi,

I have 4lbs of Goat bone in shoulder cuts. Do you have a curry crock pot

recipe?

13 Sep 2016, Joe DelGuidice

Hi Jo,

I would like to make a goat curry in the crockpot. What cut would you recommend? Do you any links or suggestions for a good recipe.

Thanks ,

Lyndell

30 Aug 2016, Lyndell

I just wondered what you think about goat summer sausage...? what would you mix with it?

16 Aug 2016, Grace Morton

Hi

What is the average weight of tenderloin

12 May 2016, Shannon strange

I bought a Boer wether 10 month old live weight 30kg dressed weight 14kg full of fat top condition.Went through all the usual butchering procedures hanging cutting up etc. A couple of weeks later we cooked a leg roast although cooking slowly for 4 hrs I found it to be tough and stringy, loin chops even worse, is this normal? or what have I done wrong? For health reasons I'd like to eat chevon all the time, but I don't think I could put up with its texture.

Thanks for your time

Peter

17 Apr 2016, peter evans

Hi Jo

Could you tell me what percentage /dress out weight you go on..would it be around 43%

I am in southern Tasmania and have been farming goats for over 20 years..from milking commercially and now boer cross and have a small dedicated client base...so interesting to hear your story

Regards. Sandy

18 Feb 2016, Sandy Masterton

 
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