To promote this, we have discovered some great recipes and frequently offer tastings to the public. I, Bobbie, often give cooking classes at our events or nearby venues. I have also been known to cook a goat or lamb dish for lunch at Tupelo’s Bakery & Cafe.
We’ve posted some of our favorites here. If you have a favorite you would like to share, post it below along with some history, and we’ll try it.
Goat meat is 50-60% lower in fat than similarly prepared beef, but has similar protein content. The US Department of Agriculture also has reported that saturated fat in cooked goat meat is 40% less than that of chicken, even with the skin removed. Grill ground goat with your favorite seasonings. Goat is best cooked to medium or medium well using a small amount of olive oil and butter on a flat grill or heavy skillet. Here’s my favorite, easy recipe.
Easy seasoning favorites include: garlic, oregano, basil, mint, thyme, rosemary, cumin, sumac (a popular Middle East flavoring). Lemon pepper and seasoned salt are also used. Easy sauces or toppings include: Italian salad dressing, sweet and sour oriental sauces, sautéed onions, feta with Greek seasonings and, of course, barbecue sauce.
- 1 pound of Ground Goat
- 1/8 cup Worcestershire sauce
- 1 teaspoon of Sumac (or any favorite if Sumac is not available)
- Garlic Salt
Form into one-third pound patties Grill with olive oil and butter (I used an iron skillet) Topped with sautéed onion and served on a bun with lettuce and tomato on the side.
Here is one from Audrey at Pan-Handlers Kitchen Supply. Audrey says it’s “Primo!”
Place thawed necks (up to 2 pounds) into the pressure cooker. Add 2 cups of liquid (stock, broth, or water) to the pot. Put cover on. Cook over high heat to bring pressure up to high and cook for 20 minutes. Allow pressure to dissipate off heat. Open cooker and remove meat to cool while making sauce.
Over medium heat, add 2 – 4 Tablespoons (to taste) of curry powder to liquid. Stir. Then add up to 4 cups of bite-sized (up to 1 inch) vegetables (cauliflower, peas, carrots, potatoes). Replace cover and bring to pressure over high heat. Maintain pressure for 10 minutes. Turn off heat and allow pressure to fall.
Using a fork, remove meat from the bone, discarding fat. Add meat back to sauce and veggies. Add salt and pepper to taste.
Serve over rice or with naan bread. A perfectly balanced meal!
Pomodori e Vinois a is group of fine cooks who are blogging their experiences with Marcella Hazan’s recipes. There are lots of wonderful lamb recipes on their website and we supplied the lamb shoulder for this recipe.
One of our customers, Tom Benham, wrote to us saying, “We had good success with the delicious goat leg you sold us. Even after two days in the fridge, it was still very fresh.” Tom sent us the link to the Washington Post recipe he used. We’ve also provided you with the recipe and Tom’s Cook’s Notes.
This Greek-style marinade can be applied to any meat, but is particularly good on lamb.
We use this recipe for Fatoush from Helmut Julinot’s International Cooking Collection a lot. The cook says, “I encountered this delightful Middle Eastern salad at the breakfast buffet of the Dead Sea Marriott in Jordan, maybe twenty minutes from where John baptized Jesus. The spice called Sumak (sumach) is available here in North America.”