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    Goat Meat Recipes


    How to Cook Chevon;

    When you purchase chevon from us there are a number of different cuts available, but these are usually very similar to what you will be used to seeing from other meats, such as lamb. One of the most popular options is for diced meat, which can be on or off the bone. This is one of the easiest options to cook.

    One of the problems that can occur with chevon is that, due to the low fat content, the meat can dry out if it is exposed to a high, dry cooking temperature. For the reasons mentioned one of the best ways to cook chevon is either in a slow cooker or to cook it with moisture; slow, low temperature cooking in moisture gives some of the best results and provides meat that is rich, full of flavour and remains tender and juicy.

    Sometimes getting the right results from your chevon just means getting the right cuts.

    For Roasting – if you want to roast your chevon go for tender cuts; a leg, loin, roast or breast will generally roast the best and provide some of the best possible results for your needs. A roasting bag can help to trap in the moisture and help give the right results from your roast too.



    1 pound boneless goat loin, cut into 1/2" cubes
    1 cup plain low fat yogurt
    2 Tbs orange juice
    1 Tbs ground coriander
    1/4 tsp ground ginger
    1/2 tsp turmeric
    1/2 tsp ground cumin
    1/2 tsp salt

    In a medium bowl, stir together yogurt, orange juice and all seasonings. Blend well. Add the goat meat cubes to the bowl, stir to coat with the marinade, cover and refrigerate for 4 - 24 hours.
    Remove the meat from the marinade, pat lightly with paper towels to dry. Place meat evenly on the skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes until nicely brown.


    For additional caribbean recipe ideas, see   http://www.tastethecaribbean.org

    goat curry


    2kg lean goat meat (shoulder)
    Oil for frying
    1 sliced onion
    3 teaspns cummin seeds
    1/2 teaspns fenugreek seeds
    3cm piece cinnamon
    8 whole cloves
    1 tablspn crushed green ginger
    4 cloves garlic [crushed]
    3 desrtspns curry powder
    1 tablspn paprika
    1/2 teaspn chilli powder
    500gms tomatoes
    1 teaspn cardamon

    Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and poppodums.

    Goat Rissoles


    500gms goat meat, minced
    125gms bacon, minced
    1 onion, finely chopped
    1 teaspn ground cloves
    1 teaspn ground coriander
    1 teaspn ground nutmeg
    2 tblspns soy or Worcester sauce
    salt and pepper to taste
    1 beaten egg
    a little flour or breadcrumbs

    Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.

    Goat Herbed Okra


    1 1/2 lb fresh okra, cleaned, uncut
    2 lb tomatoes, rough dice
    1/2 lb chevon, breast cut, cubed
    3 tbsp extra virgin olive oil
    2 tbsp garlic, fine chop
    1/4 cup lemon juice, fresh
    1/4 cup water
    2 tsp sea salt
    1 tsp freshly ground pepper
    Jalapeno relish (optional)

    This stew was such a breeze to make. Cut the meat in bite size cubes, sprinkle with salt and pepper and set aside. To prepare the okra, wash the pods, drain them, remove the cap at an angle as in the picture above as to not puncture the capsule (to avoid the slimey-ness) and set aside. Finely chop the garlic cloves, and roughly chop the tomatoes.

    In a large heavy pot, over medium heat, drizzle the olive oil and saute the chevon for 3 minutes, add okra and saute for 3 minutes while stiring occasionally. Add tomatoes, water, half of the cilantro, salt and pepper. Stir together and cover pot. Reduce heat to simmer for 30 minutes. Adjust seasoning, add lemon juice and serve hot. Rice makes a good side.

    Braised Goat


    500gms capretto, cut into small pieces
    25gms butter
    1 large onion
    250gms mushrooms
    25gms flour
    500mls stock or water
    4 rashers bacon
    1 teaspn peppercorns
    1 teaspn Allspice powder

    Fry the meat in butter until slightly brown. Remove from pan. Dice bacon rashers and fry with the sliced onion and mushrooms, adding a little more butter if necessary.Add the flour and cook until brown. Add stock or water and bring to the boil stirring constantly.Place the meat in a casserole dish and add the sauce. Put the peppercorns and Allspice into a muslin bag and place in casserole. Cook slowly in a pre-heated oven at 160C for 2 hours. Remove spice bag and serve.
    Optional: A glass of red wine can be added to the stock before cooking if desired.

    Roast Kid


    Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil or in a roasting bag, and put in an oven on a medium heat [165C].

    Cook for 30 minutes per 500gms of meat, plus 30 minutes. Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf.

    Place them in a pan with 750mls of stock or water and simmer for 20 minutes.

    Heat 25gms butter in a pan, add 25gms and stir until brown.

    Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.