The Ultimate Goat Cuts Guide: How To Choose And Cook Your Cuts

25th June 2018

Tender, delicate, mild and sweet, kid goat meat is not only versatile, but super sustainable too. Nutritionally, kid goat is lower in sat-fat and just as high in protein compared to beef, pork, lamb and chicken, making it a healthy, and tasty, source of red meat. Goat meat lends itself best to slow-cooking, but there are some cuts that will work well in a quick midweek meal too. We cover your questions, from which goat cut works best for which occasion, how to cook goat meat in the oven and our favourite cuts for the BBQ.

goat cuts

Our ultimate guide to goat cuts

1. Leg

Kid goat leg

Best for: slow-cooking

Cut from the thigh, the leg joint can be cooked bone-in or de-boned and stuffed.  

How to cook goat leg

The leg is a great example of how to cook goat meat in the oven. Roasted low and slow, it has beautiful flavour thanks to being on the bone. This aromatic kid goat shawarma recipe recommends cooking the leg in a low oven for four hours for melt-in-your-mouth delicious meat. Shredded and served with warm flatbreads, garlic yoghurt, herbs and pickles, it’s a Middle-Eastern feast to feed the whole family.

How much to get: 1 leg will serve 4 to 6 people

2. Loin

Taken from the top of the back, the loin is a prized cut due to its super-tender meat. It’s great roasted, but as it doesn’t have a layer of protective fat, take care not to overcook it. The loin comes in different cuts:

Loin chops

kid chops

Kid goat Barnsley chops: part of the loin

Best for: grilling, frying or on the barbecue

Loin chops are chunky and boneless. Barnsley chops (pictured) are two loin chops in one or a double-sided chop cut across the whole loin with the bone in.

How to cook Barnsley chops

The Barnsley chop (thought to have originated in a hotel in Barnsley) needs slightly longer cooking than a regular chop, so try roasting it in the oven with a bottom layer of onions, celery and carrot for 10 to 15 minutes before finishing it off on the barbecue for delicious, smoky flavour. Or try marinating them overnight in a rich and tangy combo of pomegranate molasses and sumac – the flavours match perfectly – before slow-roasting in the oven. When cooking regular loin chops, we recommend pan-frying until browned all over, then finishing in the oven or on the barbecue.

How much to get: 1 chop per person

Rolled loin (or saddle)

Best for: makes for a great mini roast

How to cook rolled loin

The rolled loin can be simply roasted as it comes or unrolled and stuffed, then re-tied. Try a Middle-Eastern stuffing, rich with chopped apricots, pistachios, cumin and cinnamon and serve with couscous and wilted greens. We recommend browning the loin all over in a hot frying pan, covering with a couple of inches of stock or white wine, then cooking slowly in a low oven, covered with baking parchment and foil to ensure tender, succulent meat.

How much to get: 1 rolled loin will feed 2 people comfortably

3. Rack

Kid goat rack

Best for: quick roasting or grilling

Taken from the goat rib, the rack is a great all-rounder. It can be cooked whole or portioned into cutlets, and is perfect for quick-cooking.

How to cook rack of kid goat

Rack of kid is the perfect dinner party dish, but also makes for an impressive midweek meal. French-trimmed cutlets that are left whole are fantastic when crusted with herbs. But even better left bare to let its flavour speak for itself. Try this lemon and rosemary kid goat rack recipe with creamy cannellini beans, for a surprisingly quick but luxurious supper.

How much to get: 1 rack will serve 2 people 

Diced kid goat: a mixture of neck, breast, shoulder and leg meat

Diced kid goat

Best for: Braising, slow-cooking and skewered on the BBQ

Diced kid goat is usually a combination of neck, breast, shoulder and leg meat, selected specifically to create a mixture of flavour and texture and some fat from the breast.

How to cook diced goat

Long, slow-cooking will ensure your bite-sized chunks of kid goat meat are wonderfully tender, like in this turmeric and coconut curry recipeAlternatively, marinate in one of these punchy marinades, thread onto skewers and throw them on the BBQ.   

How much to get: 500g for 4 people

4. Shoulder

Best for: slow-cooking

How to cook goat shoulder

Similar to the leg, a whole kid goat shoulder is delicious when it’s slow-roasted. Swap it into this goat and broad bean pilaf recipe. The shoulder is great when  chopped into pieces to use as a filling for dumplings or buns.

How much to get: a 1.5-2kg bone-in shoulder will serve 4 people

5. Neck

Best for: braising and slow-cooking

Due to it’s high fat and bone content, this cut is at its best when cooked nice and slow, as the marrow is released and fat renders into the meat.

How to cook goat neck

Cook whole in plenty of spices, then leave to cool before pulling it apart and stuffing into tacos, 

How much to get: a 800g-1kg kid goat neck will serve 4 people

6. Shank

Best for: slow-cooking

Insert where/what shank is

How to cook goat shank

Marinade your shanks in olive oil, plenty of fresh herbs, chilli flakes and garlic. Sear on all sides in a hot pan until brown, then cover with plenty of white wine and cook in a low oven for around 2 hours, or until falling off the bone. Enjoy with buttery mash, rice or tossed through pasta. 

How much to get: 1 shank per person

7. Breast

Best for: slow-cooking

The breast has great flavour due to a generous layer of fat running through it, which when cooked low and slow keeps the meat wonderfully moist as it renders down.

How to cook goat breast

Roast on top of a bed of potatoes and onions with plenty of woody herbs for a delicious one-pot supper.

How much to get: 800g kid goat breast will serve 4 people.

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