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GOATS-WILD GOATS
Benefits of
Goat's |Reproducttion
| Wild Goats |Breeds in U.S.
Health
Benefits of Goatmeat
Taste & Calories
|Preparation|Cooking Goat | Why
Eat Goat ?
Goatmeat
recipes.
Kid
Goatmeat Stew |BBQ Goat 1
| Southwest Goat Leg
Shoulder
Roast |Jalapeno
Goat Chops |Goat
Hawaiian Kebobs
Goat
Vermicelli |
Goat & Vegetable Cassarole | Curried Goat
Stirfry
Goat with Green Onions | Goat Chili
Meat | Goat Italian
Style |BBQ'd Goat2
The
goat is one of the smallest domesticated
ruminants which has served mankind earlier and longer than cattle and
sheep.
It is managed for the production of milk, meat and wool, particularly
in arid, semitropical or mountainous countries. In temperate zones,
goats are kept often rather as supplementary animals by small holders,
while commercially cows or buffaloes are kept for milk, cheese and
meat, and sheep for wool and meat production.
Nonetheless, there are more than 460 million goats worldwide presently
producing more than 4.5 million tons of milk and 1.2 million tons of
meat besides mohair, cashmere, leather and dung; and more people
consume milk and milk products from goats worldwide than from any other
animal. Cheese production, e.g., from goat milk even in France, Greece,
Norway and Italy is of economic importance.
Goat herds, on the other hand low producing though, are an expression
of capital assets and wealth in Africa and Asia where they are found in
large numbers. In the United States, there are between 2 and 4 million
head; with Texas leading in Angora, meat and bush goats; and California
leading in dairy goats.
Goats can survive on bushes, trees, desert scrub and aromatic herbs
when sheep and cattle would starve to death. Goat herders often have
neglected a rational numerical balance between goat numbers and sparse
vegetation. Over-grazing has destroyed many tree and woodland areas
which was blamed then on goats rather than man, and this has caused
widespread ecological and political concerns, erosion, desertification
and even ban on freely grazing goats in some areas. On the other hand,
goats are valued by cattle and sheepmen in the fight against brush
encroachment on millions of acres of open rangeland.
Swiss goat breeds are the world's leaders in milk production. Indian
and Nubian derived goat breeds are dual-purpose meat and milk
producers. Spanish and South African goats are best known for meat
producing ability. The Turkish Angora, Asian Cashmere and the Russian
Don goats are kept for mohair and cashmere wool production. In
addition, there are Pygmy goats from Western Africa of increasing
interest as laboratory and pet animals.
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Goat
milk casein and goat milk fat are more easily digested than
from cow milk. Goat milk is valued for the elderly, sick, babies,
children with cow milk allergies, patients with ulcers, and even
preferred for raising orphan foals or puppies.
Fat globules in goat milk are smaller than in cow milk and remain
dispersed longer. Goat milk is higher in vitamin A, niacin, choline and
inositol than cow milk, but it is lower in vitamin B6, B12, C and
carotenoids. The shorter chain fatty acids (C6, C8, C10, C12) are
characteristically higher in goat milk than in cow milk. Otherwise milk
gross composition from goats or cows is similar except for differences
due to breeds, climate, stage of lactation and feeds.
Breeds of goats vary from as little as 20 lb mature female bodyweight
and 18 inches female withers for dwarf goats for meat production up to
250 lb and 42 inches withers height for Indian Jamnapari, Swiss Saanen,
Alpine and AngloNubian for milk production. Some Jamnapari males may be
as tall as 50 inches at withers. Angora goats weigh between 70 to 110
lb for mature females and are approximately 25 inches tall.
Birthweights of female singles are between 3 and 9 lb; twins being
often a pound lighter and males 1/2 lb heavier. Twinning is normal in
goats with a high percentage of triplets thus giving several breeds an
average annual litter size above 2 per doe and more than
200reproduction rate. Females are called doe, young are kids, males are
bucks; one speaks of buck and doe kids, and doelings, and of wethers or
castrates.
Differentiation
Morphologically, goats
may have horns of the scimitar or corkscrew types, but many are
dehorned in early age with a heated iron, caustic or later on with a
rubber band or surgical saw. Goats may also be hornless genetically.
They can be short haired, long haired, have curled hair, are silky or
coarse wooled. They may have wattles on the neck and beards. Some
breeds, particularly the European, have straight noses, others have
convex noses, e.g., the Jamnapari and Nubian breeds or slightly dished
noses (Swiss). Swiss and other European breeds have erect ears, while
pendulous, drooping, large ears characterize Indian and Nubian goats.
The American LaMancha breed has no external ear. A ''gopher'' ear
rudiment in LaMancha is less than 1 inch long with little or no
cartilage; an ''elf'' ear is less than 2 inches long, but bucks can be
registered only with gopher ears. The responsible gene for rudimentary
ears is dominant, thus sires with gopher ears will always have gopher
or elf-eared offspring, no matter what the genotype of the dam is to
which he was mated.
Goats come in almost any color, solid black, white, red, brown,
spotted, two and three colored, blended shades, distinct facial
stripes, black and white saddles, depending on breeds.
Teeth in goats are a good guide to age. Six lower incisors are found at
birth and a set of 20 ''milk teeth'' are complete at 4 weeks of age
consisting of the eight incisors in the front of the lower jaw, and 12
molars, three on each side in each jaw. Instead of incisors in the
upper jaw there is a hard dental pad against which the lower incisors
bite and cut. Some goats have an undesirable inherited recessive
condition of ''parrot'' (overshot upper jaw) or ''carp'' mouth
(undershot upper jaw) which does not interfere with barn feeding
conditions but handicaps the goat severely in pasturing and browsing,
because the lower incisor teeth cannot cut correctly against the upper
dental pad. With progressing age, the permanent teeth wear down from
the rectangular cross sectional shape and cores to the round stem which
is a further distinguishing mark of age. Furthermore, there are
pregnancy rings marking horns and telling age.
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The digestive tract of
the goat after nursing has the typical four stomach compartments of
ruminants consisting of the rumen (paunch) (4-6 gallon), the reticulum
(honeycomb) (1-2 liters), the omasum (maniply) (1 liter), and the
abomasum (true stomach) (3.5 liters). The intestinal canal is about 100
feet long (11 liters), or 25 times the length of a goat. The total
blood volume of the goat approximates 1/12-1/13 of bodyweight; it takes
about 14 seconds for goat blood to complete one circulation.
Among diseases, goats are not too different from cattle and sheep in
the same regions. Goats tend to have more internal parasites than dairy
cows, especially in confined management. They tend to have less
tuberculosis, milk fever, post partum ketosis and brucellosis than
dairy cows and their milk tends to be of lower bacteria counts than cow
milk. They have more prepartum pregnancy toxemia than dairy cows, and
are known to have laminitis, infectious arthritis, Johne's disease,
listeriosis, pneumonia, coccidiosis, scours, scabies, pediculosis,
liver fluke disease and mastitis.
Reproduction
The skin of the goat has
sebaceous and sweat glands besides growing the hair cover, horns,
hooves and the two compartmented mammary gland (udder). Before the
first pregnancy, the udder is underdeveloped, but with sustained
repeated gentle massaging, a small, normal milk producing gland can be
stimulated in virgin does and even in goat bucks. In contrast to sheep,
the teats of goat's udders are conveniently long and large for hand
milking.
Tails, scent and horns distinguish goats easily from sheep and cattle.
The goat tail is short, bare underneath and usually carried upright.
Major scent glands are located around the horn base. They function in
stimulating estrus in male and female goats, improving conception. The
goat odor is, however, a detriment to goat keeping and milk consumption
if not properly controlled. Many goat breeds are seasonal breeders,
being influenced by the length of daylight. Artificial insemination is
commercially practiced in regions where numbers of females make it
economical. Goats are in puberty at 1/2 year of age and can be bred if
of sufficient size. Does come into estrus in 21 day cycles normally,
lasting approximately 1 to 2 days.
In temperate zones, goats breed normally from August through February.
Nearer the equator, goats come into estrus throughout the year. Thus
more than one litter per year is possible, considering the length of
pregnancy of 150 days. Five days after ovulation one or several corpus
luteum form to protect the conceptus from abortion. The goat pregnancy
is corpus luteum dependant in contrast to cattle. If no conception
occurred, the corpus luteum disappears and new ovulation takes place. A
buck ejaculates normally 3/4 - 1 1/2 ml of semen with 2-3 billion
spermatozoa each. The life of an ovum after ovulation is about 8-10
hours. As the ovum travels down the goat's oviduct, it is fertilized by
semen which traveled up through the uterus. The fertilized embryo
becomes firmly attached to the uterine walls and surrounds itself with
a nourishing placenta starting at 52 days after conception. Semen of
goat bucks freezes as well as that of bulls and may be stored for years
in 1 ml ampules or 1/2 ml straws in liquid nitrogen tanks for
artificial insemination use.
Origin Wild goats or escaped feral goats are found in many countries
and islands and can be harmful to the vegetation if numbers are left
uncontrolled.
Truly wild goats are found
on Creta, other Greek islands, in Turkey, Iran, Turkmenia, Pakistan; in
the Alps, Siberia, Sudan, Caucasus; the Pyrenees, the Himalayan,
Central Asian, Russian and Tibetan mountain ranges, and prefer rocky,
precipitous mountains and cliffs. Goats can not be herded as well with
dogs as sheep; instead they tend to disperse or face strangers and dogs
headon. Relatives of true goats are the Rocky Mountain goat, the
chamois of the Alps and Carpathian, and the muskox.
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Goats belong,
scientifically, to the Bovidae family within the suborder of ruminants
(chevrotain, deer, elk, caribou, moose, giraffe, okapi, antelope), who
besides the other suborders of camels, swine and hippopotamuses make up
the order of eventoed hoofed animals called artiodactyla. They have
evolved 20 million years ago in the Miocene Age, much later than
horses, donkeys, zebras, tapirs, rhinoceroses, who make up the order of
uneventoed hoofed animals; and the hyrax, elephants, manatees who make
up the ancient near-hoofed animals. All these are herbivorous mammals,
i.e., they live from plants and nurse their young with milk from an
external gland after the young is born, having been carried in
pregnancy to term relatively long in an internal uterus with a complex,
nourishing placenta.
Goats and sheep make up a tribe within the Bovidae family called
Caprini that include six goat, six sheep and five related species.
Goats have a 2n chromosome set number of 60 while domestic sheep have a
2n set of 54; yet living hybrids of the two genera have been reported.
The six species of goats can be distinguished by their horn shapes:
1. Capra aegagrus, the wild (or bezoar) goat of Near East Asia has
scimitar-shaped horns with a sharp anterior keel and a few knobs in-
terrupting it.
2. Capra ibex, the ibex of the Alps, Siberia and Nubia has scimitar
shaped horns with a flatter front and many transverse ridges.
3. Capra falconeri, the markhor of Central Asia has sharpkeeled horns
that are twisted into open or tight spirals.
4. Capra pyrenaica, the Spanish goat has outward-upward curving horns
with a sharp posterior keel.
5. Capra cylindricornis, the Dagestan tur of the Caucasus mountains has
round outward-back inward curving horns.
6. Capra hircus, the domestic goat evolved principally from capra
aegagrus, except for Angora, Cashmere goats, and Damascus types who
descended from capra falconeri.
Breeds
Domestic goat breeds are many. Swiss breeds are distinguished in milk
producing ability and have influenced significantly milk production
from goats around the world, especially in Europe, North America,
Australia and New Zealand. A few breeds kept mostly for meat are the
South African boer goat, the Indian beetal, black Bengal, the Latin
American criollo, the US ''Spanish'' goats and most of the small or
nondescript goats. Fiber producing goat breeds are the Angora in
Turkey, USA, South Africa; the Cashmere in Afghanistan, Iran, Australia
and China; and Don breed in Russia.
The major breeds
of US goats are:
Saanen originate from
Switzerland (Saanen Valley), are totally white, with or without horns.
The white color is dominant over other colors. They are mostly short
haired. The ''Appenzell'' is a similar breed, but partially related to
the Toggenburg is from Northern Switzerland, longhaired, white and
hornless. Saanen have been exported around the world as leading milk
producers. An Australian Saanen doe holds the world record milk
production of 7,714 lbs in 365 days. Saanen have been bred in
Switzerland for odorfree milk long ago.
Toggenburg, brown with white facial, ear and leg stripes, another
straight nosed, horned or hornless, mostly shorthaired, erect eared
goat, as all Swiss are, has been very popular in the USA, comes from
N.E. Switzerland, but is 4 inches shorter in height and 18 lb lighter
in average than the Saanen. They have been bred pure for over 300
years, longer than many of our other domestic breeds of livestock. They
are reliable milk producers summer and winter, in temperate and
tropical zones. Mrs. Carl Sandburg, wife of the famous US poet had
several world record Toggenburg does on official USDA tests.
To Top of Page
Alpine (including
French, Rock and British), another Swiss breed (French Switzerland),
horned or hornless, shorthaired, as tall and strong as the Saanen, with
usually faded shades of white into black, with white facial stripes on
black. They are second in milk production to Saanen and Toggenburg.
LaMancha is a new, young breed developed in California from Spanish
Murciana origin and Swiss and Nubian crossings. They are known for
excellent adaptability and good winter production. They are also
producing fleshier kids than the Swiss, but are not milking as much.
They have straight noses, short hair, hornless or horns, and no
external ear due to a dominant gene. They are more the size of
Toggenburg. Their milk fat content is higher than that of the Swiss
breeds.
(Anglo)-Nubian is a breed developed in England from native goats and
crossed with Indian and Nubian which have heavy arched ''Roman'' noses
and long, drooping, pendulous ears, spiral horns and are shorthaired.
They are leggy and as tall as Saanen, but produce less milk, though
higher milk fat levels and are more fleshy. They are less tolerant of
cold but do well in hot climates. They ''talk'' a lot, and are in
numbers the most popular breed in USA and Canada. They have a tendency
for triplets and quadruplets. They are horned or hornless and have many
colors that may be ''Appaloosa''-like spotted.
Oberhasli, a western Swiss breed, usually solid red or black, horned or
hornless, erect ears, not as tall as Saanen, very well adapted for high
altitude mountain grazing and long hours of marching; popular in
Switzerland, but milk production is variable. They are also called
Swiss Alpine, Chamoisie or Brienz.
Angora originated in the Near East. The long upper coat (mohair) is the
valuable product in the Angora in contrast to the Cashmere, where the
fine underwool is the valuable product. Head has a straight or concave
nose, thin, not very long; pendulous ears and twisted horns, in both
sexes. It is a small breed, usually white. The haircoat is long with
undulating locks and ringlets of fine, silky hair. The top quality
fleece of purebreds may be 1-2 lbs, but slightly more in males and
wethers. They are bearded. Spring moult is natural and shearing occurs
just before. They are not very prolific and twinning is less frequent
than in other breeds.
Pygmy are dwarf, short legged goats from West and Central Africa and
the Caribbean. Their growth rates and milk production are relatively
respectable, although low, twinning is frequent and they are breeding
all year usually. They are adaptable to humid tropics and resistant to
trypanosoma.
Others. There is little known about the so-called Spanish or bush goats
that are kept on the open range in the Southwest mostly. Also, a few
minor breeds exist in this country, e.g. the Sables, which are a
colored variety of the Saanen. It would be profitable to know more about
Cabrito is
meat from very young, milk fed goats between 4 and 8 weeks of age. The
meat is tender, juicy, and very lean and tasty at this age. All parts
of a cabrito are utilized, including the innards or organ meats.
Today's cabrito is prepared in many ways following diverse recipes with
many different added ingredients. However, the authentic cooking
practices are baked or barbecued (asado) or stewed (guisado) with
traditional cumin (comino), garlic (ajo), and chile pepper spices.
To Top of Page
|
Good For Your Health
|
| Goat meat
is 50%-65% lower in fat than similarly prepared beef, but has a 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. |
|
3 oz. cooked
(Roasted)
|
Calories
|
Fat
(Gr.)
|
Sat'd Fat
(Gr.)
|
Protein
(Mg.)
|
Iron
(Gr.)
|
|
Goat
|
122
|
2.58
|
.79
|
23
|
3.3
|
|
Beef
|
245
|
16
|
6.8
|
23
|
2.9
|
|
Pork
|
310
|
24
|
8.7
|
21
|
2.7
|
|
Lamb
|
235
|
16
|
7.3
|
22
|
1.4
|
|
Chicken
|
120
|
3.5
|
1.1
|
21
|
1.5
|
|
Sources: USDA Hanbook #8, 1989,
Nutritive value of foods, Home and Garden Bulletin #72, USDA,
Washington DC, U.S. Government
|
Traditional
Mexican methods of cooking meat are often designed for a cut of meat
from an animal that has matured or has done a bit of walking around. In
many cases, market goats today are older and larger than true cabritos.
Chivon may be a goat from 48 to 60 pounds and 6 to 9 months of age with
almost the entire animal being expected to serve the table.
Traditionally,
on the day of the pachanga, several cabritos are
slaughtered in the very early morning hours. All parts are saved and
meat is cut up according to method of preparation - large pieces for
asado, small bite-size pieces for guisado. Of course, there are many
other dishes, and goat meat is prepared in many different ways with
eaach family adding its own ingredients to a recipe. Women are often
the cooks, but men also have their own style and prepare some delicious
dishes.
Palatability
and Calories To Top of Page
Panel taste
tests rate cabrito and young chivon Spanish goats as being much more
acceptable in overall satisfaction than slightly more mature prok, lamb
and beef carcasses. "Satisfaction" is a combined impression of flavor,
juiciness and tenderness. Older goats are generally tougher and less
palaataable. Tast tests also indicate that goat meat is unique and in
not interchangeable with meat from other species.
A
goat carcass contains bone, muscle and fat. Goat muscle meat is the
equivalent in caloric value to chicken and has 94 fewer calories than
beef per serving. This is desirable for persons with a need
to reduce their caloric intake. Overall, goat meat is similar in most
nutrients to other species, but the cholesterol content of goat meat is
slightly higher than beef or chicken.
Goatmeat
Care and Preparation
A cabrito is
usually selected, slaughtered and prepared the same day. Retail markets
usually sell chivon (older goats). These are sold as entire carcasses,
quarters or smaller cuts as customers specify. Since there is no
standardized procedure for cutting a goat carcass, many butchers follow
the traditional procedure for cutting up lamb carcasses.
Fresh
meat should be removed from the market wrapping paper and
re-wrapped, unless the meat is to be used the same day it is
purchased. Fresh meat should be frozen if it is to be kept for three
days or more. Wrap in freezer paper, freeze and store at 0 degrees or
lower.
Fresh
goat meat should be placed in the coldest part of a refrigerator
or in the meat compartment. the frozen food storage of ice cube section
of most household refrigerators is not designed for rapid freezing and
will not substitute for a home freezer when the meat is to be frozen
and stored for longer than one week. Goat meat that has been properly
wrapped and promptly frozen at 0 degrees or lower can be kept
for 6 to 9 months. cooked goat meat should also be chilled rapidly,
covered and stored in the coldest part of the refrigerator.
Goat
Meat Cookery To Top of Page
Cabrito will
lose moisture and can toughen quickly due to low fat content if it is
exposed to high, dry cooking temperatures. Therefore tow
basic rules are:
- Cook it
slowly (low temperature)
- Cook it with
moisture
Tenderness
of a meat cut determines the method or methods of cooking.
Tender cuts of meat are usually best when cooked by a dry heat method
such as roasting, broiling or frying. Less tenter cuts are tenderized
by cooking with moist heat such as braising and stewing
Tender
cuts of goat meat are the legs, ribs, portions of the should
cut, the loin roast and the breast. Less tender cuts of goat are stew
meat, riblets and shanks. In general, it is advisable to cook the meat
slowly. Cooking any meat at low temperatures results in more tender and
flavorful product with more juice
Why eat goat?
Because
goat is high in protein, but low in calories, fat and cholesterol. The
below nutritional information was taken from the "USDA Nutrient
Database for Standard Reference." All examples are for 100 grams of
roasted meat [composite of retail cuts, skin included with the chicken].
|
Cooked
Meat
|
Energy
|
Protein
|
Fat
|
Sodium
|
Cholesterol
|
|
Goat
|
143
calories
|
27
grams
|
3
grams
|
86 mg
|
75 mg
|
|
Beef
|
305
calories
|
26
grams
|
21
grams
|
62 mg
|
88 mg
|
|
Chicken
|
223
calories
|
24
grams
|
13
grams
|
73 mg
|
76 mg
|
|
Horse
|
175
calories
|
28
grams
|
6
grams
|
55 mg
|
68 mg
|
|
Pork
|
273
calories
|
27
grams
|
17
grams
|
62 mg
|
91 mg
|
Kid meat
lends itself to all recipes for lamb: chops, leg or shoulder, crown
roasts, rack or saddle, and kebabs. A goat carcass rarely has much
subcutaneous fat to protect it from drying. Goat meat is generally
quite lean although its higher moisture content makes it tender when
handled properly. The meat of adult goats is almost always subjected to
stewing because of its relative toughness, but in stews it is flavorful
and tender.
For
safety, cook ground goat meat to 160° F, or until juices
are clear with no trace of pink or cloudiness. Roasts, steaks and chops
can be cooked to medium rare (145° F), medium (160° F)
or well done (170° F). Less tender cuts should be braised
(roasted or simmered with a small amount of liquid in a tightly covered
pan) or stewed. I've included a few recipes below.
Cooking of Goat
Meat
For safety, cook ground goat meat to 160 °F. Roasts, steaks, and chops
can be cooked to a safe minimum internal temperature of 145 °F as
measured with a food thermometer. Less tender cuts should be braised
(roasted or simmered with a small amount of liquid in a tightly covered
pan) or stewed.
Kid meat lends itself to all recipes for lamb: chops, leg or shoulder,
crown roasts, rack or saddle, and kebabs. A goat carcass rarely has
much fat to protect it from drying. Goat meat is generally quite lean,
although its higher moisture content makes it tender when handled
properly
The meat of adult
goats is almost always subjected to stewing because of its relative
toughness, but in stews, it is flavorful and tender.
Storage Times
Consumers should
follow these tips for home storage of goat meat.
- Follow handling recommendations on the product. Keep
meat in its package until it's ready to be used.
- Take goat meat home immediately and refrigerate at 40
°F or below.
- For
best quality, use ground or cubed goat meat (such as stew meat) within
2 days of purchase and larger cuts within 3 to 5 days, or freeze the
meat at 0 °F or below.
- It is safe to freeze meat in
its original packaging. If freezing longer than 2 months, overwrap as
you would any food for long-term storage.
- Ground or
cubed goat meat will keep its best quality in the freezer for 4 months.
Larger cuts, such as chops, steaks, legs, or loins, will keep their
best quality 6 to 9 months; ground meat, 3 to 4 months. Frozen goat
meat remains safe indefinitely if kept frozen continuously.
To Top of Page
(makes
about 14 cups)
|
2 T cooking oil
|
1 T salt
|
|
2 c chopped onions
|
3 lbs lean ground goat
meat
|
|
1 T ground oregano
|
1/2 c + 2 T chili powder
|
|
2 T ground cumin
|
1/2 c flour
|
|
1 t garlic powder
|
8 c boiling water
|
In
heavy pot, saute` onions in cooking oil, add oregano, cumin, garlic
powder and salt. Stir and saute`until onion is almost clear, then add
ground meat and cook and stir until crumbly and almost gray. Add chili
powder and then flour, stirring vigorously until thoroughly blended.
Lastly, add boiling water, bring mixture to a boil, and simmer for not
more than one hour. Seasonings may be adjusted to individual taste.
Adding pinto beans to this chili, before or after cooking, is not
recommended; serve beans as a side dish.
Printable
Version
(serves
10 to 12)
|
8 lbs kid goat
|
1/4 c vegetable oil (to
brown meat)
|
|
3 T salt
|
3/4 c vegetable oil (to
brown flour)
|
|
3/4 c flour
|
8 c cold tap water
|
|
3 large tomatoes, peeled
&
diced
|
1 whole green bell
pepper, sliced
|
|
1 large onion, sliced in
rings
& separated
|
10 medium to large
garlic cloves,
pressed
|
|
2 t ground cumin
|
1 1/2 t ground pepper
|
|
1 t dried oregano
|
|
Cut
meat into 1/2" cubes. In a large Dutch Oven heat 1/4 cup oil at
medium high heat. Place meat and salt in heated oil and cook for about
60 min., stirring occasionally. Remove from heat and set aside. In a
large skillet heat 3/4 cup oil, add flour and brown well. Turn off heat
and add water (1 cup at a time) to make gravy. Add vegetables and
spices to meat and mix well. Simmer 25 to 35 minutes at medium heat
till meat and vegetables are tender.
Printable Version
Barbecue Sauce
|
2 c water
|
1 T sugar
|
|
1 8-ounce can tomato
sauce
|
2 T vinegar
|
|
2 T butter
|
1/2 t cumin
|
|
2 cloves garlic, minced
|
1/2 t oregano
|
|
6 whole cloves
|
3 carrots, diced
|
|
1 T ground black pepper
|
1/4 t salt
|
Cut
a very young goat (8 to 12 lbs) into serving pieces. Wash and dry
pieces and place in an open pan in a 350° oven. Cook for 20
minutes using a meat thermometer, making sure internal temperature
reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes.
Baste kid goat with sauce every 15 to 20 minutes for 2 hours or until
meat is very tender.
Printable Version
|
3 to
4 lbs. meat
|
2
cloves garlic
minced
|
|
2
Tbsp oil
|
1
large onion cut
in half
|
|
2
chopped carrots
|
2
cups vegetable
or meat stock
|
|
2
chopped sticks
of celery
|
|
Brown
all sides of the roast in a skillet using oil, garlic, salt and
pepper. Remove roast and add the stock to clean off the glazing from
the skillet. Place into a roasting pan and pour the stock over the
roast. Add carrots, celery, and onion and cover. Roast at 325°F
for 3 to 4 hours. When done, place on a serving plate. Spoon out the
extra fat from the stock and add 3/4 cup of sour cream. Stir until
smooth. Pour over roast.
Printable Version
|
1
leg of goat (5
to 7 lbs), boned
|
2 t
salt
|
|
1 c
wine or
vinegar
|
1 t
sage
|
|
1 c
vegetable oil
|
3
large potatoes
|
|
2
cloves garlic,
whole
|
3
onions
|
|
1
bay leaf,
crumbled
|
3
large chilies
|
|
1 t
rosemary
|
2
garlic cloves,
skin removed
|
|
1/2
t crushed
pepper
|
|
Combine
vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat,
strain marinade and reserve. Quarter potatoes and onions and place in
shallow roasting pan along with chilies and garlic and pour 1/4 cup
marinade over vegetables. Place goat on roasting rack over vegetables.
Pour 1/4 cup marinade over goat. Roast at 325° F for
approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade
every 20-30 minutes before carving. Serve with vegetables. Use
drippings for gravy if desired.
Printable Version
(makes
4 servings)
|
4
goat chops, 1
in. thick, round bone or blade
|
1
8-ounce can
crushed pineapple in its own juice
|
|
1 t
salt
|
1/2
c jalapeno
jelly (may substitute apricot jam)
|
|
1/2
t ground
pepper
|
1/4
c fresh lemon
juice
|
|
1/2
t ground
cinnamon
|
1 T
prepared
mustard
|
Sprinkle
goat chops with a mixture of salt, pepper and cinnamon.
Combine remaining ingredients in small saucepan. Bring to a boil,
stirring until jelly is melted. Broil or grill chops 4 inches from heat
source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes
of cooking time.
Printable Version
(makes
60-70 appetizers) To Top of Page
|
1 lb
boneless leg
of goat, cut in 3/4-in cubes
|
3
slices bacon,
cut in 1-in pieces
|
|
1
cup Italian
dressing
|
1
14-ounce can
pineapple chunks, each cut in half
|
|
1
clove garlic,
minced
|
1/4
cup melted
butter
|
Combine
cubed goat, dressing and garlic in a shallow glass dish and
marinate for 1 hour or overnight in refrigerator. Alternate cubes of
goat meat, bacon and pineapple on mini-skewers or round toothpicks.
Brush with melted butter. Broil 5-8 inches from heat source for 5
minutes. Serve hot.
Printable Version
(makes
8 servings)
|
1
1/2 lb kid
goat, cubed
|
1/2
T whole black
pepper
|
|
2 T
vegetable oil
|
3
small garlic
cloves
|
|
1
small onion,
diced
|
5 to
6 oz
vermicelli
|
|
1
green bell
pepper, diced
|
2
fresh tomatoes,
diced
|
|
1 T
cumin seed
|
|
Cut
kid goat into bite-sized cubes and brown in skillet with oil until
well done (approximately 20 to 30 minutes). Combine onion and bell
pepper and set aside. In blender, grind cumin seed, black pepper and
garlic cloves until pulverized. Combine spices with kid goat and
vegetables; mix well. Add vermicelli and enough water to cover entire
mixture and ten add diced tomatoes. Cover and bring to a slow simmer.
Cook approximately 15 minutes or until fideo is tender. Do not stir
until ready to serve.
Printable Version
(makes
7 servings)
|
1
10-ounce pkg
frozen lima beans
|
1 10
1/2-ounce
can cream of mushroom soup
|
|
1
1/2 c thinly
sliced carrots
|
1/3
c vegetable
liquid
|
|
1 c
boiling water
|
1
1/2 t salt
|
|
1
1/2 lbs ground
goat meat
|
1/4
t thyme
|
|
2 T
chopped onion
|
6
tomato slices,
3/4 inch thick
|
|
1 T
fat or
vegetable oil
|
1/2
t salt
|
|
2 T
grated
Parmesan cheese
|
|
Add
lima beans and carrots to boiling water. Cook covered until tender,
about 15 to 20 min. Drain and save cooking liquid. Preheat oven to
350° F. Cook ground kid goat and onion in fat until kid goat is
lightly brown and onion is transparent. Pour off drippings. Add soup,
vegetable liquid, vegetables, salt and thyme. Mix well and pour into a
2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle
with salt and cheese. Bake 35 to 40 minutes.
Printable Version
(make
5 servings)
|
1 lb
goat
|
1 T
flour
|
|
salt
to taste
|
1 T
curry powder
|
|
3 oz
butter
|
2
ripe tomatoes,
stewed and strained
|
|
2 T
minced onion
|
1
1/2 c water
|
|
2 T
finely cut
celery
|
2 T
diced apples
|
Cut meat
into 1-inch squares; salt meat and saute in butter. Add onion and
apples; saute thoroughly. Sprinkle mixture with flour and curry powder
and cook until flour colors. Add strained tomatoes and water, cover saucepan and let cook slowly
until done. Serve with steamed rice.
Printable Version
(makes
5 servings)
|
2/3
lb goat (loin
or leg), cut into thin slices
|
|
2 T
sesame or
safflower oil
|
|
12
green onions,
cut into 1-inch lengths
|
|
Marinade #1
|
Marinade #2
|
|
1/2 t garlic
powder
|
3 T soy sauce
|
|
2 T soy sauce
|
1/2 t sugar
|
|
1/2 T sugar
|
1/2 t black pepper
|
|
2 T rice wine
|
4 T water
|
|
2 T cornstarch
|
|
Cut
meat into uniform 1/8-inch slices, 1-1/2 to 2 inches long. Place
meat in a sealable bag; add marinade #1 and shake to coat thoroughly.
refrigerate at least 1 hour, shaking at least once. When ready to cook,
stir-fry meat in sesame or safflower oil, stirring often. Add marinade
#2 and green onions. Continue to stir-fry until thoroughly hot; serve
over warm rice.
Printable Version
To Top of Page
Goat--Italian
Style
INGREDIENTS:
3 1/3 pounds (1.5 k) leg of kid or lamb, cut into pieces
1/3 cup olive oil
A hot pepper, shredded
A pound (450 g) of bell peppers
An onion, finely sliced
1 cup dry white wine
10 ounces (250 g) baby onions, a few stuck with cloves
1 1/3 pounds (600 g) ripe tomatoes, blanched, peeled, seeded, drained,
and chopped
PREPARATION:
Wash the pieces of meat and pat them dry. Stem, seed, and rib the
peppers, and sauté them in half the oil in a pot, over a
brisk flame. Heat a terracotta pot and sauté the sliced
onion and the hot pepper in the remaining oil.
Printable Version
goatitaly
BBQ'd Goat2
Ingredients :
20 lb goat
1 cup salt
1 tbl black pepper
1 tsp cumin
1 x dry jalapeno pepper, ground
Cooking oil, as needed
Sauce:
1 cup prepared mustard
1/2 cup apple cider vinegar
1 tsp salt
1 tsp black pepper
Method :
Mix the salt, peppers,
and cumin and sprinkle over meat generously. Cook on grill slowly for 2
hours. Be sure meat is about 20 inches from fire.
Brush meat with cooking oil to prevent dryness. While meat cooks,
prepare sauce.
Sauce:
About 30 minutes before meat is done, brush meat with sauce. Continue
cooking and turning meat often, brushing on sauce at every turn.
Printable Version
goatbbq2
To Top of Page
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