I purchased 1/2 of a goat at the county fair and need some recipes for it.
I've eaten goat in Jamaica but it's not on a lot of menus here in the states.
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HalfPint is a trusted home cook.
Here's a collection of goat recipes,
you might also search under 'cabrito'. Chances are you've seen cabrito on some Mexican menus or as 'mutton' on Indian menus.
Susan W is a trusted source on General Cooking.
One of the best meals of my life was bbq'd baby goat in Texas. It was cooked slowly on a spit over a wood fire. I asked and they would braise a grown-up goat.
June is a trusted source on General Cooking.
You can treat goat meat the same as you would lamb. I have been very successful using my lamb recipes with goat.
Abbie is a trusted source on General Cooking.
I love curried goat in the Caribbean - here is a simple recipe / video:
We also do goat ribs much like you would treat lamb ribs - with a good marinade, some low heat cooking finished by a high heat finish. My brother in law recently brought over a baby goat leg (they raise and butcher them) that he had marinated in a soy / ginger / garlic type marinade that also had sweetness (honey? palm sugar?) then roasted low and slow for a couple of hours, and he finished it on our grill. Delicious!
Check out Ethiopian goat tibs--the goat is cut into small pieces and stir fried with spices and onion and such
One word - tagine !
If you like mexican style -- I'd recommend birria (see Diana Kennedy's Cuisines of Mexico) or Rick Bayless Slow-Braised Lamb (or Goat) Jalisco Style (on Frontera website). We did this with goat shoulder, bone-in. It was fantastic.
Let's settle this once and for all, shall we?
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