Rack of goat can be grilled either by direct or indirect heat. Indirect heat is preferred when the goat is coated with delicate mixtures, such as the mint pesto crust in this recipe. Indirect cooking takes a bit longer, but requires less attention, as the likelihood of flare-ups is lessened.
A leg of goat meets its destiny on the grill. Lacquered by fire, its affinity for the aromatics of forest herbs and garlic are enhanced. It is our opinion that goat should never be cooked past medium (150°F). Past that point it loses its moisture and succulence.
This is comfort food for when you have a couple hours to devote to roasting. The goat is seasoned at least 12 hours in advance to improve its flavor. It is cooked until well done to allow the connective tissue to soften and the fat to render, and then served with a pan sauce that […]
Goat shanks are not for the dainty. Goat shanks are served whole, a leg on a plate – think cave cuisine! These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander and lemon – an exotic harmony.
There is possibly no greater culinary spectacle than a whole animal turning on a spit over hot coals. Roasting the whole goat also makes it easy to feed a crowd. The flavors in this recipe are some of goat’s favorites: rosemary, garlic, and lemon. The garlic and rosemary are inserted into slits in the meat […]
Here is a unique twist for hamburgers for your family. Use grassfed ground goat for an interesting taste experience. This recipe should make some succulent goat-burger patties for you and your family to enjoy!
This dish is the ultimate in comfort food. The recipe is a very universal recipe that is delicious with any of the following cuts: stew meat, shanks or osso bucco. This stew is best served over polenta or mashed potatoes.