Boned Leg of Goat Roast 
INGREDIENTS:   1 head garlic, coarsely chopped
Juice of 3 lemons
1/2 cup white wine
1/2 cup olive oil
1 bunch fresh mint, chopped
1 tsp. salt
Freshly ground black pepper
1 onion, peeled and minced
1 8-lb. leg of goat, boned, trimmed, and divided into 4 pieces (see Leg of Goat Deconstructed)
 
DIRECTIONS: 1. Put garlic, lemon juice, wine, oil, mint, salt, and a generous amount of pepper in the jar of a blender and blend to a coarse puree. Pour marinade into a large bowl and stir in onion. Add goat to bowl, rub with marinade, and let sit, at room temperature, for at least 1 hour. 2. Preheat grill. Remove goat from marinade and tie each piece with kitchen string to form long, even pieces. Grill goat over medium-hot coals, turning to brown all sides, until pink in center or internal temperature reads 130 degrees, for medium-rare, about 30 minutes. Remove goat from grill and allow meat to rest for 10 minutes before slicing

Cabrito Chops Jalapeno

4 goat chops, 1 inch thick, round bone or blade
½ cup jalapeno jelly**
1 teaspoon salt
¼ cup fresh lemon juice
½ teaspoon ground pepper
1 tablespoon prepared
½ teaspoon ground cinnamon mustard
1 8 oz. Can crushed pineapple in its own juice

Sprinkle the goat chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to boil, stirring until jelly is melted. Broil or grill chops 4 inches from source of heat, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time. Makes 4 servings.

Chevon Apricot Marinade Recipe:

The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen chevon, defrost in the refrigerator overnight.

1/4 c Apricot jam
2 tb Honey mustard
Chevon Apricot Marinade Recipe:

The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen chevon, defrost in the refrigerator overnight.

1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Goat leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt/Ground pepper; to taste
Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper. Marinate for 30 minutes.
Broil goat for 3 minutes per side. Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes. Serve over meat.

Goat Cheese Stuffed Lamb Burgers                  Ingredients

Directions

  1. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
  2. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
  3. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
  4. Preheat an outdoor grill for medium-high heat.
  5. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
  6. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

GOAT MEAT KEBAB

Ingredients:
1 ½ lb. chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.

                                                                                                                                                                                         

Goat Shoulder Roast                                                                                                                                                               1 rolled shoulder roast, about 2 lbs.                                                                                                                               

Salt and pepper, to taste

3/4 cup brown sugar

1/4 cup honey

1/4 cup orange juice

1½ cup water

Preheat oven to 350o F. Place roast on a rack in a small, open roasting pan. Season the meat with salt and pepper. Cook for 30 minutes.

Prepare the glaze. Combine brown sugar, honey and orange juice; mix well. After 30 minutes, remove roast from oven and apply glaze evenly on all sides. Save some of the glaze for basting during cooking. Add water to bottom of pan to prevent glaze from sticking, and return roast to oven.

Continue roasting, uncovered, basting occasionally until desired doneness (about 60-90 minutes). Test with a meat thermometer: 140oF for rare, 160oF for medium.

Grilled Lamb or goat steak

Serves 2                                                                                                                                 2 x 15oz steaks (from leg)                                                                                                     2 teaspoons jerk paste                                                                                                      Juice of 1 lime                                                                                                                     Salt and pepper                                                                                                                      2 spring onions, finely chopped                                                                                            1 tablespoon brown sugar                                                                                                     1 large tomato, skinned, deseeded and chopped                                                                   2 or 3 chilli peppers, chopped                                                                                             100ml/3fl oz water or stock

Rub meat with jerk paste, lime juice, salt and pepper, and leave overnight. Simmer remaining ingredients on low heat for 15 minutes to make a sauce. Strain and reserve. Cook steaks under a very hot grill, or in pre-heated grill pan, for about two minutes each side (test with finger – it doesn't want to be hard). Serve with the sauce, some garlic butter and coriande.

Hawaiian Chevon Mini-Kabobs Recipe

(makes 60-70 appetizers)
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.

Herbed Goat Chops with Mushrooms 
INGREDIENTS:   1 tablespoon minced garlic
1/3 cup minced fresh mint and parsley
4 tablespoons butter, room temperature
12 goat chops, cut about 1 1/2 inches thick, trimmed (about 2 per person)
6 thin lemon slices
6 sprigs of fresh mint
2 to 3 dozen firm white mushroom caps (about 1 pound)
Sea salt
Fresh ground black pepper
 
DIRECTIONS: 1. Preheat oven to 350. 2. Mash garlic, herbs, and half of the butter together into a rough paste. Divide the herb butter among the chops, spreading evenly. 3. Arrange each chop on a piece of foil and place a lemon slice and a mint sprig on top of each. Smear remaining butter over the mushrooms and arrange them evenly around the chops. Season to taste with salt and freshly ground black pepper. Seal the foil packets, and set on baking sheet. 4. Bake about 25 minutes for rare. Transfer packets to serving plates and allow guests to open at table.   This recipe calls for cooking the goat in individual foil packets, one packet per serving. I usually use loin chops, but leg chops will also work.

Serves  6

Jamaican dish eaten at dances and on festive occasions.

Ingredients

Method

  1. Wash the goat meat, adding the lemon or lime juice to the water.
  2. Chop the meat into large chunks, keeping the meat on the bones to maintain a sweeter flavour.
  3. Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper.
  4. Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients (Tip - The secret of Jamaican food is that marinating helps to absorb the flavours and cooking in the marinade gives extra flavour.)
  5. Leave to marinate for 3-4 hours.
  6. Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning.
  7. Fry the meat in oil until brown.
  8. Add water and reserved marinade to meat and cook over a gentle heat for 1½ -2 hours.
  9. Add coconut milk just before serving.
  10. Serve with Rice and Peas  or just plain rice.

Roast Leg Of Capretto - Greek Style 
makes 4 serves

Combine wine, oil salt, pepper, garlic, sage and rosemary and pour over goat. Rub it in well with your hands.

Cover and let marinate in fridge 12 to 24 hours, turning every 3-4 hours.

Remove the goat, and reserve the marinade.

Preheat your hooded BBQ to 180°C (355°F).

Place goat on roasting rack. Pour the marinade over the meat.

Roast at 180°C (355°F) for approximately 25 minutes per 500g of meat. You are looking to achieve and internal temperature of 65°C (150°F)

Every 20-30 minutes, add a little water so that any marinade on the bottom of the pan does not burn, and baste this onto the meat.

Turn off the heat and let the meat rest for 15 minutes.

Carve and serve with roast vegetables and couscous. Use drippings for making gravy if you like.

Rolled stuffed leg of goat or Lamb with roast potatoes and Greek salad
1 tbsp honey
7 oz. dried wild figs
Olive oil
1/2 red onion, thinly sliced
1 small fennel bulb, thinly sliced
2 garlic cloves, finely chopped
2 tsp dried oregano
2 tbsp lemon juice
2 tbsp crumbled feta
1 goat leg, boned and trimmed of excess sinew
2g mastic
8 large chat potatoes, peeled and halved

Orange and garlic yoghurt 
100g Greek yoghurt
1 tsp orange rind
1/2 garlic clove, grated
2 tbsp lemon juice

Greek salad 
200g feta, 2cm dice
1/2 red onion, thinly sliced
2 tomatoes, cut into wedges
1/4 cup kalamata olives, slice cheeks
1 tsp lemon juice
Fennel fronds to serve

1.Preheat oven to 180 degrees C. In a small saucepan, heat 2 cups of water with the honey, stir until combined. Add the figs and season with pepper, bring to the boil, cook for 3-5 minutes or until figs are plump. Strain, set aside to cool.
2. Heat oil in a frying pan over medium heat. Add onion, fennel, and garlic, cook for 6-8 minutes or until mixture has softened. Add half the oregano and lemon juice, season with salt and pepper. Remove from heat, allow to cool.
3. Roughly chop figs, add with feta to fennel mixture, mix well to combine. Spread the fig mixture down the centre of the flat goat leg. Fold over to enclose the filling. Use kitchen string to tie goat at 2cm intervals.
4. Rub goat with 1 tablespoon of oil and salt. Place the goat in a large roasting pan. Sprinkle with remaining oregano and the mastic. Roast in oven for 25-30 minutes or until cooked to your liking.
5. Meanwhile, cook potatoes in a large saucepan of boiling water until par-boiled, drain. Place in a roasting tray, drizzle with olive oil, roast, turning occasionally, for 25 minutes or until golden.
6. For orange and garlic yoghurt, place all ingredients in a bowl, mix well to combine.
7. For Greek salad, arrange the ingredients in a bowl, drizzle with lemon juice.
8. To serve, slice rolled goat leg, with roasted potatoes and salad to the side.

Honey Glazed Shoulder Goat Roast

 

Yield: 4-6 servings

Preheat oven to 350o F. Place roast on a rack in a small, open roasting pan. Season the meat with salt and pepper. Cook for 30 minutes. Prepare the glaze. Combine brown sugar, honey and orange juice; mix well. After 30 minutes, remove roast from oven and apply glaze evenly on all sides. Save some of the glaze for basting during cooking. Add water to bottom of pan to prevent glaze from sticking, and return roast to oven.

Continue roasting, uncovered, basting occasionally until desired doneness (about 60-90 minutes). Test with a meat thermometer: 140oF for rare, 160oF for medium.

Leg of Goat Meat Recipe

Cooking goat meat and a nice goat recipe

As goat meat is extremely lean, it does best with moist-heat methods of cooking such as braising and pot-roasting. A Mexican street-food favorite is birria, made by marinating leg of goat with a chile paste and spices, then pot-roasting or stewing until tender; it's served in tortillas topped with onions and cilantro. Jamaicans make curried goat in dozens of variations, but all with some blend of hot chile, such as a Scotch bonnet, and a mix of warm spices --allspice, cinnamon, ginger, cardamom, coriander and black pepper. Greeks and Italians will spit-roast a whole kid in the same way they spit-roast lamb, and many American goat ranchers sell chops, legs and ground meat to use in any recipe in which you'd use lamb or even beef.

Southwest Leg of Goat

1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.