Goat Meat Recipes

Many of the recipes listed here were collected and made available by the American Meat Goat Association, which was formally organized in 2002.  Folks from that organization along with several others including people from the American Sheep Industry Association and American Dairy Goat Association were instrumental in organizing and bringing the American Goat Federation into existence.  The American Meat Goat Association was disbanded and AGF has integrated their objectives into those of the Federation.

Goat Masala (This recipe is from Gaberone, South Africa)

1 leg (haunch of goat)
1 quart water
2 cups red or white wine or vinegar
8 large onions, sliced
2 teaspoons salt
2 cans stewed tomatoes
2 cans green peas
1 to 2 cups fresh mushrooms, sliced
3 tablespoons masala curry or your favorite curry blend
1 green bell pepper, diced


Cut goat meat into strips and boil with the bones for 1 hour in l quart of water mixed with wine or vinegar. If the goat has been hung for 3 days or so, drain off liquid and flush with fresh water after cooking. At this state, peel meat from the bone and continue cooking, adding 2 teaspoons salt, sliced onions, tomatoes, and the liquid from peas, mushrooms and curry. Cook 3 more hours to reduce liquid. Add peas, mushrooms and diced green pepper. Simmer for another half hour.


Southwest Leg of Goat

1 leg of goat (5 to 7 pounds), boned
l cup wine or vinegar
1 teaspoon rosemary
1 teaspoon sage
1 cup vegetable oil
2 cloves garlic, whole
1 bay leaf, crumbled
2 teaspoons salt
½ teaspoon crushed pepper
3 large potatoes, quartered
3 large chiles or peppers, sliced
2 garlic cloves, skin removed


Combine vinegar, oil and seasonings and pour over goat meat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Place potatoes, onions, chiles and garlic in shallow roasting pan and pour ¼ cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat. Roast at 325 degrees for approximately 25 minutes per pound. Baste with ¼ cup marinade every 20-30 minutes before carving. Serve with vegetables. Use drippings for gravy if desired.


Honey Grilled Shouler of Cabrito

1 shoulder off goat - boned, rolled, and tied (3 ½ to 4 pounds)
1/3 cup honey
½ cup dry white wine
½ cup finely chopped onions
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon ground pepper
½ cup finely chopped fresh mint or
1 tablespoon dried mint


Place goat meat in glass dish. Combine remaining ingredients and pour over cabrito. Cover and refrigerate several hours or overnight. Place goat on pit over hot coals and grill 1 to 1½ hours. Brush occasionally with marinade. Any leftover marinade may be heated and served over sliced goat. Makes 4-16 (3 oz) servings.


Asado (barbecue/baked)

8 to 12 pounds young goat

Barbecue Sauce
2 cups water
8oz can tomato sauce
2 tablespoons butter
2 cloves garlic, minced
1 onion, minced
6 whole cloves
l tablespoon ground black pepper
1 tablespoon sugar
2 tablespoons vinegar
½ teaspoon cumin (comino)
½ teaspoon oregano
3 carrots, diced
¼ teaspoon salt


Cut a very young goat (8 to 12 pounds) into serving pieces. Wash and dry the pieces. Place them in an open pan in a 350 degree oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160 degrees. Prepare barbecue sauce. Simmer for 30 minutes. Baste cabrito with sauce every 10 to 20 minutes for 2 hours or until meat is very tender.


For Non-Cooks and Folks in a Hurry


Cabrito Guisado #1

4 pounds kid goat meat, cubed
1 tablespoon vegetable oil
2 teaspoons salt
1 8oz can tomato sauce
2 tablespoons flour
½ cup water
4 teaspoons mixed spices (peppercorns and cumin)
3 garlic cloves


Cut meat in cubes and brown in oil. Add salt. Grind spices and garlic and add a small amount of water. Add spices, tomato sauce, and enough water to cover meat.  Simmer for 30-40 minutes.  Blend flour and ½ cup water.  Stir into meat to make gravy.  Serve with flour or corn tortillas. Serves 8-10.


Cabrito Guisado #2

8 to 10 pounds cabrito
5 small tomatoes, cut up
2 green bell peppers, cut up
1 onion, cut up
2 teaspoons oregano
2 or 3 teaspoons garlic powder
1 teaspoon cumin (comino)
1 8oz can tomato sauce
Salt and pepper to taste


Cut meat in cubes or chunks, place in roaster along with cut up vegetables, seasonings and tomato sauce. Simmer for 50 minutes. Add salt and pepper to taste. Yields 15-20 servings.


Cabrito Guisado #3

8 pounds cabrito
¼ cup vegetable oil (to brown meat)
3 tablespoons salt
¾ cup vegetable oil (to brown flour)
¾ cups flour
8 cups cold water (1 cup at a time)
3 large tomatoes, peeled and diced
1 whole green bell pepper, sliced
1 large onion, sliced in rings
10 medium to large garlic cloves
(use garlic press or "molcajete " )
2 teaspoons ground cumin (comino)
1½ teaspoons ground pepper
1 teaspoon dried oregano


Cut meat into ½" to l" cubes. In a large Dutch oven heat ¼ cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 minutes, stirring occasionally. Remove from heat and set aside. In a large skillet heat ¾ 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. Serves 10-12.


Cabrito Guisado #4

2 pounds cabrito
l tablespoon shortening (if needed)
½ medium onion, chopped
1 medium green bell pepper, chopped
1 large tomato, chopped
¼ teaspoon whole black pepper
¼ teaspoon whole cumin seed
1 or 2 cloves of garlic
1 tablespoon flour, in 1 cup water
salt and pepper to taste


Cut cabrito in small pieces and brown in heated shortening. Cover pan and cook slowly for about 20 minutes. Chop onion, bell pepper and tomato; add to meat and cover. Grind black pepper, cumin and garlic and add enough water to prevent sticking. Cook for a few minutes but leave enough liquid to make a very light gravy. Dissolve a tablespoon of flour in a cup of water ; add to meat and cook for 2 minutes. Salt and pepper to taste. Serves 4-6.


Cabrito Guisado #5

10 pounds goat meat (leg, ribs, soup bone)
5 pounds potatoes
4 pounds carrots
2 large onions
2 large green bell peppers
2 celery stalks
2 garlic cloves
4 cans stewed tomatoes
2 cups barley
1 gallon water
salt and pepper to taste


Cut up meat and vegetables in bite-size pieces. Add all ingredients to water and bring to a boil. Lower heat when stew comes to a boil and simmer for 90 minutes. Salt and pepper to taste. Yields 30 servings.