KNOW GOAT BETTER

Different meat cuts can taste and be prepared in various ways. This is why it is important  to know goat better. 

Head

A goat’s head is one of the more popular cuts the brain tastes great and is more firm that it tender. Usually it is a good idea to pan-fry the brain in a traditional way to make it less chewy. The brain is also believed to be one of the more delicious parts of a goat.

Neck

Necks are a tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew or use in gravy. 

Shoulder

The shoulder has the lowest amount of meat content. The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. This part is succulent and can be used to make stew or Palao as well. It is because of this that these are used to make goat chops which, if cooked right, can be delicious and satiating. 

Lamb Rib

The lamb rib primal cut is where we get lamb rib chops , lamb crown roast and rack of lamb . Depending on the size of the ribs, a lamb chop may actually have two ribs on it. 

Forequarter

The forequarter is lowest in fat content. The bone to meat ratio in the rack/rib and loin is just right. The loin can be cut into smaller parts and grilled over a charcoal grill so that they maintain their meat content. 

Lamb Breast 

Lamb breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat . Lamb breast can also be used for making ground lamb.

Lamb Sirloin 

The lamb sirloin is sometimes considered part of the leg primal cut , but it can also be prepared separately. In this case it is frequently cut into chops or steaks .

Hindquarter

The hindquarter is inclusive of the thigh and calves and is relatively higher in fat content and it has more meat. Roasting the hindquarter in an oven would be a good idea. The heat would travel into the meat and prepare it well. Mutton Kunna is prepared with mutton legs is one such curry which has a very unique and traditional texture and has wonderful  flavors in it.

Calves

The calves can be used in stews (Paye), too. These have some, albeit low, meat content but they can complement the flavour of the stew. Throw in a few onions and carrots and serve the meal with bread for a nice and warm