Goat is the most widely consumed red meat on the planet — it's just not that familiar to a lot of American kitchens yet. If you've never cooked with it, here's what you need to know to get started.
What Does Goat Taste Like?
Domestic, young goat has a flavor that's often described as somewhere between lamb and beef — slightly earthier than beef, but milder and less "gamey" than a lot of people expect, especially compared to imported goat from New Zealand or Australia. It's a lean meat, generally lower in fat than chicken or turkey, which means it rewards either quick cooking at high heat or long, slow, moist cooking — the same rule that applies to lamb.
The Main Cuts and What to Do With Them
- Leg — Great for roasting whole, bone-in, for a holiday-style centerpiece. See our Goat Leg (Bone-In).
- Shoulder — One of the best cuts for braising or slow roasting. The marbling and connective tissue break down into rich, tender meat over low heat.
- Shank — Ideal for birria, curries, and stews. Shanks are almost always better the next day, after the flavors have had time to sit.
- Chops — A quicker-cooking, more tender cut. Best grilled or pan-seared hot and fast, similar to lamb chops. Try our Goat Chops.
- Ground goat — A lean substitute for any ground meat recipe. Cook to medium rather than well done to keep it from drying out, since it has less fat than ground beef.
A Simple Way to Start
If you're new to cooking goat, start with a shoulder or shank braise. Sear the meat, add onions, garlic, and warm spices like cumin and coriander, cover with stock, and cook low and slow (300°F in the oven, or several hours on the stovetop) until it falls apart. This is essentially the same method used for birria and countless goat curries around the world, and it's very forgiving.
Why It's Worth Trying
Beyond the flavor, goat is naturally lean and nutrient-dense, and it's a staple in cuisines across Africa, the Caribbean, South Asia, and the Middle East for good reason — it's versatile, flavorful, and holds up beautifully to bold spices. If you've been curious but haven't taken the plunge, a braised shoulder or a batch of ground goat kabobs is a low-risk place to start.
Browse our full goat selection, or ask us for a recommendation based on what you're cooking.