Got your goat (recipes)!
May 6, 2017 10:08 AM   Subscribe

What's your favorite way to cook goat and lamb? Looking for recipes beyond rack.

I bought a whole goat and a whole lamb from a local farmer. The meat is already pieced out and deep frozen. Both animals were under 1 year old. The meat is tender and delicious! But most of my cookbooks have the same two recipes for rack of lamb and lamb chops. What delicious goat and lamb recipes do you have?

No dietary restrictions. Decently equipped kitchen: oven & stove, slow cooker, pressure cooker. NO GRILL.

Bonus question: Best goat/lamb kidney recipes? It was the only part of the offal we received :(
posted by carrioncomfort to Food & Drink (17 answers total) 8 users marked this as a favorite
Leg of lamb: Rub salt and pepper and olive oil all over. Make small 2cm deep cuts, fill with slices of garlic and small sprigs of fresh rosemary. Roast to medium.
posted by EndsOfInvention at 10:14 AM on May 6, 2017 [1 favorite]

My mom makes "L'ambrosia" sometimes when lamb shanks go on sale-- it's heavenly!
posted by The otter lady at 10:19 AM on May 6, 2017 [1 favorite]

Rogan Josh!

I'm vegetarian, but this is what automatically comes to mind when I think of lamb. More broadly, looking at Indian cuisine (specifically Indian Muslim and Christian cuisine) should give you ideas, as goat and lamb are pretty popular among the meat-eating sections of the subcontinent.
posted by Tamanna at 10:23 AM on May 6, 2017 [2 favorites]

One of my favorite ways to eat goat: Ecuadorian goat stew, seco de chivo.
posted by Majorita at 10:54 AM on May 6, 2017

Steak & Kidney Pie. This looks more complicated than it is.

Roast leg of lamb is delicious. Don't cook it past medium you want pink in the middle. Serve with roast veggies & gravy and mint sauce.

Pretty much any curry is great with lamb or goat in as the strong meat flavors can hold their own. The one linked isn't super traditional but is nice, if you don't want to be bothered making a spice blend most supermarkets have great curry bases now a days in the "foreign food" section. I like Pataks brand, but there are lots of other good ones out there.

My mum instead of doing a rack of lamb used to get it cut up into the individual ribs with the meat still on and cover them in herbed bread crumbs & fry them and call it meat on sticks for us when we were kids (think tiny tomahawk steaks). It was one of my favorite meals she made.
posted by wwax at 11:05 AM on May 6, 2017

Lamb makes a glorious barbacoa. I used leg but shoulder would be better, and in my research I saw several slow cooker recipes online. Invite some friends and have a lamb barbacoa party!
posted by ftm at 11:23 AM on May 6, 2017

I very much like Kabāb-e Barg with grilled tomatoes and saffron rice. I'm not sure where I read it but tradition has it that it was originally made by soldiers over campfires with the meat skewered on their swords. So, great excuse to buy a sword.

(But I just do it in the oven with regular skewers and braise it a bit. It's really the marinade that matters rather than the grill or the sword.)
posted by XMLicious at 12:00 PM on May 6, 2017 [1 favorite]

I have extremely fond memories of the goat curry offered special on Thursdays at the Jamaican place near my college campus. It had coconut milk and something wonderfully green in it, maybe callaloo? Unfortunately there are about a bajillion Jamaican goat curry recipes out there since it's one of those dishes where everyone's family has a special way of making it so I have never been able to pin it down. But Jamaican style goat curry is the superior goat curry in my opinion, somehow that curry and pepper blend is the best with the specific flavor of goat meat.

What about grinding some of the lamb for burgers and meatballs? The goat too but I don't have any experience with that - though I hear it makes a great taco. I love lamb meatballs with ground cumin, cinnamon, black pepper, coriander and fennel seeds just lightly crushed and toasted for texture, garlic and onion powder and of course salt. Then I do some saffron in good oil, brown the meatballs and get some crunchy bits, then some thinned out crushed tomato, simmer until cooked through with reduced sauce. I normally serve them with lemony roasted potatoes and a cucumber salad.
posted by Mizu at 12:10 PM on May 6, 2017

Kashmir roast leg of lamb.

You can look for north African/Middle Eastern recipes for lamb: things like lamb tagines with prunes or with apricots. There are also lots of recipes for minced lamb from that part of the world: meatballs and kofte recipes, but also aubergines stuffed with lamb, or lamb pastries, lahmacun (which is a sort of lamb mince pizza thing). Lamb samosas.

I like lamb steaks/chops marinated with oregano, lemon zest and garlic.
posted by Bloxworth Snout at 12:51 PM on May 6, 2017

Did you get the liver? We just finished eating sauteed lamb's liver with bacon and onions for dinner. It was wonderful!
posted by bluebird at 1:15 PM on May 6, 2017 [1 favorite]

There are a lot of recipes around for Moroccan lamb tagine - this is one from the BBC. (My own version is not very authentic and is a lamb stew with apricots, chickpeas and a moroccan spice mix.)
posted by Azara at 1:20 PM on May 6, 2017

Goat it is tough, and needs a long stew. At least until the day goats can be battery farmed. This is how to approximate asun (goat stewed with pepper over charcoal)

Go down to the local butcher who sells goat, which may be halal. Get a bag of mixed cuts: neck, leg, ribs, flank, which will include bone. Some people like the skin. Everything should be in chunks. You need between 3 and 4 kilos.
Get a handful of scotch bonnet peppers. Slice three large onions. Put these, your goat pieces, quite a lot of oil, several cloves of garlic and salt to taste in a pot with a good tight lid. The lid should have a vent. Put it on the lowest flame you can and cook for four, or five, or six hours. If it starts to burn add a little water. If you have liquid smoke add some, maybe a teaspoon. After the first three hours keep checking the pan every half hour to make sure it isn't burning. Stir it anyway. It's done when a fork tells you the goat is tender. Mash your cloves of garlic so nobody gets an unexpected large clove in their mouth.

You now have a very peppery, tender base stew you can add other things to for variety if you want. You can add spices: ground coriander, ginger, ground caraway seeds, that sort of thing. Add Chinese curry mix and red kidney beans for a Caribbeanish goat curry, chopped green pepper, coconut milk and cilantro optional. You don't just add this stuff, you have to cook it in the stew to mingle the flavours. Or you can eat it plain, if you're craving the protein. The scotch bonnets will disintegrate over hours of cooking, if you are not ok with that amount of pepper but like the flavour of it just start with one whole pepper in the pot and fish it out after two hours before it disintegrates.

If you are not used to pepper the handful of scotch bonnet will not be tolerable to you. But if you are, but are not hardcore, just use two peppers, fish them out after cooking if you like, and remember that by third day the hotness will have calmed down a bit, if there's any stew left.

Sometimes I crave the uncomplicated soups of my childhood.
posted by glasseyes at 2:42 PM on May 6, 2017

You can use lamb or goat for this Portuguese stew.
posted by SyraCarol at 3:19 PM on May 6, 2017 [1 favorite]

This recipe works equally well for lamb and goat
posted by mumimor at 4:48 PM on May 6, 2017

For the tougher cuts of lamb, marinate in yogurt and spices overnight. I like a mix of fresh ginger and garlic, garam masala, cumin, and coriander. Then ideally grill or broil.
posted by Waiting for Pierce Inverarity at 5:56 PM on May 6, 2017

Curried goat.
posted by Toddles at 8:29 PM on May 6, 2017

I've made this Jamie Oliver tagine recipe with goat instead of beef plenty of times and it has been fantastic every time. Throw in your toughest cuts and they will come out great. (You don't need an actual tagine to make it - like Oliver says, it's just a stew with an attitude).
posted by Skyanth at 3:28 AM on May 8, 2017

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