From the traditional to the trend-setting, Aussie goat adds delicious variety to menus.
Goat can be prepared and cooked much like lamb. However, because it's lean and low in fat, a little extra care while cooking ensures the best result. With its unique taste, goat complements many different herbs and spices, making it a favourite for flavourful curry, stir-fry or roast.
Here are some delicous cooking techniques for goat:
Roast goat is a treat, especially when cooked slowly on a low heat. Follow these simple steps to roasting success:
- Take the roast from the fridge about 15 – 20 minutes before cooking to take the chill out of the meat and allow it to cook more evenly.
- Preheat the oven to around 150°C.
- Brush the goat lightly with oil and season with salt, pepper and any flavouring.
- Sear the roast on all sides, cover with foil and place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly.
- Alternatively you can raise it on a bed of veggies or trimmed meat bones.
- Different cuts require different cooking times per fixed weight. As a rule, allow ½ hour per 100 grams and use a meat thermometer to help ensure it’s done.
- Rare 60°C
- Medium rare 60 – 65°C
- Medium 65°C
- Medium well done 70°C
- Well done 75°C
- Baste occasionally while cooking using the juices in the roasting dish. Add a little stock to the dish if there’s only a small amount of pan juice.
- Remove roast when cooked to the desired degree. Transfer to a plate, cover loosely with foil and rest for 10 – 20 minutes before carving, and ensure you carve the roast across the grain to ensure tenderness.
Goat adds delicious variety to a barbecue occasion. To prevent goat drying out on the barbecue, it's best to marinade it first and because goat is lean and mild-tasting, it soaks up marinades very well. Follow our simple steps to becoming a goat BBQ king:
- Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated, lightly pat it dry with absorbent paper (this helps the meat brown rather than stew).
- Ensure the barbecue is hot before you cook - the meat should sizzle as it makes contact with the plate or grill. If you can hold your hand 6cm above the heat for 3 to 4 seconds, it’s the perfect temperature for barbecuing.
- Don’t crowd the grill or plate when you cook as this reduces the heat and the meat will then release juices and begin to stew.
- Don’t turn the meat too often – the rule is to turn it once only. Use tongs to turn the meat, not a fork, as piercing the meat will drain the juices.
- Always rest the meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat, to return to the surface.
- If given the time to rest, the meat will be juicier and tastier.
Slow cooking goat produces the most delicious pull-apart tenderness and here are our simple steps to follow to produce mouth-watering results:
- Preheat the oven to 160 – 180°C. Cut goat into 2 – 3 cm cubes and coat with oil.
- Heat a large, heavy-based pan over a moderately high heat.
- Brown goat in small batches (about 200g – 250g at a time). Remove each batch and place it in a casserole dish. Don’t rush this stage, as it will make the casserole rich in colour and flavour.
- Reduce the heat in the pan to low and add onions, garlic and spices. Cook until the onion is transparent. Add flavourings, firm vegetables and liquid, occasionally stirring until it boils. Bay leaves, rosemary and thyme are perfect combinations for goat. Pour over the meat and stir to combine.
- Make use of the rich residue left from browning the meat. Scrape up the browned bits from the bottom of the pan to ensure they blend with the liquid. This gives the finished dish a deep rich flavour and colour.
- Cover, place in the oven and simmer for approximately 2 hours or until the goat is very tender. Stir occasionally and adjust the heat as required to maintain a simmer. Add a little water or stock if needed to keep the ingredients just covered.
Grilling and Char-grilling
Grilling and char-grilling are popular ways to cook goat healthily and quickly and thanks to its lean texture and mild taste, goat responds beautifully to spicy marinades. Here are some simple steps to keep in mind when grilling goat:
- Preheat the char-grill pan or plate to hot before adding the meat and oil the goat rather than oiling the pan or plate.
- Take the meat from the fridge about 10 minutes before cooking, to allow it to come to room temperature and cook evenly.
- If the goat has been marinated, lightly pat it dry with paper towel.
- Cook on one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn only once.
- Test it with tongs by pressing on the thickest part. Rare is soft, medium is springy and well done is very firm.
- Always rest goat after it comes off the heat by covering loosely with foil to allow the meat fibres to relax and reabsorb their juices.
Pan-frying is the building block for many goat recipes and careful attention produces delicious, succulent results. Here is our guide to pan-frying success:
- Use a heavy-based pan for maximum heat retention.
- Use a pan that suits the number of pieces to be cooked. Overcrowding the pan will trap the meat juices in the bottom and the meat will stew. If the pan is too large, the meat juices will burn in the areas where the meat does not cover them.
- Brush the meat lightly with oil.
- The meat should sizzle when you add it to the pan. Keep the heat moderately high - this should be enough to keep the meat sizzling without burning.
- Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn only once.
- Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
- Rest the meat for a few minutes before serving.
Stir-fries may be simple, but they make a terrific meal and by using goat, a few simple veggies and a marinade, it will give you and your family a new delicious mid-week meal. Here are our tips to super stir-fries when working with goat:
- Cut goat across the grain into strips of even thickness.
- Coat the meat in oil instead of adding oil to the wok or pan. If meat is marinated, drain it well before stir-frying.
- Ensure the wok is hot before you begin to cook meat or vegetables. It should be hot enough to evaporate a bead of water on contact.
- When you add meat to the wok, work from the outer side to the centre, where it will be hottest. Wait at least 30 seconds before tossing or stirring. This gives the meat a chance to brown, giving it colour and flavour.
- Maintaining the heat of the wok is vital for a tender result. Overcrowding the wok with too much meat will cause the wok to lose heat and your meat will start to stew and toughen.
- Once cooked, set meat aside. Stir-fry the veggies and then add sauces or marinades. Return the meat to the wok once the vegetables are cooked and the sauces thicken.
- Stir-fry only to combine – don’t reheat the meat for too long or it will toughen.
Visit www.AussieGoat.com.au for more inspiration.