Thread: Using all of the Goat

Goat is bloody good in curries of all sorts, there's no muscle i've yet found on a goat that doesn't come out beautiful in a well made curry. There's tons of good meat in the head, quite common to use in Mongolian cooking. Just boil it, pick the meat off and use as you so wish. Don't waste the heart, bloody good meat there too.
Takes a lot of cleaning and boiling but the intestines from young goats are actually quite nice when prepared correctly, so something to look into there if you're feeling very brave.
Also the ribs cook up beautifully on a smoker
Ground goat adds a really nice richness to italian meat based ragu sauces too, or any dish where ground meat is used and a savoury outcome is desired. Get a cheapo grinder and save your would-be dog scraps for that.
Fwereh is a bloody excellent dish to look into, it's a Lebanese sausage made from goat meat and it's absolutely beautiful.
Oh, also makes some pretty mean jerky in my opinion.