Cooking Goat Meat

BASIC COOKING METHODS FOR GOAT MEAT

Excerpted from "CAPRETTO, Tender, Lean Goat Meat" This is a publication of the Australian Meat and Livestock Corporation Food Service.

RUMP, TOPSIDE, ROUND, SILVERSIDE AND EYE OF SADDLE	SAUTE	GRILL	ROAST
	EXCELLENT Capretto is very lean Serve medium rare and pink Serve sliced	EXCELLENT Marinate to enhance Capretto's mild flavor Portion control benefits Server sliced	EXCELLENT Seal before roasting Quick roast in an oven bag or foil Use garlic
	BRAISE	RAGOUT	STEAM
	EXCELLENT Use quality brown and white stocks Versatille cut and cooking method Cut meat smaller to braise	EXCELLENT Cut into smaller portion cuts Simmer slow to further tenderize the meat Use sage	GOOD Not normally practiced Nutritional and diet benefits Use quality stocks to poach meat in
TOPSIDE, ROUND AND SILVERSIDE PALLARDS	SAUTE	GRILL	ROAST
	EXCELLENT Quality cut for saute Protect surface by coating in flour or breadcrumbs	EXCELLENT Always cook presentation side first Versatile cut and fast cooking method	UNSUITABLE This method is best suited to larger Capretto cuts like rolled boneless saddle and shoulder
	BRAISE	RAGOUT	STEAM
	EXCELLENT Fill with savory meat and vegetable fare Seal before braising Use thyme	EXCELLENT Use quality brown and white stocks Versatile cut and slow cookery method	GOOD Not normally practiced Nutritional and special diet benefits
TOPSIDE AND ROUND MEDALLIONS	SAUTE	GRILL	ROAST
	EXCELLENT Marinate to add versatile creative flavors Serve medium rare and pink	EXCELLENT Charcoal grill to give a distinctive outdoor flavor Serve with fruit chutney	UNSUITABLE This method is best suited to large Capretto cuts like rolled boneless leg and shoulder
	BRAISE	RAGOUT	STEAM
	EXCELLENT Braise slowly to break down any connective tissue Use garlic and red onions	EXCELLENT Nutritional and tasty with meat sauce served together Cost effective method of cookery	GOOD Not normally practiced Serve medium rare and pink Seal and poach in quality stock
ROLLED, BONELESS LEG AND SADDLE,	SAUTE	GRILL	ROAST
	UNSUITABLE This method is best suited to small cuts of Capretto like medallions and noisettes	UNSUITABLE This cut is best suited for slower braising and roasting methods Excellent source of protein	EXCELLENT Seal before roasting and baste Season with fresh herb crust with mint and lemon Use quality cooking oils
	BRAISE	RAGOUT	STEAM
	EXCELLENT Use quality root vegetables Cook with smoked meats for traditional flavors	UNSUITABLE This method is best suited to smaller, trim cuts Not cost effective	UNSUITABLE Not normally practiced Suitable method for pickled meats
OSSO BUCCO LEG CUTS	SAUTE	GRILL	ROAST
	EXCELLENT Tender, lean Capretto is ideal for this method Cook quickly to seal in the juices	EXCELLENT Marinate to enhance tenderness Season with olive oil and fine herbs	UNSUITABLE Small tender cuts are best suited to faster direct heat methods
	BRAISE	RAGOUT	STEAM
	EXCELLENT This slow moist method breaks down the collagen and elastin fibers for tenderness	EXCELLENT Seal before braising Portion control benefits Use basil and tomatoes	UNSUITABLE Not normally practiced Not recommended Lacks presentation
ROLLED BONELESS SHOULDER	SAUTE	GRILL	ROAST
	UNSUITABLE This large cut is best suited to slower moist methods like braising and pot roasting	UNSUITABLE This method is best suited to smaller cuts of Capretto like Tenderloins and Paillards	EXCELLENT Cost effective cut, and versatile Portion control benefits Use rosemary and garlic
	BRAISE	RAGOUT	STEAM
	EXCELLENT Baste during cooking Seal before cooking Use bay leaves and peppercorns	UNSUITABLE Cut is too large for this method of cookery Cut into smaller portions to be used	UNSUITABLE Not normally practiced Not recommended Lacks presentation and cooking flavors
MINCED, CUBED, STRIPS, AND TENDERLOIN	SAUTE	GRILL	ROAST
	EXCELLENT Suitable for kabobs, satays, brochettes and kafadelles Source of protein	EXCELLENT Lean trimmings for smoked small goods and sausage meat products Low fat cooking method Source of iron	UNSUITABLE This method is best suited to large cuts of Capretto Tenderloins require fast cooking methods
	BRAISE	RAGOUT	STEAM
	EXCELLENT Cost effective use of all the carcass Tasty and nutritional benefits	EXCELLENT Cost effective use of lean trimmings Versatile cuts for light main courses Use curry spices and ginger	UNSUITABLE Minced kafadelles suitable for poaching Special low fat diet benefits