Orders ship the second + fourth Mondays/Tuesdays of the month.
Next shipping dates: Tuesday, Dec. 10, deadline to order Dec. 9 at noon CST Pick up date: Dec. 12. || THERE WILL BE NO SHIPPING AFTER DEC. 10 SHIPPING WILL RESUME JAN. 14
Orders ship the second + fourth Mondays/Tuesdays of the month.
Next shipping dates: Tuesday, Dec. 10, deadline to order Dec. 9 at noon CST Pick up date: Dec. 12. || THERE WILL BE NO SHIPPING AFTER DEC. 10 SHIPPING WILL RESUME JAN. 14
Rated 4.6 stars by 5 users
162
Here’s a recipe one of our customers shared with me recently, broiled rosemary garlic goat chops served with sautéed mushrooms and onions, wild rice and asparagus. It looks wonderful. I’m definitely putting this on my to-cook-list. In fact as the weather is warming up with spring, this would be a perfect recipe for the grill, also paired with freshly grown asparagus from our garden.
½ cup fresh rosemary, chopped
5 garlic cloves, minced
Sea salt
Ground black pepper
2 lbs. goat chops or rib chops
1 tbs. olive oil
Pull chops out of fridge to allow to come to room temperature
Mix olive oil, rosemary, garlic, salt and pepper together to form rub
Rub all sides of chops
In a pan, heat olive oil or butter on medium heat.
When hot, pan fry about 3-5 minutes on each side.
After cooking let chops rest for 2-3 minutes. Then enjoy!
Place chops on a greased sheet pan.
Turn on broiler to high. Place chops about 8 inches from the heat source.
Broil for about 10 minutes, flip half way through for desired browning.
After cooking let chops rest for 2-3 minutes. Then enjoy!
Preheat grill to high.
Cook for 4-6 minutes on each side. For thicker chops (3/4 inch) grill for 6-8 minutes on each side.
After cooking let chops rest for 2-3 minutes. Then enjoy!
April 04, 2024
Looking forward to trying goat meat for the first time.
April 04, 2024
I haven’t had goat before so looking forward to my meals.
January 17, 2024
Looking forward to some good goat recipes
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Dan j
April 19, 2024
Look forward to having this had goat before loved it