​Goat meat's top nutrients in one 100 gram (3 oz.) serving:

✔️Protein: 27.1 g 54% DV
✔️Vitamin B12 1.19 mcg 50% DV
✔️Zinc: 5.27 mg 48% DV
✔️Riboflavin 0.61 mg 47% DV
✔️Copper 0.303 mg 34% DV
✔️Niacin 3.95 mg 25% DV
✔️Iron 3.7 mg 21% DV
✔️Selenium 11.8 mcg 21% DV
✔️Choline: 106 mg 19% DV
✔️Phosphorus: 201 mg 16% DV

👆Based on an adult, 2,000 calorie diet. The FDA considers 20% Daily Value of a nutrient high, while 5% or less is low.

Serving: 1-2
 
Ingredients: 
This recipe uses leftovers from this goat birria stew 

• 1 pack of ramen noodles
• 1 ½ cups of broth from the stew
• ½ cup of water
• ½ - 1 cup of left-over shredded goat meat from the stew
• 1-2 eggs
• 1 – green onion, chopped

 
Other toppings: 

• Fresh cilantro

• Lime
• Sour cream
• Cheese
• Tortillas on the side

 
Instructions:

1. Reheat the broth, water, meat and the white part of the green onion in a pot, mix to combine. Heat to a boil, then reduce to a simmer on low
2. While that pot is heating, in a second pot, heat water to a boil.
3. Crack the egg(s) and slowly slide into the same pot. As the egg white sets, turn off the heat.
4. In the second pot cook the noodles as the instructions say on the package. Once complete, drain.
5. Transfer the reheated stew and eggs into a bowl. Add the noodles.
6. Top with an additional topping, such as cilantro, lime, cheese, sour cream, green onion tops

Ingredients

• 3 Tbs. poblano chili powder
• 5 dried guajillo chiles, halved with stems and seed removed (substitute with fresh if desired)
• 3 lbs. bone-in goat stew meat, roast, leg or shanks order your goat meat here
• 1 Tbs. sea salt
• 3 Tbs. avocado oil 
• 1 onion chopped
• 1 – 28 oz. can of crushed tomatoes 
• ¼ c of white vinegar
• 2 ½ Tbs. minced garlic from a jar
• 2 Tbs. fresh ginger, grated
• 2 tsp. of oregano 
• 1 tsp. cumin
• 2 tsp. white sesame seeds
• 2 cloves
• 1 cinnamon stick
• 2 bay leaves
• Fresh cilantro
• Lime

 
Instructions:

1. Pre-heat oven to 325 degrees.
2. Toast the chilies in a pan on medium-high heat, about a minute per side. Once finished, put chilies into a bowl, cover with 2 cups of boiling water and set aside.
3. Use the same plan to lightly toast the sesame seeds. Set aside in a bowl.
4. If using larger cuts of meat, cut meat into 1-2 inch cubes. Rub with salt. 
5. Sear the meat in the avocado oil, browning all sides of the meat. As the meat finishes, put on a plate. 
6. Cook the chopped onion in the same pan and oil until translucent and edges are browned. Set pan aside.
7. In a blender, place the toasted peppers and liquid, along with the tomatoes, pepper powder, vinegar, garlic, ginger, sesame seeds, cumin, cloves and oregano. Blend until smooth.
8. In an oven-safe pot, add the meat, onions and blended pepper mixture. Stir and add the cinnamon stick and bay leaves. Add at least 4 cups of water. Add more if the meat is not fully covered.
9. Cover the pot and cook for about 5 hours until the meat is tender and can be easily pulled off the bone.
10. Remove bones and serve with cilantro, lime and a side of tortillas or rice.

The stew is now ready for other recipes: Use the meat and the stew broth for birria tacos (recipe), ramen (recipe), pizza or other dishes. 

Recipe adapted from Tejal Rao and Josef Centeno. 

Prep time: 15 minutes
Cook time: 6-8 hours
Cuisine: Indian
 
Ingredients:

• 1.5 Tbsp garam masala (I use Ancient Indian Spice)
• ½ tsp cumin
• ½ tsp turmeric
• ½ tsp smoked paprika 
• 1 tsp sea salt
• ¼ tsp pepper
• 2 lbs. goat stew meat or goat shanks or goat leg/roast cubed (Cylon Rolling Acres)
• 2 Tbsp. butter
• 1 onion, diced
• 2 Tbsp. minced garlic (I use the refrigerated jar)
• 2 tsp. ginger
• 1 15 oz. can of tomato sauce
• 1/3-1/2 cup of coconut cream (I like Thai kitchen) more to mellow the heat
• Cayenne pepper as desired, for more heat

 
Serve with rice and naan (my bread machine flat bread/naan recipe here). 
 
Instructions: 

1. If using a leg of goat or goat roast, cut to 1-2 inch cubes. The recipe will take longer to cook if it’s not cut up.
2. Mix garam masala, cumin, turmeric, smoked paprika, sea salt, pepper and cayenne pepper (if desired for more heat). Rub the mix on the goat meat. Any remaining seasoning can be put into the slow cooker.
3. Heat the butter in a pan over medium heat. Sear most of the sides of the goat meat in the pan. As meat finishes, place pieces into the slow cooker. Depending on how much meat is used and the size of your pan, you may need to cook in two batches. 
4. Once the goat meat is seared, place the onion and garlic in the same pan. Cook until translucent and the ends are slightly brown.
5. Add ¼ cup of water in the pan with the onions. Scrape the pan to loosen any remaining seasoning or meat. Pour the mixture into the slow cooker. 
6. In the slow cooker, add the ginger and tomato sauce. Stir until well mixed.
7. Cook on low for 6-7 hours. More time may be needed for larger cuts of meat (up to 8 hours). If possible, stir 1-2 times during the cooking time. Cook until tender and the meat easily shreds with a fork. 
8. If your cuts of meat had bones, take out the bones as you separate any meat from the bones. 
9. Add the coconut cream. Use more cream for a mellower, less spicy flavor.
10. Serve over rice with a side of naan.

 
Adapted from www.thekitchn.com

 ILearn more about what cuts of goat meat come with a whole goat order from our farm.

A standard whole goat order typically comes with 25-30 lbs. of meat, offal and bones including:

• 2 - Leg of goat (about 3-3.5 lbs. total)
• 2 - Shanks (2 per pack) (about 2-2.5 lbs. total)
• 2 - Roasts (2.5-4 lbs. total)
• 2 - Rib chops packs - 1 lb. each (about 2 lbs. total)
• 2 - Chops packs - 1 lb. each (about 2 lbs. total)
• 2 - Shoulder steaks packs - 1 lb. each (about 2 lbs. total)
• 3 - Ground 1 lb. packages (3 lbs. total)
• 3 - Stew Meat 1 lb. packages (3 lbs. total)
• Bones and offal (liver, heart, kidneys and tongue) about 7 lbs.

If you're interested in ordering a whole goat, visit our online store. Deciding if a whole goat order is right for you? Read our blog post: 7 Questions to Ask Before Buying a Whole Goat.

This recipe is more of a guide to cooking goat stew meat with a pressure cooker like the Instant Pot. You'll find that after you follow the directions, you may make adjustments on when you add ingredients and other seasonings (before the pressure cook or after), as well as how much cooking liquid to remove.  

By using the pressure cooker, this is a no fail way to easily cook your goat meat so it's tender and flavorful without spending hours in the kitchen. It allows you to use your favorite goat recipe or keep it simple with a seasoning kit or a jar of sauce from the grocery store. 

Ingredients 
1 lb. – Stew goat meat or roast or shanks chopped into cubes – order here
1 tbs. – Butter or your favorite fat/oil for sautéing 
1-2 cups – Bone broth – goat or beef, bullion/water mix or water
 
Your choice of sauce, curry or scratch sauce recipe 
Your choice of veggies
Your choice of side rice, noodles, flat bread, tortillas 
 
Directions

1. Thaw goat meat if frozen. Lightly salt and other seasonings to the meat, if desired.
2. In the pressure cooker’s inner pot with the lid off, sauté the meat on medium heat in butter or your favorite fat or oil to brown the meat. It does not need to be fully cooked.
3. Add any chopped vegetables for the purpose of adding flavor to the meat during the cooking process. I added chopped onion. You can sauté them with the meat, or just add with the next step. This is optional. If you’d like vegetables in your dish as a side, wait to add them after the pressure cooking is complete. 
4. Add any sauces or seasonings, pre-made or scratch recipe. If the sauce includes any cream/milk (dairy or coconut) or yogurt, wait to add them until after the pressure cooking. After following this recipe, you may find it more ideal to add your seasonings or sauce afterwards or before. 
5. Add 1-2 cups of bone broth (bullion/water or water) to the mix. If you’re not adding a sauce until after the cooking is complete, add 2 cups of broth to make sure the meat is completely submerged. Mix ingredients in the inner pot until everything is combined.
6. Put the lid on and properly secure it. Set it for 45 minutes, high pressure, with a natural release (let it slowly release the pressure on its own).
7. Once the natural release is complete
   1. Your dish is ready if it’s already seasoned and no vegetables need to be added. You may wish remove half of the liquid, but it is not necessary. 
   2. If your recipe calls for cream/milk/yogurt, remove at least half of the liquid (about 1 cup), then mix in the cream/milk/yogurt and any other ingredients and vegetables. Set to the simmer setting at medium with the cover off. Cook for about 15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed. 
   3. If you want to just add vegetables, remove about half of the liquid (about 1 cup), then mix in the vegetables. Set to the simmer setting at medium with the cover off. Cook for about 10-15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed.
8. You’re ready to serve your dish with your other sides of choice, such as rice, noodles, flat bread or tortillas, depending on your type of recipe. 

Other tips:

• If you want an easy, no fuss option, you can opt for a sauce in jar. When I made this recipe last, I used a Tikka Masala Curry that I bought off the shelf at the grocery store. 
• This works well with curries or for Mexican or other Latin American dishes as goat barbacoa for tacos or birria. There are a lot of options.

When it comes to goat meat, it can be a challenge to find in grocery stores. Sometimes specialty markets will carry it. But, if you do find it, it is likely imported all the way from Australia. 
 
Australia is one of the world’s largest exporters of goat meat. Most of the goat meat found for sale in grocery stores in the U.S. is sourced from Australia. According to Meat and Livestock Australia:

• imports of goat meat into our country have more than doubled in the last 10 years
• 98 percent of goat meat imported into the U.S. is from Australia
• In 2015, imports were about 40 million pound of goat meat to the U.S.

 
Most of these goats are semi-wild (feral), sourced from Australia’s rangeland.
 
Sourcing goat meat in the U.S.
So how can you find goat meat in the U.S., that’s raise right here in our own country? 

1. If a store in your area carries goat meat, check the label to see where it is from. If you can’t tell ask the manager to know if it’s imported or raised in the U.S. Food co-ops often carry food sourced from local farmers. You can ask the same question at restaurants as well.
​
2.  Look for farms that raise and sell their meat direct to customers. It’s not always easy to do, but with a little homework you can hopefully find some good options. Several places to start include farmers markets, local foods listings and goat breeder organizations. Even an online search can help as well since many farms have an online presence and may even have online ordering options. 

Often buying direct from the farmer means purchasing a whole goat, cut and packaged to your liking. Sometimes you can also purchase individual cuts of meat, which can be convenient if you don’t have a lot of freezer space or want to enjoy a special recipe without needing to purchase large quantities of meat.  

Let us be your choice for enjoying goat meat raised in the Upper Midwest on our farm. Sign up for our email list to know about upcoming sales, recipes and tips for cooking goat meat and updates on what's happening from our farm. In spring of 2020 we will be launching a new ordering website, with an option for shipping right to your doorstep. 

​In celebration of Goatober, we’ve partnered with the Farm Table Restaurant in Amery, Wis., to bring a brand-new dish to highlight flavorful goat meat, with the Smoked Philly Goat with meat from our farm.  The sandwich is a special at the restaurant throughout the month of October. 

If you’re not local, I’m excited to share the full recipe below for you to enjoy at home. A big thanks to the Farm Table staff for celebrating goat meat and sharing this recipe with our farm customers and community.

Thank you to the team at the Farm Table Restaurant in Amery, Wis., for creating this wonderful, smoked Philly Goat Sandwich and sharing the recipe with our community. 

Makes 6-8 sandwiches

Full Ingredient List for rub, braise and sandwiches
1 – 4-pound Goat Roast (leg or shoulder) 
3 - Yellow Onions
3-4 - Heirloom Tomatoes 
2 – Bell Peppers, thinly sliced
1/2 bunch - Fresh Rosemary
½ bunch - Fresh Thyme 
½ Tbs. - Cinnamon
6 - Bay Leaves, divided
1/8 cup - Hungarian Wax Pepper, dried
6 - Garlic Cloves, divided
1 1/2 Tbs. - Oregano, dried, divided
Salt and Pepper
1 Qt. Stock 
1/4 cup - Red Wine Vinegar 
1 1/2 Tbs. – Dijon
Mayo, to taste
8 slices – Provolone 
8 – Hoagie rolls, or other bread of choice
Butter for sautéing and grilling bread
Mesquite pellets for smoking

Directions
Goat Rub Directions

1. Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves and ½ tbs. of oregano into blender.
2. Blend until relatively smooth. 

Goat Braise Directions

1. Rub goat roast thoroughly with pepper and the goat rub
2. Season with salt and pepper additionally, and then let sit over night
3. **(Optional, if you can, do it!) Smoke goat at 220 degrees with mesquite pellets for 1.25 hours
4. If not smoking, sear goat roast on all sides until caramelization is achieved
5. Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2-3 bay leaves, remaining 1 tbs. oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over
6. Cover pan in plastic wrap first (if you have restaurant grade wrap, otherwise omit), then foil
7. Put in 300-degree oven for about 6 hours, flipping roast halfway through
8. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes
9. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches 

1. Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper
2. Toast hoagie rolls, or bread of choice with butter
3. Brush mayo on both insides of roll
4. Fill with about ½ cup of goat meat and ½ cup of the pepper/onion mix
5. Place slice of provolone over meat and vegetables, then place in broiler to melt cheese
6. Enjoy delicious goat meat!

Recipe and photos by the Farm Table Restaurant, Amery, Wis.

Order your goat roasts or leg of goat from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

While this recipe take a while to cook, it is so worth it. You'll have a super tender, braised goat meat dish with a flavorful Thai sauce.

I will often make it before I go to bed. When I wake up, I'll put it in the fridge and then re-heat (and add the veggies) in the slow cooker before dinner.

Braised, Thai Goat Curry in Slow Cooker - Recipe 
Serves 4-6 
 
Ingredients:

• 2 tbs. butter, divided
• 2-3 lbs. goat roast or stew meat/curry cubes
• 1 onion, sliced
• 2 tsp. jarred garlic in water
• ½ tsp. ginger 
• 1 13.5-ounce can, full-fat coconut milk
• 2 large fresh, red tomatoes quartered
• ½ cup Thai red curry paste
• 2 tbs. fish sauce
• 2 tsp. lime juice
• 2 tsp. sea salt
• 2 cups broccoli, florets 
• 1 cup of carrots, thinly sliced

 
Instructions:

1. Heat 1 tbs. of butter in a pan. Brown the meat on all sides. If using a goat roast, slice it into several chunks so it is submerged under the sauce while it cooks.
2. While the meat is browning, blend the quartered tomatoes in a blender or food processor. Set aside.
3. When the meat is done browning, transfer the meat into the slow cooker. 
4. Add remaining butter into the pan. Saute onion and garlic over medium heat for 5 minutes.
5. Pour in coconut milk, stir well.
6. Add tomato purée curry paste, fish sauce, lime juice, salt and ginger. Mix well. Pour sauce over the goat meat in the slow cooker.
7. Cook on low for 10 hours. Add the vegetables during the last 30-60 minutes. 

 
Serve with rice, cauliflower rice, naan flatbread or double the veggies while cooking. 
 
P.S. I’m working on an Instant Pot version of this recipe that I’ll share in the future. I need a little more work on getting the right timing for the goat meat to be the perfect tenderness. 
 
Inspiration from Danielle Walker’s Crockpot Thai Beef Stew at AgainstAllGrain.com at ​https://againstallgrain.com/2014/07/07/crockpot-paleo-thai-stew/

Order your goat stew meat (curry cubes) or roasts from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.