​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.

Goat Birria Tacos
Serving: 16-20 tacos/4-8 servings

This recipe uses this goat birria stew recipe as the foundation for the tacos
Ingredients

• 1 cup of goat birria meat from the stew ​recipe here
• 1 cup of broth from the birria stew
• 16-20 corn tortillas
• 2 cups of shredded Monterey Jack cheese
• 1 ½ cup of Cotija cheese
• 1 small onion, chopped
• 1-2 tbs butter for frying tortillas
• Cilantro for garnish
• 2-4 limes

 
Instructions:

1. Heat a frypan to medium heat, place a portion of the butter in the pan. You will continue to add butter to the pan as you keep making tacos in batches. Once the butter is melted, place tortillas flat to fill the pan. Depending on your pan size, you may be making 2-3 tacos at a time. 
2. Place small amount of the cheeses on half of each tortilla, then a layer of meat, followed by a second layer of cheese. Then fold over the half of the tortilla without filling to create the taco. 
3. Once the bottom starts to brown, flip the tacos over to brown the other side. Add butter if needed.
4. Repeat this process until all the tacos are made.
5. Heat the birria broth and serve in small bowls for dipping tacos.
6. Garnish tacos with additional Cotija cheese, onion, cilantro and a squeeze of lime. 

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.

Making bone broth is quite simple to do and is way more beneficial for your health than those hard bouillon cubes or even a simple stock. Since the bones are simmered for a longer time with bone broth, it allows for more time to release more collagen, bone marrow, amino acids, and minerals, such as calcium, zinc and magnesium (Cleveland Clinic, 2018). It’s also more economical than the alternative.
 
You can drink it like a cup of tea. Or, I typically will I freeze or can it, and then use it in recipes that call for broth or stock, such as soups, gravies and other dishes. When I made this recipe recently, I used a combination of goat and beef bones.

Nutrient-Dense Bone Broth – Instant Pot or Slow Cooker
Ingredients

• Enough bones to fill the bottom of your slow cooker or Instant Pot – recently I used a mix of beef and goat bones
• 2 tbs. apple cider vinegar 
• Vegetables, such as onion and celery, if you wish
• 1 tbs. refrigerated minced garlic
• 2 tsp. sea salt
• Fresh herbs, if you wish
• Water

 
Instructions

1. Pre-heat oven to 450 F degrees.
2. Rinse bones, layer on sheet pan to roast in oven.  Include veggies, if you wish. I usually will add the onions, but not other veggies at this point. Roast for 1.5-2 hours until the bones are browned, even a little crispy looking. Time may vary on the type of bones you are using.
3. Remove the bones and place in your slow cooker or Instant Pot. If there’s any extra fat or brown crispiness left on the pan, scrape it off and add it to the cooking pot.
4. Add apple cider vinegar, vegetables, garlic, herbs, and sea salt. Fill the cooking pot with water to the top, covering all the ingredients. In the Instant Pot, be sure to keep the water below the max line. I like to fill a cup below this line.
5. Cooking Instructions: Slow cooker: Cook on low for 48 hours. Instant Pot: Set on low pressure, cook for 30 minutes.
6. After cooking is complete, remove bones, vegetables and herbs. You can strain any other residue at the surface. I prefer to keep the extra fat on the top, but some may want to take it off. 
7. Prepare for storage: Freeze in mason jars or zip top bags (leave room for expansion, or they’ll pop). If I have enough time, I’ll can the bone broth so I can store it in my pantry and keep my freezer space for other items. 

 
Uses:

• Drink hot, like tea for an extra daily immunity boost 
• Ingredient for recipes, such as soups, gravies or other dishes. I also like to swap bone broth for the water when cooking rice

 
Tips:

• Keep a gallon size zip top bag in your freezer to add veggie scraps and bones when cooking other meals. Use these items as future broth ingredients. I save chicken bones, bones from steaks, onion ends, veggies that start to go soft, etc. 
• You don’t have to roast your bones. It just adds an extra depth of flavor. If the bones are from another meal where the meat/bones are already cooked, I usually don’t roast the bones.
• If we have a whole chicken for dinner, I’ll debone it after and then put the whole carcass with some of our frozen veggie scraps into a slow cooker to start a batch of bone broth.
• If you order whole/halves/quarters of meat from a farmer through a butcher, ask for the bones. Sometimes they’re aren’t on the cut sheet, but typically you can still get them.

Order your goat bones 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.

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.