Braised Goat Shoulder with Preserved Lemon and Olives
Braised goat shoulder turns meltingly tender with preserved lemon and green olives. Get exact temps, timing, and tips for a Moroccan-style dinner.
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Slow-Roasted Goat Leg (Tender, Greek-Style Recipe)
Slow-roasted goat leg cooked low and covered with wine, garlic, and lemon until it pulls off the bone.
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Goat Barbacoa
Barbacoa in Mexico is often goat, cooked low and slow until it shreds into the most tender bite on the animal. It is a close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat itself: silky, spiced, and pulled straight into a warm tortilla. Traditionally it is cooked…
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Jamaican Curry Goat
Curry goat is Sunday food across the Caribbean: bone-in goat marinated in curry, seared, and simmered low with Scotch bonnet and thyme until the meat gives way. The bones do the heavy lifting here, thickening the gravy and lending it a depth you cannot get from boneless meat. It is a patient dish, not a…
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Goat Birria
Birria de chivo is the original: goat, not beef, braised in a deep red chili adobo until it falls apart. The braising liquid becomes consomme, the cup of brick-red broth you dip the tacos in, and it is every bit as important as the meat. It takes an afternoon, but almost all of it is…
