Goat Cuts
Goat breaks down much like lamb, into a handful of primal areas that each want a different cooking approach. Because goat is so lean, most cuts do best braised or stewed. Here is where each cut comes from and how we cook it.
Every goat cut
- Goat leg: the hind leg, meaty and lean. Bone-in for braising or slow roasting, boned and cubed for curry.
- Goat shoulder: hard-working front-quarter meat with more connective tissue. The best cut for birria and pulled goat.
- Goat loin: the tender strip along the back, including loin chops. The one cut that can take quick heat.
- Goat shank: the lower leg, full of collagen. Braises into fork-tender meat, goat osso buco style.
- Goat ribs: the rib section, small and flavorful. Braise then finish over fire, or slow roast with a rub.
How to choose
For low-and-slow dishes (birria, curry, barbacoa) buy shoulder, leg, shank, or a mix of bone-in stew pieces. The bones and connective tissue are what make the sauce rich. For a quick meal, loin chops from a young animal, cooked to medium, are the move. Learn the method in our braising guide, then cook goat birria or curry goat.
FAQ
Which goat cut is best for curry?
Bone-in leg and shoulder, cut into chunks. The bones enrich the sauce and the meat stays moist through the long simmer.
Can you grill goat?
Loin chops and ribs from a young goat grill well if you keep them short of well done. Tougher cuts should be braised first, then finished over fire.