Goat Loin

The loin runs along the back and holds the most tender meat on the goat, including loin chops. This is the one goat cut that can take quick, direct heat, provided the animal is young and you do not overcook it.

How to cook goat loin

Treat loin chops like lamb chops. Season, sear hard in a hot cast iron pan or over coals, and pull at medium, around 145F internal. Rest them. Past medium, lean goat loin turns dry and tight, so keep a thermometer close. A quick marinade with oil, garlic, and lemon helps.

When to braise instead

If the goat is older or the loin is small and bony, braise it with the tougher cuts. Save the sear for young, well-trimmed loin.

What to make

Sear loin chops and serve with the sauce from a batch of curry goat, or work them into a mixed grill. More on temps in our pan-searing guide.

FAQ

What temperature for goat loin chops?

Pull at about 145F for medium and rest. Lean goat loin dries out quickly past that point.

Can you grill goat loin?

Yes. Young loin chops grill well over hot coals. Keep them short of well done.

Part of our goat cuts guide. Find pasture-raised goat through the Find a Farmer directory.