Ontario Bone in Stew

Cooking bone-in goat meat can be a delightful experience, offering rich flavors and tender results when prepared correctly. Here’s a comprehensive guide to preparing and cooking bone-in goat meat, including different cuts, cooking methods, and tips for the best results.

Popular Cuts of Bone-In Goat Meat

1. Goat Shoulder: Often used for slow-cooking, braising, or roasting. It’s flavorful and becomes very tender when cooked slowly.
2. Goat Leg: This cut can be roasted or braised. It’s similar to lamb leg and can be cooked bone-in or boneless.
3. Goat Ribs: Perfect for grilling or roasting. They can be cooked as a rack or separated into individual ribs.
4. Goat Chops: These are cut from the rib section and are great for grilling or pan-searing.

Cooking Methods

1. Roasting Bone-In Goat Leg or Shoulder

1. Preparation:
   • Seasoning: Rub with olive oil, salt, black pepper, garlic, and herbs like rosemary, thyme, or cumin. You can also marinate the meat for several hours or overnight for deeper flavor.
2. Preheat Oven: Preheat your oven to 325°F (163°C) for slow-roasting.
3. Roast:
   • Place the goat leg or shoulder in a roasting pan. Optionally, add vegetables like onions, carrots, and potatoes around the meat.
   • Roast for about 20-25 minutes per pound, or until the meat reaches the desired doneness:
     • Medium-Rare: 135°F (57°C)
     • Medium: 145°F (63°C)
     • Well-Done: 160°F (71°C)
4. Rest: Let the meat rest for 15-20 minutes before carving to ensure juiciness.

2. Braising Goat Shoulder or Leg

1. Preparation:
   • Sear: Heat oil in a large pot or Dutch oven. Sear the goat meat on all sides until browned.
2. Add Liquid and Vegetables:
   • Add onions, garlic, and other vegetables. Pour in liquid (such as beef or chicken broth, wine, or a combination) and add herbs and spices.
3. Braise:
   • Cover and cook in a preheated oven at 325°F (163°C) or on the stovetop over low heat for 2.5 to 4 hours, depending on the size of the meat. The meat should be tender and easily pull away from the bone.
4. Rest: Let the meat rest before serving. You can also skim off excess fat from the braising liquid if needed.

3. Grilling Goat Ribs or Chops

1. Preparation:
   • Marinate: Marinate goat ribs or chops with a mixture of olive oil, garlic, spices (like paprika, cumin, and coriander), and herbs.
2. Preheat Grill: Preheat your grill to medium-high heat.
3. Grill:
   • Grill the ribs or chops for about 6-8 minutes per side for medium doneness, or until the internal temperature reaches 145°F (63°C) for medium. Adjust the time based on thickness and desired doneness.
4. Rest: Let the meat rest for a few minutes before serving.

Serving Suggestions

• Sauces: Serve with sauces like a yogurt-based sauce, spicy harissa, or a fresh mint chutney.
• Sides: Pair with side dishes such as rice, couscous, roasted vegetables, or flatbread.

Tips

• Marinating: Marinating goat meat helps tenderize and infuse flavor. Even a short marination time can be beneficial.
• Tenderness: Goat meat is lean and can become tough if overcooked. Slow cooking methods like braising or roasting are ideal for breaking down the connective tissue and ensuring tenderness.
• Spices: Goat meat pairs well with robust spices and herbs. Experiment with flavors like garlic, cumin, coriander, and rosemary.

Flavors and Variations

• Spicy: Incorporate spices such as chili powder, paprika, or cayenne for a spicier profile.
• Sweet and Savory: Add ingredients like honey or balsamic vinegar to balance the flavors with a touch of sweetness.

Cooking bone-in goat meat can yield wonderfully flavorful dishes with the right techniques and seasonings. If you have specific preferences or need further details, feel free to ask!