See more Cooking Tips on the Right

Goat Cooking Tips

How to Roast
• Preheat oven for at least 10 minutes.
• Cook roasts fat side up.

• Use an instant read thermometer. Insert halfway into roast, making sure not to touch bone.
• Remove roast from oven when the internal temperature reaches 155°F (68°C)
• Always allow roast to rest 10 – 15 minutes after cooking before slicing. The temperature will increase a few degrees. Cover loosely with a tent of aluminum foil.

How to Grill Chops
• Use medium ash-covered coals to grill
• Let chops rest a few minutes for optimum juiciness

Recommended Marinades and dry rubs for Veal Chops

Marinades
• Olive oil, crushed garlic, salt and pepper
• Olive oil, balsamic vinegar and crushed garlic
• White wine, minced shallots, oil and fresh tarragon
• Mustard, white wine, thyme and ginger

Dry Rubs (rub the chops with olive oil first so the seasonings will stick):
• Cumin, chili powder, black pepper and brown sugar
• Paprika, chili powder, garlic powder, mustard and brown sugar
• Thyme, sage, salt and pepper

How to Sauté and Pan-Broil
• To sauté/pan-fry, cook over medium high heat in 2 tablespoons (3ml) of oil for a short time. Do not add water; do not cover.
• To pan-broil, cook over medium heat in a heavy nonstick skillet. Do not add oil or water; do not cover.

How to Braise
To braise, sear veal on all sides in a heavy , lidded casserole. Add ½ to 2 cups (118 to 473ml) of liquid. Bring to a boil; reduce heat. Cover tightly and simmer gently over low heat on top of range or in a preheated 325°F (163°C) oven until goat is fork-tender.

Back to Top