Goat in the Kitchen

Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat

Goat accounts for about 6 percent of red meat consumption worldwide, with the annual per capita consumption for goat weighing in at 1.7 pounds

Goat meat is rich in dietary potassium; 100 g of goat meat has about 385 mg of potassium. Potassium has a role in stabilizing heart rhythms too.

About 100g of goat meat has only 82 mg of sodium. The low-sodium content of goat meat helps in regulating blood pressure and reduces the chances of developing pulmonary hypertension.


Cabrito Loaf

1/4 cup chopped bell pepper

1/4 cup chopped celery

1/4 cup chopped onion or dry onion flakes

1/4 cup shredded carrots

1 chopped Jalapeno (optional) fresh or canned

1 egg (beaten)

1 cup croutons, stale bread crumbs or stuffing mix

1 T each: salt, black pepper and garlic powder

Mix together and let stand five minutes.

Add in 2 lbs. ground Cabrito (goat meat) and mix well pack into loaf pan.

 Bake at 350 for 1 1/2hours.

 Remove from oven.

Mix 1/4 cup catsup and 1/4 cup BBQ sauce and spread over the top of loaf.

Bake another 5 minutes.

Remove from oven, Cool it and Serve.

Serves six people normally.

Keep the leftovers for Meatloaf Sandwiches the next day!

meatloaf sanswich
Photo by Rajesh TP on Pexels.com

Pan Seared Lamb Loin Chops with Tart Cherry Compote

Recipe provided by

Chef Billy Parisi


For the Marinade:

  • 1 ½ tablespoons finely minced fresh thyme
  • 1 large peeled and small diced shallot
  • 6 finely minced garlic cloves
  • zest and juice of 1 lemon
  • 1 ½ cups of olive oil + 1 tablespoon
  • 10 4-ounce American lamb loin chops
  • 1 tablespoon unsalted butter
  • salt and pepper to taste

For the Sauce: 

  • 2 tablespoons unsalted butter
  • 1 small peeled and small diced shallot
  • 2 finely minced garlic cloves
  • ½ cup red wine, I prefer merlot
  • 3 cups good beef stock
  • 1/3 cup dried cherries
  • 1 teaspoon each finely minced fresh thyme, parsley, and chives
  • 2 teaspoons of crushed pistachios


Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13×9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

Cumin Lamb Noodles


  • 2 1/2 Tablespoons cumin seeds
  • 1 Tablespoon Sichuan peppercorns
  • 1 package wide rice noodles, cooked (16 ounces)
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 pound American lamb shoulder, thinly sliced
  • 3 green onions, roughly chopped
  • 1 yellow onion, halved and thinly sliced
  • 1 serrano pepper, finely chopped, optional
  • 3 Tablespoons soy sauce
  • 1 Tablespoon chili oil
  • 1 Tablespoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar

To Garnish:

  • 1/2 cup cilantro, minced
  • 1 Tablespoon sesame seeds
  • Chili oil, for serving


Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.

Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.

Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.

Serve garnished with cilantro and drizzled with chili oil. Enjoy!

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Spicy Lamb Coconut Curry Ramen


2 tablespoons sambal oelek

2 shallots, peeled and halved

6 cloves garlic, peeled

1 (2 inch) piece ginger, peeled and sliced

1/4 cup cilantro stems, chopped

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder

1 tablespoon vegetable or canola oil

2 (14 ounce) cans unsweetened coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon light brown sugar

Kosher salt

Spicy Lamb (recipe below)

2 (3 ounce) packages instant ramen noodles, flavor packets discarded*

2 eggs

1 bunch scallions, very thinly sliced

1 lime, sliced into wedges

Cilantro, for garnish


1 tablespoon vegetable or canola oil

1 pound American ground lamb

2-3 teaspoons sambal oelek, depending upon how spicy you’d like

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

Kosher salt


Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.

Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.

Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.

Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.

Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).

Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.


*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!

**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!

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