8 Goat Recipes From 8 Cuisines.

The most widely eaten red meat on the planet, though it is nearly invisible in northern European kitchens. Leaner and firmer than lamb with a cleaner, less fatty flavour, it rewards long wet cooking: curry goat in the Caribbean, birria in Mexico, mansaf in the Levant, pepper soup in West Africa. Young kid can be roasted; older animals need two hours or more in liquid. Bone-in pieces are worth seeking out, since the marrow does most of the seasoning.

8 recipes on this route