Goat meat

Shoulder, neck and shank are best braised: brown the pieces, add liquid and simmer gently with the lid on for about 2–3 hours, until a fork slides in easily. Keep the pot at a low simmer rather than a hard boil.

Choose shoulder, neck or shank for stews, where slow cooking softens their connective tissue. Leg works well roasted, while chops and smaller tender pieces suit quicker cooking.

Yes: goat chops and thin leg steaks grill well over high heat, especially after a few hours in a marinade. Turn them once and avoid overcooking, as lean cuts can dry out quickly.

Goat is used in dishes such as Jamaican curry goat, Indian mutton curry and biryani, and Moroccan-style tagines. Tougher cuts are especially suited to curries and stews that simmer slowly in spiced liquid.

Keep raw goat meat covered in the fridge and cook it within 1–2 days, or freeze it for longer storage. Refrigerate cooked meat within 2 hours and use it within 3–4 days; thaw frozen meat in the fridge.

Yes. Lamb is usually richer and fattier: it has 164 kcal and 9.4 g fat per 100 g, compared with 127 kcal and 5 g fat in goat meat. Use the same cut and cooking method, but check sooner for doneness because lean goat can dry out.

Cook whole cuts to 63 °C and let them rest for at least 3 minutes before carving. Cook minced goat meat to 71 °C.