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4B Farms Chevon/Cabrito (Goat Meat) Recipes

Below are some recipes that we have collected from several different sources. If you have a favorite recipe that you would like to share with us please send it to with RECIPE in the subject line.



Thank you, COOKS.COM

□   3-5 lbs. goat meat
□   3 tbsp. curry powder
□   1 tsp. black pepper
□   1 lg. onion, chopped
□   3 cloves garlic, chopped
□   Salt to taste or seasoned salt
Clean and wash goat meat. Add curry powder, black pepper, seasoned salt, chopped onion, chopped garlic. Rub seasonings well into goat meat. On a cooking pan place about 1 tablespoon butter or oil, whichever you prefer. Pour meat into pan with oil while it is still cold. Stir and cook until tender.



Thank you, COOKS.COM

□   Goat, hind quarter leg
□   4 c. water
□   6 potatoes
□   6 tomatoes
□   4 onions
□   2 cans tomato sauce
□   6 carrots
□   Salt and pepper
Put goat leg in roaster. Add 4 cups water. Cook slow until almost done. Add remaining ingredients until all cooked tender.



Thank you, COOKS.COM

□   1 leg (haunch) of goat
□   2 (#303) cans green peas
□   2 (#303) cans chopped tomatoes
□   1 1/2 c. fresh mushrooms, sliced
□   1 lg. bell pepper, diced
□   8 lg. onions, sliced
□   2 c. red wine
□   3 tbsp. curry
□   2 tsp. salt
Cut goat into strips and boil with the bones for 1 hour in 1 quart water and wine. Take meat from bone and continue cooking, adding 2 teaspoons salt, sliced onions, tomatoes, and juice from the peas and curry. Cook 3 hours, reducing liquid. Add peas, mushrooms, and diced green peppers. Cook 1/2 hour.


The Best Curry-goat Recipe

Thank you, Boer Goats Farmstay Bed & Breakfast for the next several recipes.

□ 1 lb (600 gms) diced goat meat
□ 3 tbsp ghee (you can use Canola or other vegetable oils) 2 onions, large and finely chopped
□ 3 garlic cloves, fine chopped or 1 tsp minced garlic
□ 2 tsp fresh chopped ginger or 1 tsp minced ginger
□ 6 cardamom pods
□ 1 cinnamon stick, broken into 3 pieces
□ 4 curry leaves
□ 3-4 tbsps curry powder, mild Korma or Madras, it’s your choice 1 tsp chilli powder or to taste (Optional)
□ 2 tsps salt
□ 1 can chopped tomato or preferably 3 large ripe, chopped tomatoes
□ 2 tsp garam masala
□ 2 tbsp fresh coriander (Cilantro) chopped
□ 1 pot yoghurt (I prefer the Greek style or natural thick set type)

1. Heat the ghee in a large sauce pan, and very gently fry the onion, garlic, curry leaves, cardamom pods, cinnamon stick and ginger until it is soft and golden. Stir well. The secret of good curry is very slow cooking at this stage.
2. Add in the curry powder, the optional chilli powder and stir for one minute, ensure that ghee and powder all mix with the onions.
3. Add in the salt, the tomatoes and then gently cook to a nice bubbling pulp. Stir well and continuously .
4. Add in the goat meat pieces and stir well to coat the goat-meat with the mixture.
5. Cover and then simmer on s very low heat for around 45 minutes or until the meat is tender. Don’t overcook!
6. Stir regularly and ensure that the mixture does not stick and burn on pan base.
7. Stir in garam masala 5 minutes from the end
8. Take off stove and let sit for 5 mins to cool down a little
9. Stir in the yoghurt, return to stove top and simmer for 5 minutes uncovered.
10. Sprinkle with fresh coriander (Cilantro)

Goat Meatballs and Tomato Sauce (Serves 4-6)

□ 1lb (500g) lean goat ground meat
□ 1 small onion, chopped
□ 1 tbsp fresh mint, chopped
□ 1 tbsp fresh parsley, chopped
□ ½ cup fresh breadcrumbs
□ ½ tsp pepper
□ 1 egg, beaten
□ Corn flour
□ 1 tbsp olive oil

How to Make your Goat Meat Balls

1. Combine the mince, onion, mint, parsley, breadcrumbs, egg and pepper.
2. Roll into small balls. Place in frig and chill for 30 minutes.
3. Dust the meatballs in corn flour.
4. Fry on medium heat in oil for approx 6-8 minutes.
5. To make sauce, add tomatoes and wine to the pan. Simmer and reduce until thickened
6. Season to taste and add back the meatballs and heat through for 5 minutes


Honey Glazed Roast

Thank you, Ruble C. Coaster, Jr of Mountain Goat Ranch
Yield: 4-6 servings
  • 1 rolled shoulder roast, about 2 lbs.
  • Salt and pepper, to taste
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1½ cup water

Preheat oven to 350 degrees F. Place roast on a rack in a small, open roasting pan. Season the meat with salt and pepper. Cook for 30 minutes.
Prepare the glaze. Combine brown sugar, honey and orange juice; mix well. After 30 minutes, remove roast from oven and apply glaze evenly on all sides. Save some of the glaze for basting during cooking. Add water to bottom of pan to prevent glaze from sticking, and return roast to oven.
Continue roasting, uncovered, basting occasionally until desired doneness (about 60-90 minutes). Test with a meat thermometer: 140 degrees F for rare, 160 degrees F for medium.



Thank you Sheri Ewers (this recipe is great for pork butt roast also)

  • 4-6 pound roast, bone in or boneless - if net wrapped cut net and unroll roast
  • 1/3 cup brown sugar
  • 2 tsp garlic powder or 2 cloves fresh minced garlic
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1 cup water
  • 1 chicken boulion cube

Brown meat in skillet. Combine all other ingredients in a crock pot and stir well until brown sugar is disolved. Place meat in liquid and cook on High for at least 3.5 hours or until tender. Serve over white rice or with potatoes and vegetable.



If you would like to see a chart of the cuts of meat click here, nutritional facts - click here.


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