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On Your Plate

Try Something Different Tonight..

Try Something Different

Goat Recipes

goat chops

Apricot Glazed Mustard Goat Chop

From Chef Jim Wahley, Consultant Chef for KDA Farm to School


  • 1/4 c Apricot jam

  • 2 tb Honey mustard

  • 2 Garlic cloves; chopped

  • 2 tb Soy sauce

  • 2 tb Olive oil

  • 1 ts Dried rosemary

  • 2-3 lbs. Loin Chops

  • 1/2 c Red wine

  • 1 c Beef stock; canned/homemade

  • Salt/Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder over chops. Season well with salt and pepper.

Marinate for 30 minutes.

Broil chops for 3 minutes per side. Then bake at 425F 5-10 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Cook chops until internal temperature is 145 degrees. 

goat burger

Italian Goat Burgers

From Copeland Family Farms


  • 4 unseasoned ground chevon patties

  • 8 tablespoons marinara sauce

  • Italian seasoning (the fresh or paste kind in a tube is best, but dry will work)

  • 4 slices of provolone or mozzerella cheese

Grill burgers until nearly cooked through. While remaining on the grill, spread 2 T of marinara   sauce on each burger.Sprinkle with Italian seasoning & lay 1 slice of cheese over each burger. Leave on grill until cheese is melted.

Cook ground meat until internal temperature is 160 degrees.

goat wrap

Korean Lettuce Wraps

From Chef Jim Wahley, Consultant Chef for KDA Farm to School


* 16 Boston Bibb or butter lettuce leaves
* 1 pound ground goat
* 1 tablespoon cooking oil
* 1 large onion, chopped
* 2 cloves fresh garlic, minced
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce
* 2 teapoons minced pickled ginger
* 1 tablespoon rice wine vinegar
* Asian chile pepper sauce (optional)
* 1 (8 ounce) can water chestnuts, drained and finely chopped
* 1 bunch green onions, chopped
* 2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground goat in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked goat; continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like aburrito, and enjoy!

Cook ground meat until internal temperature is 160 degrees.

leg roast

Leg of Goat

From Copeland Family Farms


  • 1 leg of goat (3 to 5 lbs), boned 

  • 2 t salt 

  • 1 c wine or vinegar 

  • 1 t sage 

  • 1 c vegetable oil 

  • 3 large potatoes 

  • 3 onions 

  • 1 bay leaf, crumbled 

  • 3 large chilies   

  • 1 t rosemary 

  • 2 garlic cloves, skins removed

  • 1/2 t crushed pepper

Combine vinegar, oil and seasonings. Pour over meat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove meat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic. Pour 1/4 cup marinade over vegetables. Place meat on roasting rack over vegetables. Pour 1/4 cup marinade over meat. Roast at 325° F for approximately 25 minutes per pound of meat. Baste with 1/4 cup marinade every 20-30 minutes before carving.

Cook chops until internal temperature is 145 degrees.

leg roast

Terry's Too Easy Pot Roast

Provided by Terry Hankins, Goat Rancher Magazine


  • 5 pound goat shoulder

  • 2 cups water

  • 1 large onion

  • 2 cloves garlic

  • Worcestershire sauce

  • Salt

  • Pepper

  • 5 medium potatoes

Put shoulder roast into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving.

Can also use a crock pot but put onions and potatoes in the bottom of the crock pot, reduce water to 1 ½ cups and cook on low for 8 hours.

Cook chops until internal temperature is 145 degrees.


Braised Shoulder of Goat with Kasha

Provided by Shady Grove Farm


  • Heavy stockpot or Dutch oven; cast-iron skillet

  • 2 – 2 ½ lb shoulder of young goat

  • 2 tbsp olive oil

  • salt & black pepper

  • 3 stalks green garlic, chopped

  • 1 dried green chile

  • 1 bay leaf

  • 3 sprigs sage

  • water to cover

  • 2 cups uncooked kasha

  • 1 egg, thoroughly beaten

  • 5 carrots, peeled and coarsely chopped

  • 2 stalks celery, same

  • 1 large onion, same

  • 1 Tbsp butter

Saute’ garlic in very hot olive oil till golden. Add meat, and brown on all sides. As each side is browned, salt & pepper it to taste. Add bay leaf, chile, crushed, sage and water, reduce heat, cover and let simmer.

In a dry skillet, stir kasha with wooden spoon until heated thru, then add beaten egg, and continuestirring till kasha is coated and mixture is dry and fluffy. Add to pot with meat & keep simmering.

Melt butter in skillet, and saute’ first carrots till lightly browned, then celery, then onions last, stirring until any liquid is absorbed. Add to meat, broth & kasha, reduce to very low heat and simmer,covered, until meat is tender. Serve with country bread.


Grilled Goat Ribs

Provided by Shady Grove Farm


  • 1 section goat ribs, cut into 4 pieces

  • 4 cloves garlic, peeled & chopped

  • 8 sprigs fresh rosemary

  • salt & pepper

  • olive oil to cover

Up to 24 hours ahead, place ribs in shallow ovenproof dish, sprinkle with seasonings and cover with olive oil. Cover with plastic wrap and marinate overnight or till grill is ready.

Over hot coals, quickly sear ribs very brown on both sides. Return to dish, cover with foil and bake in 350 oven 15 to 30 minutes.

Serve with brown rice, salad with vinaigrette, and a spicy fruit chutney. Serves 2

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