Goat meat has a unique taste that can be complemented with flavours & spices and be adapted to your favourite lamb recipes.

However, consumers need to learn a few basic rules regarding cookery:

• Cook goat meat at low temperatures.
• Due to its low-fat content and lack of marbling (small streaks of fat found within the muscle), goat meat can lose moisture and toughen quickly if cooked at high temperatures.
• Cook goat meat with moisture.
• To enhance flavour and increase tenderness, use a marinade on the meat before cooking and continue to baste whilst cooking.
• Or cook with moist heat, such as stewing.

When Roasting:

• Try searing the meat prior to placing in the oven.
• Take care to use foil or an oven bag & baste frequently to stop meat from drying out.
• Cook on a low heat (150-160C) for around ½ hour per 500gm.