Every cut asks for something different.
A shoulder wants time in a covered pot. A loin chop needs a gentler hand with the clock. Getting to know goat begins with getting to know the cut.
Vinegar has become a little gem in my own goat cooking. It brings brightness to a marinade, but acid works mainly near the surface: more vinegar or more soaking time does not guarantee a tender roast. With shoulder, neck and shank, gentle cooking with moisture does the deeper work.
There is a whole world of knowledge to learn from: chile, vinegar and warm spices in Mexican birria; ginger, garlic and yogurt in many South Asian preparations; aromatic stews and slow-cooked goat in many African and Middle Eastern kitchens. These are varied traditions, with as many differences as connections.
The new nine-page PDF, Getting to Know Goat, brings those practical elements together: cuts and cooking methods, vinegar and yogurt marinades, spice combinations, three recipes to try, and notes for cooking at our New Mexico elevations. The recipes are original adaptations awaiting testing with LaLa meat.
For a Friday route: choose from the available cuts in the Meat Shop and check the current delivery route. Friday Route Delivery is the way orders reach you.
The cooking guide is $5 on its own and included at no additional charge with goat-meat purchases. Email christina@lalagardens.com with your meat order number and I’ll send your copy personally; you don’t need to buy it separately.