Kid goat meat (bone-in) Calories

Cook bone-in kid goat meat gently with moisture so the meat has time to become tender without drying out. Braise it covered with a little stock or water, or roast it covered and uncover it near the end to brown.

No. Kid goat comes from a young goat, while lamb comes from a young sheep. Kid goat meat is generally leaner and milder, so recipes may need a little added moisture or fat to keep it succulent.

Use low, steady heat and allow enough time for the connective tissue to soften. Braising bone-in pieces in a covered pot works well; cutting cooking short or using very high heat can leave kid goat meat tough or dry.

Yes, bone-in kid goat meat can be roasted. Season it, add a little liquid to the roasting dish, and keep it covered for most of the cooking so the lean meat stays moist; uncover it briefly to brown.

A simple marinade of yogurt or olive oil, garlic, herbs, and spices complements kid goat meat without hiding its mild flavor. Marinate it in the refrigerator, and discard any marinade that has touched raw meat unless you cook it thoroughly.

Not necessarily; cooking time depends more on the size and cut of the pieces than on whether the meat is kid goat or lamb. Check tenderness during slow cooking, since lean bone-in pieces can dry out if left at high heat.

For a whole cut of kid goat meat, cook it to 63°C (145°F) and let it rest for at least three minutes. Use a food thermometer in the thickest part without touching the bone, which can give a misleading reading.

Refrigerate cooked kid goat meat in a covered container within two hours of cooking. Eat it within three to four days, or freeze it for longer storage; reheat leftovers until steaming hot throughout.

Yes, bone-in kid goat meat works well in curry because the bones add flavor as the dish simmers. Brown the pieces first if you like, then cook them gently in the sauce until tender and fully cooked.