Mohair rib meat Calories

Mohair rib meat comes from an Angora goat, not a sheep. The name refers to the goat’s mohair-producing breed, so it should not be treated as another name for lamb ribs.

Mohair rib meat has a goat-meat flavor, which is often more pronounced than the mild taste of lamb. The exact flavor varies with the animal and cut; aromatic herbs and slow cooking suit it well.

Braising or slow-roasting mohair rib meat is a reliable way to make it tender. Cook it covered with a little liquid over gentle heat, then uncover it briefly if you want a browned surface.

Yes, you can grill mohair rib meat. For thick or bony pieces, cook them gently until tender first, then finish over the grill for browning; this reduces the chance of charring the outside while the inside stays tough.

A marinade of olive oil, garlic, onion, and herbs such as rosemary or thyme works well with mohair rib meat. Marinating adds flavor, but slow cooking—not a highly acidic marinade—is what best softens a tough rib cut.

Mohair rib meat can turn tough when cooked quickly over intense heat, especially if the cut contains connective tissue. Give it time at a gentle temperature until tender, and avoid leaving it exposed to heat after it has finished cooking.

Serve mohair rib meat with roasted vegetables, potatoes, rice, or a fresh salad. If you braise the ribs, spooning some of the cooking juices over a grain or starchy side makes good use of their savory flavor.

Keep raw mohair rib meat covered in the refrigerator and separate from ready-to-eat foods. Cook it promptly, or freeze it in an airtight package; thaw frozen meat in the refrigerator rather than on the counter.

Yes, cooked mohair rib meat can be frozen. Cool it promptly, pack it airtight with a little of its cooking liquid to help retain moisture, and thaw it in the refrigerator before reheating thoroughly.