We developed these recipes in our own kitchen. They've been further refined by friends and customers of Longlane Farms all over the world. We invite you to try them, and we welcome and appreciate your feedback--especially since we prepare these regularly for our family too! For goat recipes from all around the world, please see the Linked Recipes below.
We're Rick Bayless fans! We enjoyed a wonderful meal that featured goat molé at Topolobampo that definitely played a part in our desire to start raising meat goats.
Imma at Immaculate Bites has the best Jamaican-style curried goat recipe, and she also shares her curry powder recipe as well.
A trip to Puerto Rico in October, 2018 reminded us of the amazing variety of curries found in the Caribbean.
This is the gateway goat recipe that is most popular with our kids and friends who've never tried goat before. We serve it over Chinese black rice with a poached peewee egg on top when feeling fancy. Also amazing in a bowl with a hunk of french bread on the side.
You can dial the heat in this one up or down to suit your taste buds.
This is one of the easier to make biryanis. Delicious!
Grains of paradise and njansa add out-of-the-ordinary flavors that really accentuate the delicate flavors inherent in high-quality goat meat.
This fiery roast goat, a cold beer, and some flat bread are all you really need in life!
This curry is amazing due to the subtlety of the flavors. It's not so spicy, so each ingredient really shines through.
We purchase Shan products at the largest nearby Indian grocery. This mix is amazing with goat, but check the bottom to make make sure that you have a fresh package. We follow the directions on the package and often add a little more spice mix and veggies. We've doubled the veg and added another tbsp of the spice mix to ensure leftovers. We like to serve this with rice.
We've tried a lot of different sausage recipes with ground goat, and this one is super unique. One friend said it would be better as a lunch, dinner, or supper sausage. We like it as a breakfast sausage too.
Though a bit more advanced (it calls for casings and curing salt), this one also really puts the spotlight on the goat meat. Try this one as a bulk sausage if you'd like.