Goat is eaten in Africa and all over the Caribbean, but most Americans cringe when you mention eating goat meat. Well, they are missing out because like lamb, goat has a pleasant, slightly pungent, flavor that is best brought out by grilling the meat slowly at low temperatures. Similar to preparing lamb, don't be shy with the herbs and seasonings because the flavor of goat stands up well to heavy seasonings and marinades.
Place the goat meat into the resealable plastic bags and add 2 cups of the marinade, reserving the other cup for basting the meat as it cooks. Turn the bag several times to liberally coat the pieces of meat with the marinade. Place the bags in the refrigerator overnight.
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Preheat the grill. One side of the grill should be heated to medium-high, or 400 degrees Fahrenheit, and the other side should be set to medium-low, or 300 degrees Fahrenheit. If your grill only has one burner or if it is a charcoal grill, heat the entire grill to medium-high.
Take the meat out of the refrigerator and allow it to warm to room temperature, or 70 degrees Fahrenheit. Room temperature meat will stay more juicy when grilled, and that is very important for goat meat, which tends to get tough if it is overcooked. Rub the goat meat with your dry seasoning.
Wrap small pieces of meat or boneless pieces in aluminum foil. The foil will protect smaller pieces from overcooking, as well as continually bathe the meat in marinade. Large pieces of meat can be placed directly on the grill because they are less vulnerable to overcooking or drying out.
Grill the goat meat on the medium-high side of the grill for three to four minutes, then turn the meat or the foil packet and grill it for an additional three to four minutes.
Move the meat to the medium-low side of the grill for 10 to 15 more minutes. If you are working with a one-burner grill or a charcoal grill, lower the heat to medium-low, or about 300 degrees Fahrenheit. Baste large pieces of meat and meat not wrapped in foil with the reserved marinade every five minutes.
Insert a meat thermometer into a piece of the goat meat, avoiding the bone. The meat should register 135 to 140 degrees Fahrenheit for medium. Do not cook the goat past medium or it will become dry and acquire an unpleasant flavor.
Take the goat meat off the grill and place it on a serving platter. Add salt and pepper to taste. Allow it to rest for 15 minutes before you serve it.
Things You'll Need
3 cups marinade of your choice, such as a jerk marinade or a spicy pepper marinade
3 lbs. bone-in goat meat
1 cup dry seasoning of your choice
Salt and pepper to taste
2 to 4 resealable plastic bags