Rack of Goat

The goat shoulder roast is excellent for slow cooking and braising methods. These methods will yield the equivalent of pulled  that falls off of the bone. Pulled goat will go great with any of your favorite sauces. 100% grass fed goat.

Weight Range:
Small: 2.0 – 2.9 lb.
Medium: 3.0 – 3.8 lb.

The goat loin roast, also called saddle, is one of the most tender and prized goat cuts. Goat loins will have significantly less fat cover than lamb loins due to the difference in how fat is stored on the body. Rub the loin with olive oil, herbs and your favorite spices. It is common to first sear and then finish in the oven. The result is succulent and delicately flavored meat.

Our full and half loin is bone-in and easily boned if preferred for recipes that call for stuffed, rolled and tied loin. 100% grass fed goat. Not Trimmed. There may be a 2 week wait time. 

Full Loin Serves 4     Half Loin Serves 2

Weight range:
Half: 1.4 – 2.0 lb.
Full: 2.8 – 3.8 lb.

Our leg of goat is center cut to provide the prime center section of leg. The rump and shank have been removed for easier cooking and consistently tender meat. This results in flavorful meat with a high meat to bone ratio. Rub with olive oil and your favorite spices. 100% grass fed goat.

Weight range:
Petite:  2.3 – 2.9 lb
Small:  3.0 – 3.6 lb
Medium: 3.7 – 4.2 lb
Large: 4.3 – 5.0 lb