Frequently asked questions

Most people describe the taste of goat as delicious and like lamb, but leaning also towards the taste of beef. The best way to know what it is like is to give it a go. 

Goatmeat is classified as a red meat. High quality farmed goatmeat, like ours, will have light pink to bright red, firm, fine grained flesh with well distributed white fat (USDA, Goat from farm to table).

Boer goats were specifically bred for goatmeat production and are therefore meatier that other goat breeds. Quality farmed Boer goatmeat is known for its tenderness, juiciness and mild flavour.

Farmed goats are cared for in similar ways to the husbandry practices of high quality farmed lamb or beef, which is evident in the taste and tender texture of farmed goatmeat. As farmed Boer goats were intentionally bred for goatmeat they are also generally larger and meatier in size. Rangeland goats (previously known as feral, bush or wild goats) are a combined breed of goats which have adapted to live in Australia’s rangelands. Rangeland goats are normally wild harvested on an annual basis, primarily for the export market.

Yes, very.  Farmed goatmeat is tasty and easy to cook with while also being exceptionally lean and low in fat, cholesterol, calories and saturated fat – and high in protein and iron. Goatmeat is the ideal choice for health conscious consumers (Goat Farming, MLA, 2007; Should we eat more goat meat, The Guardian, 2012). Studies suggest that goatmeat is over 50% lower in fat than beef and about 40% lower in saturated fat than chicken (Eat goat. It’s a healthy choice, Michigan State University, 2012). Read more about the benefits of goatmeat at Why goat?

Farmed Boer goatmeat is known for its tenderness, juiciness and mild flavour. Depending on the cut of goatmeat, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising and stewing. You can read more about cooking different goat cuts on our Blog, but the simple rule is for the tender cuts use dry cooking methods and for less tender cuts use moist heat such as braising and stewing.

Goatmeat cuts are similar to those for lamb. The interactive Gourmet Goat Lady goatmeat chart illustrates the cuts from a whole goat. If you need more information or have more questions about goat cuts feel free to contact us.

Cabrito, Capretto and Chevon are different cultural and age related names for goatmeat. The definitions we work by for our produce is as follows:

• Cabrito & Capretto: Young milk-fed kid goat with a carcase weight between 6 and 12kg. The meat is pale pink in colour, very tender and mild in flavour. Premium quality Cabrito (Spanish term) or Capretto (Italian term) is highly desired in traditional Italian, Spanish and Greek cuisine. Capretto is a seasonal product and is only available from The Gourmet Goat Lady from September to December each year. Contact us to pre-order your Capretto.
• Chevon: This (French) term describes prime farmed ‘young goat’, not more than two-tooth and with no male secondary sexual characteristics. The meat is a little more red and the animal is larger that Cabrito or Capretto. Good quality farmed Chevon is also tender, juicy and flavoursome. Our Chevon is available all year with a maximum age of 16 months

We offer the highest quality goatmeat, winning 12 Sydney Royal Fine Food Show medals in the past 3 years.

Goat Sausages  

• Texan Chilli (with a bite) – 2013 Bronze
• Honey Mustard – 2013 Bronze
• Mediterranean – 2013 Bronze
• Rendang Curry – 2012 Bronze
• Romano and Parsley – 2013 Silver
• Sundried Tomato, Olive and Feta – 2011 Silver
   

Goat Mini-balls

• Lime and Chilli – 2012 Bronze
• Rosemary and Pinenut – 2012 Silver
• Ginger and Fruit – 2012 Bronze
• Rendang Curry – 2012 Bronze
   

Pre-prepared meals 

• Goat Curry – 2013 Silver