Cooking with Lamb and Goat

Lamb and goat come to life with a wide array of cooking methods and seasonings.

Lamb and goat meat is as easy to prepare as it is versatile. It lends itself to broiling, roasting, braising, barbecuing, stir-frying, sautéing or stewing (see Cooking Methods for more on each of these). Lamb and goat meat is best when served rare to medium. Overcooking, a common mistake, can diminish its flavor and texture. While lamb and goat meat has a classic affinity for many spices and herbs, it requires only simple seasonings to become an excellent offering.

Lamb and goat meat are perfectly suited for cuisines near and far.

Lamb’s and goat’s versatility is compatible with almost any type of menu. They work well with both traditional American fare and the increasingly popular ethnic trends such as Mediterranean, Caribbean and East African cooking. It fits today’s style of lighter, leaner and healthier foods. Barbecue ribs, salad, stir-fried and stew are options for both casual and fine dining menus.