The fact that goat milk produces delicious cheese is already common knowledge. Unfortunately, their meat is severely neglected in Swiss cuisine. Kids – goats at most eight weeks old – yield wonderfully tender and flavourful meat that is low in fat and cholesterol, but rich in proteins and polyunsaturated fatty acids. This makes kid goat meat ideal for light dishes.
Kid goat neck meat is streaked with fat and distinctly aromatic. It is usually supplied either in one whole piece or in chops, which come from the lower back of the neck.
Kid goat neck meat is best suited to gentle slow-cooking because it becomes tough when heated too quickly. When minced, the neck meat makes a delicious ragout or can be used for terrines, various fillings, sausages, and salamis.
Kid goat shoulder includes the upper area that borders the neck and back, as well as the fleshy part of the front leg. This cut of meat contains plenty of connective tissue, which makes it wonderfully juicy. It comes either as a whole bone-in shoulder, as boneless cuts of meat, or as a prepared rolled joint.
The shoulder is an especially great cut for stews. Many hearty dishes benefit from using it, such as goulash, ragout, or even as part of a roast. Kid goat shoulder is also an ideal basis for tasty sauces, thanks to its high gelatine content.
Kid goat back is the highest quality cut of meat on the animal and is therefore popular with connoisseurs. It consists of three parts: the ribs, the loin, and the sirloin. A whole back weighs around 2.5 kilos. Kid goat back is also available cut into individual pieces. The sirloins are about 15 centimetres long.
When preparing the back as a steak, roast or stew, the thin layer of fat should always be left on the meat. This prevents the meat from drying out and becoming tough.
The kid goat breast covers the belly of the animal and extends below the neck and back. It is characterised by its high fat and connective tissue content and is highly aromatic. Like the shoulder, this cut typically comes bone-in, boneless, or as a rolled joint.
The breast is one of the few cuts of kid goat meat that is well suited to grilling. When cooking, it’s best to leave the fat, bones, and connective tissue in and on the meat to enhance flavour. In addition, an oil marinade can help keep the meat juicy and tender. Cut into chunks, the breast also provides deliciously complementary flavours to a ragout or goulash.
Kid goat shank is a really popular cut: the muscle is extremely lean and it has a comparatively low bone content. It is also available boneless, but is especially flavoursome when cooked whole and on the bone.
The shank is the ideal candidate for a delicious oven roast, since slow-cooking, baking, or braising help to draw out and develop its full flavours. Alternatively, it can be carved and cooked at a low temperature in a pan or on the grill, resulting in a tasty steak. Kid goat shank is also great for smoking: after removing from the smoker, simply marinate the meat and place it on the grill and it will become crispy on the outside yet tender and juicy on the inside.
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