Celtnet Goat Meat Recipes and Cookery, Home Page





Welcome to Celtnet's Goat Meat Recipes Page — This page provide links to all the goat meat recipes presented on this side. Goat is very much a traditional meat and is notable in the cuisines of Africa, the Caribbean and the Middle East. Goats are hardy animals that are easy to herd, like sheep and which provide both milk and meat. Unlike sheep, goats tend to be hardier and require less maintenance. They are therefore amenable to more rugged and arid terrains. Kid goat is very tender and is a feature of Northern Italian and Sardinian cuisine. As a lean meat, it is enjoying something of a resurgence in the USA and more recipes for this meat are becoming available. It is also becoming easier to find outside of African and Caribbean markets. Here I have gathered a number of recipes for both mature and kid goat sourced from across the globe, as well as more modern recipes. Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of goat meat recipes follow (limited to 100 recipes per page). There are 134 recipes in total:


Image link to Francatelli Victorian recipes section of the site

Cake Recipes

Cake Recipes, Baking Cakes, Traditional, Historic and Modern Cakes

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Afia Efere
(White Soup)
     Origin: Nigeria
Gigot de Chèvre
(Goat Roast in White Wine)
     Origin: Mauritius
Haedus sive Agnum Tarpeianum
(Kid or Lamb à la Tarpeius)
     Origin: Roman
Afia Efere Ebot
(White Soup with Goat Meat)
     Origin: Nigeria
Ginger and Lime Glazed Goat Steaks with Rice
     Origin: Fusion
Haedus sive Agnus Crudus
(Seasoning for Raw Kid or Lamb)
     Origin: Roman
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb)
     Origin: Roman
Glazed Goat Meat Pâté
     Origin: French
Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb)
     Origin: Roman
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb, Another Way)
     Origin: Roman
Goat and Aubergine Kebabs
     Origin: Haiti
Honey-glazed Goat Roast
     Origin: American
Aliter Haedinam sive Agninam Excaldatam
(Roast Kid or Lamb)
     Origin: Roman
Goat and Cassava Leaf Soup
     Origin: Liberia
Isi Ewu
(Spiced Goat Head)
     Origin: Nigeria
Aliter Haedum sive Agnum Assum
(Roast Kid or Lamb, Another Way)
     Origin: Roman
Goat and Vegetable Roast
     Origin: British
Iskudheh Karis II
(Meat Pilaf)
     Origin: Somalia
Aliter Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb, Another Way)
     Origin: Roman
Goat Boko-Boko
(Goat Boko-Bok)
     Origin: East Africa
Jamaican Goat Cocoa Bread Patties
     Origin: Jamaica
Arní e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Goat Brochettes
     Origin: Rwanda
Jamaican Goat Patties
     Origin: Jamaica
Aruban Curried Goat
     Origin: Aruba
Goat Burgers with Feta Cheese
     Origin: British
Jerk Kebabs
     Origin: Jamaica
Bangladeshi Goat Curry
     Origin: Bangladesh
Goat Casserole with Chestnuts, Mushrooms and Winter Spice
     Origin: British
Jerked Goat and Plantain Kebabs
     Origin: Jamaica
Barbecued Butterflied Leg of Kid Goat
     Origin: British
Goat Curry
     Origin: Reunion
Jerked Leg of Goat
     Origin: Jamaica
Beignets Farcis
(Stuffed Fritters)
     Origin: Cameroon
Goat Curry with Potatoes
     Origin: Pakistan
Jerked Neck Roast of Goat
     Origin: Jamaica
Beninese Goat Stew
     Origin: Benin
Goat in the Burmese Style
     Origin: Fusion
Kansiyé
     Origin: Guinea
Biriani
     Origin: East Africa
Goat Meat and Pineapple Kebabs
     Origin: Fusion
Kede in Bokeande
(Kid Goat in Sauce)
     Origin: England
Braised Kid Goat
     Origin: British
Goat Meat and Root Vegetable Stew in Ale
     Origin: British
Kid Goat, Apples and Gooseberry Jelly
     Origin: British
Brochettes de Chèvre
(Goat Meat Kebabs)
     Origin: Reunion
Goat Meat Daube
     Origin: French
Le Mermez
     Origin: Tunisia
Cabri Massalé
(Kid Goat Massala)
     Origin: Reunion
Goat Meat Hot Pot
     Origin: British
Liberian Braised Goat
     Origin: Liberia
Cabrito Asado
(Marinated Roast Kid Goat)
     Origin: Spain
Goat Meat Kibbeh
     Origin: Lebanon
Malaysian Goat Rendang
     Origin: Malaysia
Calalou
(Beninese Callaloo)
     Origin: Benin
Goat Meat Pepper Soup with Basil
     Origin: Nigeria
Mango Chevron
     Origin: British
Calulu de Cabara
(Goat Meat Calulu)
     Origin: Angola
Goat Meat Pepper Soup with Calabash Nutmeg
     Origin: Nigeria
Maraq Fahfah
(Somali Soup)
     Origin: Somalia
Capretto al Forno
(Oven-roasted Kid Goat)
     Origin: Italy
Goat Meat Soup
     Origin: Liberia
Maraq Hilib Ari
(Goat Meat Stew)
     Origin: Somalia
Chèvre au Vin
(Goat with Wine)
     Origin: French
Goat Meat Stew with Raspberries
     Origin: British
Meatballs with Yoghurt Sauce
     Origin: Uganda
Chèvre aux Arachides
(Goat in Peanut Sauce)
     Origin: Benin
Goat Meat Tagine
     Origin: African Fusion
Moroccan Grilled Goat Salad with Orichette
     Origin: Morocco
Chévre à l'Arachide
(Goat Meat with Peanuts)
     Origin: Congo
Goat Meat with Chanterelles in a Cream Sauce
     Origin: British
Mouton Yassa
(Mutton Yassa)
     Origin: Senegal
Chévre aux Feuilles de Manioc
(Goat Meat with Cassava Leaves)
     Origin: Congo
Goat Mince Rissole
     Origin: British
Muamba de Cabara
(Goat Meat Muamba)
     Origin: Angola
Chichinga
(Skewered Goat)
     Origin: Central African Republic
Goat Soup
     Origin: Liberia
N'dolé avec Chèvre
(Goat Meat N'Dolé)
     Origin: Cameroon
Citrus Chevron Chops
     Origin: American
Goat Stew
     Origin: British
Nigerian Goat Meat Pie
     Origin: Nigeria
Citrus Goat Meat Stew
     Origin: Zanzibar
Goat Stew with Chocolate and Sausages
     Origin: Fusion
Nigerian Goat Stew
     Origin: Nigeria
Clay-baked Leg of Goat
     Origin: British
Goat Stew with Pignuts
     Origin: British
Nigerian Spiced Goat Meat Pepper Soup
     Origin: Nigeria
Copadia Haedina Sive Agnina
(Choice Cuts of Kid or Lamb)
     Origin: Roman
Goat Tagine with Harissa Sauce
     Origin: British
Nigerian Spiced Mixed Meat Pepper Soup
     Origin: Nigeria
Curried Goat
     Origin: British
Goatherd's Pie
     Origin: British
Orange-flavoured Goat Stew
     Origin: America
Efere Usung Udia
     Origin: Nigeria
Grav-cured Goat
     Origin: British
Pan-boiled Goat
     Origin: Greece
Egredouce
(Meat in Sweet and Sour Sauce)
     Origin: England
Haedum Laureatum ex Lacte
(Suckling Kid Crowned with Laurel and Milk [Sausage])
     Origin: Roman
Fijian Goat Curry
     Origin: Fijian
Haedum sive Agnum Parthicum
(Parthian Kid or Lamb)
     Origin: Roman

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British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Smoothies and their Origins

By gwydion | Published 2010-03-23 10:31:45 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.

Best Way to Deliver Cupcakes and Christmas Cupcake Idea

By Rick Quatraro | Published 2011-11-20 06:59:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.

Wine Coolers Chilling To Perfection

By Dimi Nikilov | Published 2011-11-03 11:27:31 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Modern wine coolers come in a range of sized models. Some are small enough to fit on a counter top whilst others are as large as a domestic size fridge. They are intended to ensure that wines are served at the right temperature

The Old Griddle Beats Teflon

By Russell Wardle | Published 2011-11-15 08:18:15 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

While we find ourselves using new technology and doing business differently, there are still some things that are not going to be replaced. The old griddle is something that will last a life time and beyond. It is well seasoned and broken in. There are people in the family who are envious.In business, there are ways of cutting corners but it will never replace honesty, ethical standards and the effort put into doing hard work consistently.

Keurig Makes A Great Single Serving Coffee Maker

By Jenny Tompsona | Published 2011-12-02 11:05:13 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker uses k cups for easy single cup brewing. Learn more about them.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Everything You Need To Know About Organic Coffee

By Ray Forrest | Published 2011-11-24 06:51:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Natural foods are otherwise known as organic foods, and they are produced strictly through natural methods rather than modern synthetic processes. When it comes to organic foods, there are many different options that have become widely popular worldwide.


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