Burnt Goat

Goat Burnt

Burnt Goat

Burnt Goat


Burnt Goat

Burnt goat, a delicacy enjoyed in various culinary traditions, is a testament to the diverse ways in which goat meat is prepared and savoured around the world. This method of preparation involves charring the exterior of the goat meat, often after the hair has been removed, to impart a unique smoky flavour and enhance its tenderness.

In the Caribbean, burnt goat is a staple in dishes like jerk goat, where the meat is marinated in a spicy mixture of herbs and spices before being cooked over an open flame. This technique is popular in countries such as Jamaica and Trinidad and Tobago, where it's served alongside rice and peas or festival dumplings.

In West African cuisine, particularly in countries like Nigeria and Ghana, burnt goat is featured in dishes such as suya or asun, where the meat is seasoned with a fiery blend of spices before being grilled to perfection. These dishes are enjoyed as street food snacks or at social gatherings.

In the Middle East, burnt goat is often served as part of traditional feasts and celebrations, such as weddings and festivals. It's prepared using various methods, including roasting, grilling, and slow-cooking, to create succulent and flavourful dishes that are cherished by locals and visitors alike.

How to Cook Burnt Goat?

Grilling: Grilling burnt goat over an open flame or barbecue is a classic method that imparts a delicious smoky flavour to the meat. Marinate the goat pieces in a mixture of herbs, spices, and oil before grilling to enhance its taste and tenderness.

Roasting: Roasting burnt goat in the oven is another excellent option. Season the goat with herbs, spices, and aromatics, then roast it at a moderate temperature until it's cooked to perfection. This method results in tender, juicy meat with a crispy exterior.

Stewing: Stewing burnt goat in a flavourful broth with vegetables and spices is a great way to infuse the meat with rich, savoury flavours. Slow-cook the goat until it's tender and falling off the bone, creating a hearty and comforting dish.

Smoking: Smoking burnt goat adds an extra layer of flavour and complexity to the meat. Use a smoker or a charcoal grill with wood chips to slowly smoke the goat until it's tender and infused with delicious smoky aromas.

Frying: Frying burnt goat pieces until they're crispy and golden brown is a popular cooking method in many cuisines. Serve the fried goat with your favourite dipping sauce for a delicious appetizer or snack.

What Can You Make with Burnt Goat?

Jerk Goat (Jamaica): Burnt goat is marinated in a spicy jerk seasoning blend containing scotch bonnet peppers, allspice, thyme, and other herbs. It's then grilled over open flames, imparting a smoky flavour. This dish is a staple of Jamaican cuisine, often served with rice and peas.

Suya (Nigeria): Suya is a popular Nigerian street food made with thinly sliced burnt goat meat seasoned with a mixture of ground peanuts, spices, and salt. The meat is skewered and grilled over hot coals, resulting in a savoury and slightly spicy flavour. It's typically served with sliced onions, tomatoes, and spicy pepper sauce.

Chivito al Asador (Argentina): In Argentina, burnt goat, known as chivito, is commonly prepared asado-style. The meat is seasoned with salt and grilled slowly over wood fire until tender. This traditional dish is enjoyed during gatherings and special occasions.

Khorovats (Armenia): Khorovats is a traditional Armenian barbecue dish that often includes burnt goat meat. The meat is marinated with onions, garlic, herbs, and spices before being skewered and grilled over hot coals. It's served with lavash (flatbread) and fresh vegetables.

Step into our store today and experience the rich and smoky flavour of burnt goat! Whether you're planning to make Jamaican Jerk Goat, Nigerian Suya, or Argentine Chivito al Asador, our fresh burnt goat meat is ready to elevate your culinary creations. Don't miss out – visit us now and pick up this unique ingredient to add a delicious twist to your dishes!

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