Goat meat has a rich and savoury flavour, similar to lamb yet slightly sweeter. You may have experienced goat meat in the past that had a bit of a gamey flavour, but ours comes exclusively from young goats, and is mild yet highly flavourful.
A rack of goat gives you the most premium meat, equivalent to the prime rib on a side of beef. You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness. This recipe includes a smokey rub and a maple glaze, for an extra-delicious crust.
- Rack of pasture-raised Ontario goat ribs.
- Rub: 1 Tbsp each — smoked paprika, garlic powder, dried onion, black pepper. And 1 tsp sea salt.
- Sauce: rub ingredients + 2 Tbsp maple syrup.
- Preheat oven to 325°F (163°C).
- Pat ribs dry with a paper towel, and remove membrane. Cover entire surface of ribs with the rub.
- Place in a baking dish, and add a little water to keep the ribs moist. Cover with tin foil and bake for 3 hours.
- Brush with sauce, re-cover, and allow to rest for 10 — 15 minutes at room temperature. Then slice into cutlets, halfway between each rib.
- Enjoy with your choice of side. I chose lemon garlic asparagus + rosemary roasted russet potatoes.
I’m Mikayla Murphy, Certified Nutritional Practitioner and owner of Groundwork Health + Wellness! My entire practice revolves around traditional cooking and old fashioned nutrition as a way to regain your health.
I stick to traditions, not trends, to find true, vibrant health. We work together to build your health from the ground up using real food and the science of nutrition. I’d love to connect with you!