Great Tasting, Easy To Cook BBQ Goat Recipes

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

The links listed below will take you to my personal selection of BBQ Goat recipes that I've come across in over twenty years of cooking.

Goat seems to have a bad rep in Australia for some reason. I know that the majority of feral goats that are culled every year are sent to the overseas market in Europe and Sth. America.

I am at a loss as to why this is.  It's a great tasting meat and has a pretty good health profile as well. Regardless of this, I've never been able to find it outside of specialty butchers, and even then, you frequently have to order it ahead of time.

In Australia it is usually marketed under the name chevon and Italian butchers use the name capretto.

Goat is sweeter than lamb and is considered a delicacy in Mediterranean countries.

If you can find it I urge you to try it. Then invite some friends and family around and throw these babies on the grill, grab an ale, and you're in for a great day.

As I come across other good recipes I'll add them to the page so subscribe to the blog or check back every now and again.


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The BBQ Goat Recipes

Simple Goat Curry

Braised Goat with Parmesan Crust

Roast Leg - Greek Style

Simple Goat Curry

makes 4 serves 

  • 1 kg cubed goat meat
  • 4 tablsp of your favourite curry paste -I usually use a red curry
  • 2 red cayenne chillies, coarsely chopped
  • 2 brown onions, diced
  • 2 cloves garlic, finely chopped
  • 4 tablsp dessicated coconut, toasted in a pan
  • 30 g fresh ginger, finely chopped
  • 800g coconut cream
  • 2 limes, juiced
  • 10 kaffir lime leaves
  • 600ml water
  • peanut oil

Fry the onions, garlic, ginger, and chillies in a little oil unitl the onion turns transparent - we do not want to colour this brown at all.

Add the curry paste and fry for about another 3 minutes, until it gets nice and aromatic.

Add the goat meat and mix it through until it is all coated by the paste mix.

Add the coconut cream, lime juice, lime leaves, and water and simmer until the meat is tender.

Throw in the dessicated coconut and cook for roughly another 5 minutes.

Season to taste, then serve with fluffy white rice and a chutney.

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Braised Chevon With A Parmesan Crust

  • 2 kg diced goat
  • 1 small onion – finely chopped
  • 2 roma tomatoes – chopped
  • 1 cayenne chilli, seeded – finely chopped
  • ½ cup finely chopped sage
  • 3 sprigs rosemary, leaves stripped off and finely chopped - keep the sticks
  • 4 bay leaves
  • 1 cup freshly chopped flat leaf parsley
  • 3 cloves garlic – finely chopped
  • 2 litres chicken stock
  • 100gms breadcrumbs
  • 150gms grated Parmesan cheese
  • 200ml olive oil
  • 500ml dry white wine
  • sea salt and black pepper, to taste

Preheat your hooded BBQ to 180 C. 

Put the meat in a deep roasting pan and add the onion, tomato, white wine, herbs, garlic and chilli.

Season with salt and pepper and drizzle with the olive oil and rub the oil into each piece of lamb. 

Pour in the stock and sprinkle in the breadcrumbs and Parmesan cheese. 

Bake for 45-50 mins (or less for kid), until the meat is very tender and has a golden – brown crust. Serve with roast potatoes and lightly steamed asparagus.

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Roast Leg Of Capretto - Greek Style

makes 4 serves 

  • 2.5 – 3 kg leg of goat, boned
  • 2 teasp salt
  • 1 cup dry wine, red or white
  • 1 tablsp sage
  • ½ cup vegetable oil
  • 1 teasp rosemary leaves, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground black pepper

Combine wine, oil salt, pepper, garlic, sage and rosemary and pour over goat. Rub it in well with your hands.

Cover and let marinate in fridge 12 to 24 hours, turning every 3-4 hours.  

Remove the goat, and reserve the marinade. 

Preheat your hooded BBQ to 180°C (355°F).

Place goat on roasting rack. Pour the marinade over the meat. 

Roast at 180°C (355°F) for approximately 25 minutes per 500g of meat. You are looking to achieve and internal temperature of 65°C (150°F)

Every 20-30 minutes, add a little water so that any marinade on the bottom of the pan does not burn, and baste this onto the meat.

Turn off the heat and let the meat rest for 15 minutes.

Carve and serve with roast vegetables and couscous. Use drippings for making a gravy if you like.

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