goat neck

The goat neck is considered one of the most flavorful cuts and is widely popular among traditional cooking enthusiasts due to its tender meat interspersed with soft tissues that melt during cooking, making it ideal for slow-cooked dishes with deep flavors.

This cut has a medium texture between tenderness and firmness and contains bone that adds a rich, distinctive flavor to broths. Additionally, goat neck meat absorbs spices and marinades exceptionally well, making it perfect for tagines, stews, and traditional dishes that rely on concentrated flavor.

Best Cooking Methods: It is recommended to cook goat neck over low heat for an extended period, either in a pressure cooker or in the oven. Slow cooking helps tenderize the tissues and brings out the meat’s natural richness. This cut is also suitable for roasting or cooking with vegetables in broth-based recipes, and it works well in dishes like kabsa or mandi.

Goat neck is an ideal choice for family gatherings or everyday meals that call for richly flavored traditional meat. It is a true embodiment of the authentic spirit of Arabic cuisine.