goat

Whole goat - meat according to its origins

Goats are known for their delicious meat and strong flavor, especially if they're local and organically raised. Buying a whole goat guarantees prime meat that's good for everything: kabsa, mandi, grilled meat, and even soup and stew.

What is special about goat meat?

• It tastes strong and better than lamb for many people.
• The meat is low in fat, so it is suitable for those looking for lean, clean meat.
• It cooks quickly, especially if it is young.
• You can use every part of it: from the thigh, to the feathers, to the shoulder, to the trotters and the head.

How do you distribute the cutting?

• Feathers: For grilling, its tenderness is excellent and its taste melts in the mouth.
• Thigh: For Kabsa or oven, it comes out delicious with light spices.
• Shoulder: roast or slow cook, gives a creamy broth.
• Breast and neck: For casseroles and broths, strong flavor and minimal fat.
• Trotters and head: a thick and delicious soup, especially in winter.

Storage:

The meat is divided according to your use: minced, cut, or feathered. Store it in organized bags and leave it in the freezer for months to come.

Who is suitable to take a whole goat?

• Invitations and sacrifices
• family occasions
• Who loves Mandi, Muftah and Saliq
• Desert people and camps

Advice: Get a good goat and make sure it is freshly slaughtered. Let the butcher who knows how to handle the goat do the cutting so you can benefit from every part of it.