Goat Cutlets

Goat cutlets are cut from the rack, a muscle that does very little work, so unlike the leg or shoulder they are tender enough for high, fast heat. This is the goat cut for the grill. Around 27g protein and 3g fat per 100g cooked, making them very lean. Marinate in yoghurt, garlic and spice if you have time, then grill or pan-sear over high heat for 2 to 3 minutes a side and rest for 5 minutes; cooked past medium they toughen, as there is little fat to protect them. Serve as an elegant starter or main with mint chutney or a squeeze of lemon. Their small size and bone make them ideal finger food for gatherings.