Goat Ribs

Goat ribs are cut from the rib section and carry more fat than the leg or shoulder, which is why they are the most flavourful goat cut and the most forgiving over fire. Around 27g protein per 100g cooked, still lean by red-meat standards. Braise at 150 to 160C for around 2 hours to tenderise, then finish over high heat for a charred, crisp exterior and a soft interior, the same low-and-slow-then-sear approach that works for beef ribs. They are also the traditional cut for goat soup and Caribbean-style curry goat, where the bones enrich the broth. Marinate in advance for deeper flavour, and cook to tender rather than to a set time.