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Ribs
Goat ribs are prepared from the ribs, backbone, and in some cases, the rib eye muscle. The meat in goat ribs is close to the bone, which makes them very flavourful. Goat ribs are perfect for braising and grilling. As they are mainly bone, they usually take a longer time to cook than most goat cuts.
SECONDARY CUTS
Ribs
Goat ribs are prepared from the breast and flap. They consist of several muscles with a portion of the rib bones that can be trimmed if required. With layers of fat and lean meat, they’re a versatile cut suitable for both fast and slow cooking methods. An alternative set of ribs found on the forequarter are prepared from the square cut shoulder. Known as riblets, this cut contains a generous amount of meat and are suitable for grilling and roasting.
