Before you chop that whole thing willy nilly and stir it in a giant pot, consider and pause—try these recipes from our resident goat expert.

It takes a lot of labour and ingredients to get this right, but once you've made them, you’ll be thankful.

In addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything.

Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious.

It’s a simple idea really: stirring diced goat in a giant pot for hours until it blackens--hence called Kalo Masu--and then mixed with about a dozen spices and a whole lot of ghee.

Our in-house goat expert vouches by the recipe, a combination of a family classic and an obsession to experiment with other recipes from around the world.