Almost all the goat meat you’ll ever cook will be done in a technique called low and slow – that is, low heat, and little simmer, and a lot of time. Not so with the loin or rib chops. These babies have little marbling, so they cook fast. That said, there’s often a lip of fat that runs around the outer rim of each chop. Leave this in place to protect the edges of the chops as they cook over the hot coals or in the smoking pan. Enjoy. More to come this week with recipes to make anyone’s mouth water.
