Many parts of a goat are considered tasty, with the "best" part depending on personal preference. Here's a breakdown of some popular and flavorful cuts:
- Rack: The rack, continuing from the shoulder, offers tender meat. It has bones but less fat than the shoulder. A rack with connected chops is excellent for roasting or pot roast.
- Loin: Found along the back, from the 6th to the 12th vertebrae, the loin is another desirable cut.
The rack and loin are often favored for their tenderness and flavor. Ultimately, the most delicious part of the goat is subjective and depends on individual taste and cooking methods.
