Goat Head

The Goat Head is a traditional, specialty cut commonly used in cultural and heritage cooking. Known for its deep, rich flavor, it’s best prepared using slow-cooking methods that allow the meat to become tender and flavorful. Often used in soups, stews, or whole-roast preparations, goat head is popular in a variety of global cuisines where time-honored techniques bring out its full potential. Perfect for: Traditional & cultural recipes Slow cooking or braising Soups & stews Whole-roast preparations Details: Whole goat head Specialty cut Raw & ready to prepare Best cooked low and slow A classic ingredient for authentic, traditional dishes.