Wild Bush Goat Rack

The Goat This is wild-caught Australian bush goat from the rangelands of Central West NSW, free-ranging, chemical-free and Halal slaughtered. Roaming wild across the Central West, these goats live entirely on native pasture, never penned, never treated, never fed anything but what the land provides. The result is meat as clean and honest as it gets: lean, deeply flavoured and genuinely wild, a world away from farmed or grain-fed goat. This is one of the most sustainable red meats you can eat, and one of the most flavoursome.

The Cut The rack is cut from the ribs along the back, the goat equivalent of a rack of lamb, and it's the most tender and elegant cut the animal offers. Where the shoulder and leg work hard and demand slow cooking, the rack is fine-grained and quick-cooking, prized for its delicacy. Frenched, with the rib bones exposed, it makes a striking centrepiece, whether roasted whole or cut into individual cutlets. Goat is naturally lean with little marbling, so the rack rewards a careful hand and quick heat, unlike the low-and-slow cuts. This is goat at its most special.

How to Cook It Unlike most goat cuts, the rack is made for fast, careful cooking. Bring it to room temperature, pat dry and season well, or marinate for extra flavour and tenderness.

Sear the rack hard on all sides in a hot pan to build colour, then finish in a hot 200°C oven for 10–15 minutes, or grill cutlets 2–3 minutes per side. Because goat is so lean, the one rule that matters is don't overcook it, as there's little fat to protect the meat. Pull it at 52–55°C internal for a blushing medium-rare to medium, the sweet spot where the rack stays tender and juicy.

Rest for 5–8 minutes before carving between the bones. Overcook it and it firms up fast, so a thermometer and a watchful eye are your friends here.

Tips

• Don't overcook. The rack is lean, so medium-rare to medium is the ceiling, and a thermometer pays off.
• Sear then roast. Hard colour first, gentle finish, for the best crust and a tender centre.
• Marinate for moisture. Garlic, herbs, lemon and oil add flavour and help keep the lean meat succulent.
• Let it rest and impress. Frenched and carved into cutlets, it's an elegant centrepiece worth showing off.

A Little History Where most of the world's goat is slow-cooked in curries and stews, the rack is the cut that shows goat's finer side, treated with the same reverence as a rack of lamb across the Mediterranean and Middle East. In these kitchens young goat is a delicacy, roasted simply with herbs, garlic and olive oil to let its clean, sweet flavour speak. Wild-caught bush goat brings that tradition an Australian twist: lean, sustainable rangeland meat, worthy of the centre of the table. Quick to cook and quietly refined, the rack is proof that goat is every bit as capable of elegance as it is of a rich, slow curry.