Butchering one’s own goat may leave small amounts of skin and hair not to mention a large amount of cauls, the thin membrane that covers the meat, on the carcass. Furthermore, butchering a whole animal also always starts with an incision from the anus to the rib cage so an inept butcher may contaminate the meat. However, if you don’t butcher your own goat, and you trust the man who does you are left with only two reasons to clean goat meat. The first reason is to minimize any contamination an inept butcher may have left behind and the second is lessening the strong smell of raw goat meat. Many consumers confuse the smell of raw goat with contamination.
Buy your goat meat from a competent butcher. Trim any remaining caul from the meat with a sharp knife.
Rinse the meat under running water and transfer to a large bowl. Rinse whole goat carcasses with a hose.
Cover the goat meat with whole milk in order to lessen the goat meat smell. Add 1 tbsp.of instant coffee to the milk. Other marinades including vinegar, wine, vegetables and citrus are usually included in recipes for goat. Most of these marinades include antibacterial ingredients.
Cover the bowl with aluminum foil and refrigerate overnight.