Forequarter
The forequarter is prepared from a goat side by a cut along the vertical line of a specified rib. The goat forequarter is made up of many well-known basic cuts of goat including the neck, the shank, the shoulder rack and the square cut shoulder. There are two forequarters per carcase. Most cuts from the forequarter perform best when cooked slowly.
Leg
All the leg cuts are prepared from a leg- chump on by following their natural seams and trimmed accordingly. For best results, sear in hot pan/grill first, and then transfer to oven to finish. Cook to no more than medium. There are two sets of leg cuts per carcase.