The cooking time for goat depends on the cut and the cooking method you're using, but here are some general guidelines:

Roasting or baking (bone-in joint): Cook at 160–180°C (320–350°F) for approximately 2–2.5 hours per kilogram. Slow roasting helps tenderize the meat.

Stewing or braising (diced goat): Simmer gently for 1.5–2 hours per kilogram, or until the meat is tender.

Grilling or frying (steaks or chops): Cook over high heat for 3–4 minutes per side, depending on thickness. These cuts are best cooked quickly to avoid toughness.

Pressure cooking (diced goat): This can significantly reduce cooking time, taking around 25–30 minutes per kilogram.

Always aim for a slow, gentle cooking process with goat to ensure it remains tender and flavorful.