trap the meat juices in the bottom and the meat will stew. if the pan is too large, the meat juices will burn in the areas where the meat does not cover them.
brush the meat lightly with oil.
the meat should sizzle when you add it to the pan. keep the heat moderately high - this should be enough to keep the meat sizzling without burning.
cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. turn only once.
rest the meat for a few minutes before serving.
cut goat across the grain into strips of even thickness.
coat the meat in oil instead of 