For many Houstonians, Aga’s Restaurant & Catering is the GOAT. So it’s a wonder that the critically acclaimed Indian-Pakistani business has quietly shuffled off one of the menu items that put it on the map: its goat chops.
About a month ago, some folks online noticed that Aga’s had swapped out its famous goat chops for lamb. Owner Shaukat Maredia confirmed the menu change to Chron on Tuesday, saying it happened six to eight weeks ago.
“We proceeded with the change due to difficulties in sourcing the required quantity of goat meat,” Maredia said. “Additionally, we observed a significant customer preference for lamb over goat.”
We talk a lot about beef in Texas, but the state raises other livestock, as well. According to the U.S. Department of Agriculture, goat inventory in Texas totaled around 805,000 in 2025, a two percent uptick from the year previous. The increase coincides with the state’s growing population, in particular, the immigrant population who contributes to the demand for goat meat.
(By the way, the state’s goat inventory is just a fraction compared to its cattle inventory, which numbers around 12.1 million.)
The changes at Aga’s are already reflected in the online menu. Gone are the goat chops under the Bar-B-Q section, instead replaced by five-piece lamb chops.
It’s a startling vanishing act given the popularity of the item. The New York Times name-dropped Aga’s goat chops in its 26 Best Dishes We Ate Across the U.S.” list in 2024. Reporter and former food critic Priya Krishna called them a “deeply primal pleasure.” I agree: the goat chops were a must.
But the braying animal isn’t gone entirely. The famous goat karahi and briyani are still there for the taking.
Outside of Indo-Pak cooking, lamb has been an up-and-down fixture in the Texas barbecue scene. More recently, Levant BBQ, which opened in 2024, made lamb a central part of its menu given its halal orientation. Texas Monthly darling Burnt Bean Co. is doing a rack of Moroccan-spiced lamb ribs on its menu, and they’re positively to die for: smokey, fork tender, fall off the bone and served with Moroccan pita bread.
