The Origin Of Goat Meat.
For centuries Goat meat has been enjoyed throughout the Middle East, Asia and in many European countries. In fact, it is one of the most commonly consumed meats in the world. Goat is the meat of choice in some countries and is utilised in many Spanish, Middle Eastern and Greek Origin, as well as deep American South dishes.
Previously confined to the ethnic community in the UK, foreign travel and recent television coverage on Gordon Ramsey’s ‘The F’ Word’, has exposed people to the taste and versatility of this healthy red meat. The demand for specially bred table goats is now outstripping supply!
The UK food market now allows you to try the wonderful flavours found in these dishes using the Cumbrian-Goat-Experience meat.
So what is Goat Meat?
It is the meat that comes from Goats and is referred to by several different names across the world. Here in the UK it is usually referred to Goat or sometimes Kid.
Cabrito is meat from very young milk fed goats between 4 and 8 weeks of age. The meat is tender, juicy and very lean which makes for the perfect taste.
Chevon is the French term used for goats 6 to 9 months of age, weighing from 96 to 120kg.
Capretto comes from the Italian term ‘kid goat’.
And what does it taste like?
Obviously we are biased, but we would say SCRUMPTIOUS! “Like lamb without the fat and grease” is a common comment. Good quality meat from specially bred, young animals like ours also has more depth of flavour. I describe our Goat Meat as a truly organic Lamb with a wild touch of venison perhaps.
Whatever term you choose to use and however you describe Goat meat, when cooked correctly, you will know you made the right choice to try meat from the Cumbrian-Goat-Experience.
GOAT MEAT - THE FACTS
Goat meat is approximately the equivalent in calorific value to chicken, and less than half the calories of beef per serving. This is desirable for those of us with a need to reduce their calorific intake, or just want a healthier approach to eating. With the fat content low and with good protein levels, the facts about eating Goat meat are true.
Click the image below for the nutritional information.
Our Award Winning Chef, Richard
The Cumbrian-Goat-Experience has it’s own Chef producing traditional and contemporary recipes.
Richard has 18 years’ experience in the catering industry, having started when he was just 15. He has trained in every aspect of the job – from butchery and larder, to catering and management, all of which he has learnt and experienced whilst cooking in a vast array of Countries around the world. During his career, he has cooked for Royalty and Politicians, as well as the general public. He has worked in Restaurants and Hotels of all standards, and trained alongside some of the world’s best Chefs, as well as gaining knowledge from colleges in France and in the UK. Richard’s expertise culminated in the prestigious award by Salon Culinaire International de Londres, at the Hotelympia.
Now concentrating his efforts on the production in the field prior to reaching the kitchen, at the Cumbrian-Goat-Experience we pride ourselves our first-rate, wholesome, British born, Goats that are raised in a peaceful environment, to very high principles, producing good quality, traditional products, made the traditional way (not mass produced).
If you missed a recipe - Check out the new ROTM Archive!
MEXICAN BIRRIA (street vendor style) (my favourite way)
Street vendors in Mexico and Venezuela often sell this traditional simple dish; this is where I first tried it with much anticipation due to the vendor’s cart I was buying from. Birria is made from the Hindquarter of Goat. You require a large casserole dish with a tight fitting lid and a rack that sits inside. The whole process takes 2 hours to cook with a little prep before hand. So you can spend time with those you love, Birria is ideal for a Valentine meal sharing and eating, what more could you ask for.
An ideal way to eat is just in Tortillas as the street vendors wished, washed down with copiousness amounts of ice cold water as this is a dish not for the faint hearted, but for the full hearted, so to quote a line from a song “its my party and I’ll cry if I want to” go on give it a go.
Enjoy your Goat ®, Richard
MEXICAN BIRRIA (street vendor style)(My favourite way) (Serves 4)
Ingredients:
1 ½ -2 kg Hindquarter of Goat with or without bones
1-teaspoon pepper
1/4-teaspoon cloves
1 tsp oregano
1/4 tsp ground cumin
1/2 teaspoon ground thyme or 2-3 sprigs
6 garlic cloves, peeled and finely diced
1/4-teaspoon cinnamon
2 bay leaves
1-teaspoon salt
1 onion, peeled and coarsely chopped
125mls of water
125g chopped onion
125g chopped cilantro
Corn tortillas
Chilli Paste:
4 Rocotillo chillies
3 Poblano chillies
3 Scotch Bonnet chillies
2 tablespoons vinegar
Chilli Paste
Toast the chillies on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When the chillies have been soaked, process them in a blender with the vinegar to make a paste. Make this the night before for added strength. Good Delicatessen can supply these special Chillies, if you can not get hold of them and you can only tolerate a little heat then buy Jalapeno and Bell Peppers. (Traditional shop bought variety).
Guidelines:
Mix the salt, pepper, cloves, oregano, cumin, cinnamon and thyme. Rub the meat well with this mixture. Then coat the meat with half of the chilli paste. Let marinate overnight.
Fill a large casserole dish with water. Add the chopped onion, bay leaf, garlic and the remaining chilli sauce to the water.
Place meat on a rack that sits just above the water.
Place lid on and bake for 2 hours at 160 degrees centigrade.
Remove the meat and place into serving bowls. There are two ways to finish. The first way has no broth. Remove bay leaves from liquid. If liquid is too watery, reduce by boiling in a small pan. Coat the meat chunks with the reduced chilli sauce. Use meat to fill tortillas and top with onions and cilantro. The second way is to let the liquid cool slightly and remove the bay leaves. At this point some people blend the liquid. Add enough hot water to cover the meat, top with chopped onion and cilantro.
Serve with warm corn tortillas
Be sure to check out the Pepper Guide!
