GOAT
Goat is the most commonly eaten meat world-wide! More than sixty percent of all the meat consumed in the world is goat… Australia is of course the exception! Goat is lower in saturated fat and cholesterol and higher in iron than beef, chicken lamb or pork. Due to its low fat content goat should be cooked at a low temperature with moisture added.
Goat meat from mature goats is called chevron (6-12 months of age upwards). Capretto (up to 12kg) would be the veal equivalent. Capretto is much more tender and leaner than chevron, which has a lamb-like texture and a pinkish colour, so is the best to cook.
A beautiful way of cooking it is to roast hind quarter and roast it on about 200 degrees celcius. Combine some organic olive oil, garlic, fresh lemon juice and sage in a bowl. Add cracked black pepper and sea salt, pour this over the goat and cook until the goat begins to turn brown. Add some verjuice and 2 cups of white wine and cover with foil, roasting for another 2.5 hours. Allow the meat to stand and drain off juices into a jar and refrigerate. Once cool you can drain the fat. Refrigerate the goat straight away and leave on the bone.
Then, when you are ready to serve, reheat the goat with a little of the cooking liquid for about 40 minutes. In a pan add some more olive oil, garlic and sage and pour over the goat at the end. Serve this with your favourite roasted vegetables! Delicious!