Goat Meat: It’s What’s for Dinner
Does having to choose from boring beef, common chicken, or plain ol’ pork really get your goat? Stop yer bleatin’ and embrace the hollow-horned mammal.
The Wall Street Journal reports goat is the meat du jour in America, with chefs following the lead of places including Mexico, Jamaica, and the Middle East, where the animal has been popular for years.
And it’s not just for cheese or milk anymore. Think of it as a red-meat substitute for lamb, the newspaper advises, one that has fewer calories than beef and ruffles chicken’s feathers in the saturated fat department.
OK. But what does it taste like?
“It’s like a cross between dark-meat turkey and pork,” Mark Scarbrough, co-author of the cookbook Goat: Meat, Milk, Cheese, tells the Journal. “It’s more savory and has a richness and deep complexity.”
Goat is sustainable, too, says Bill Niman, formerly of Niman Ranch, who tells the newspaper that goats do great on land that’s not favored by cows, “so it’s complementary to cattle ranching.”
Wanna give goat a go? According to the Journal, it ain’t easy, but you can find it (warning: it’s pricey) at select Whole Foods, possibly at a farmers’ market, and maybe from a boutique butcher or at an ethic supermarket.
For now, I’ll be sticking with boring but easy-to-locate and totally affordable chicken. I have a hard enough time getting my kids to eat what I serve, so, putting goat burgers on the menu? Besides putting up with the screwed-up faces and fake gagging noises, I’m just not prepared to deal with the “Three Billy Goats Gruff” fairy-tale fallout.
If you’re not ready for goat meat, how about cooking with tart and delicious goat’s-milk cheese?
• Goat Cheese Kisses (nuts and dried fruit are tucked inside bite-size portions of cheese for a surprising appetizer)
• Goat Cheese Tart (fresh herbs combine with eggs and creamy cheese for a dinner-worthy savory tart)