If you’ve picked up a paper in the last few weeks, you’ll have noticed just how many reviews, recipes and fancy London chefs are now glowing about this beautiful meat.
From Jamie Oliver and Hugh Fearnley-Whittingstall embracing goat in their restaurants to James Whetlor, formerly of River Cottage Deli, bringing out a book with over 70 recipes for cooking goat meat. Has the world gone mad or has this stunning meat started to make a comeback?!
As many of you will know, we’ve recently introduced a new goat dish to our menu.
Goat Duo A Goat Tagine with Faggots presented with Israeli Cous Cous, Okra and a Goats Cheese Crostini.
Felicity Cloake, a reporter at The Guardian, explains: “Some years ago, sitting on a train somewhere in West Bengal, flicking through a dog-eared Indian guidebook for the hundredth time, it dawned on me that the mutton we had been happily eating for the past three months was probably goat, rather than the sheep we’d assumed. I still remember the shock – after all, in the provincial Britain of the 1990s, goat’s cheese still seemed pretty exotic.
“Goat is lower in saturated fat and cholesterol than most red meat, which makes it a good choice of protein for us omnivores.”