LIVINGLIVING
Not everyone feels comfortable eating meat other than the basics -
beef, lamp pork and poultry. Some might even venture as far as veal,
venison and game birds. But what about goat? Here we look at goat
meat, and goat dairy products.
MAKING CARBS COUNT
Familiar in many cultures,
goat meat is gaining
a following in the
UK. Reporting in The
Independent in September
2016, Lizzie Rivera wrote, "The UK is one of
the only countries in the world that doesn't
commonly eat goat's meat. But that's set to
change, as Lizzie Rivera finds out. Gourmet
goat meat is being served at meat festival
Meatopia this weekend, and it could soon
be coming to a supermarket near you.
Here's how to cook it when it does…
Former River Cottage chef, James
Whetlor is one of the pioneers of the goat
meat revolution. Founded in 2012, his
company, Cabrito (Spanish for 'young
goat') rears and sells upwards of 10,000
kids a year - which would otherwise be
culled just after birth as a by-product of
the dairy industry - to seasonal and highlyregarded
restaurants such as St John and
Quo Vadis in London and Romy's Kitchen
in Bristol. "In today's world it's becoming
less and less acceptable to have waste
at this scale," he says. "All farmers have
wanted to find a solution and having been
a chef and working at River Cottage, I
was in unique position to provide it."
This year he is involved in launching
Goatober 2017 launches with events
in London, Bristol, Manchester and
Somerset with Cabrito is partnering
with some of the best restaurants in the
country for a month-long celebration of
MAKING THE MOST
OF GOAT