Making Carbs Count goat meat

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

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