Valley Bounty: Goat

Despite being one of the most commonly eaten meats in the world, goat meat (or “chevon”, as it is sometimes called) has traditionally been relatively rare on American dinner tables. Its reputation for being gamey and tough often has more to do with preparation than with the quality of the meat itself. The increased popularity of goat’s milk dairy products like goat’s milk and chèvre has led to an increased availability of locally raised goat meat, which is often available at farmers’ markets. Ground goat can serve as a substitute for ground beef, especially in dishes like shepherd’s pie or moussaka, for an end result that’s a bit stronger and more savory. Being a lean meat with less cholesterol, fat, and protein than either beef or lamb, whole pieces of goat favor long, slow cooking to minimize toughness; try it in simmered dishes like stews or curries. Goat chops are well served by 15 – 20 minutes in a warm oven after grilling.

Valley Bounty is written by Brian Snell

Web Extras

Check out CISA’s list of local goat farms. You can also find goat at farmers markets and retailers that prioritize local sourcing.

Try these recipes for Goat Meatloaf and Goat Bolognese from Valley Localvore blogger Mary Nelen, or this list of goat recipes from another local food blogger, Marry Thwing Eastman.