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Health Food of the month - Goats' meat

February 2019


Goats' meat
Goats’ meat is highly nutritious but is best with slow cooking

Previous Health Foods of the Month...

Nuts

Goose

Sugar


 

Diet & Supplements Index

Let’s face it, goats’ meat is the meat we associate with holidays and trips to exotic places, from curries in India to delicious tagines in Morocco. But here in the UK goats’ meat has never been a regular part of our diet.

Things may be changing though. Thanks to recent reports that goats’ meat is low in fat and high in protein and is one of the healthier meats to eat, it is slowly appearing in shops and increasingly in restaurants across the country.

Goats’ meat is of course nothing new. It has been a mainstay of diets for hundreds of years in different countries around the world, and today makes up around 60 per cent of the red meat that is eaten worldwide. Its reputation of having a strong almost gamey flavour is probably due to reports from visitors eating goat cooked in more traditional goat eating regions. However, today specially bred goats and younger goats’ meat (kid meat) is available giving a variety of flavours and taste more in tune with what we are used to here in the UK.

There is one goat, the Boer goat, descended from nomadic goats of South Africa, which is now specifically bred for meat and is recognised as providing excellent texture and flavour. Goats’ meat from young animals is called kid, and from adults is often called chevon, a French derived word that certainly restaurateurs’ are using in the hope that it adds a certain panache to goats’ meat.

One of the big advantages of goats’ meat is that it is relatively low in saturated fats and cholesterol. This means that, unlike other red meats, you can eat goats’ meat without risking the health of your heart. Along with good protein levels, it also offers high levels of iron, higher than chicken, which ensures support for the body’s cell repair and production processes. Goats’ meat also offers good potassium content and low sodium levels, all adding to the advantages of this meat.

Goats’ meat is fairly low in calories, a lot less than beef and chicken. For instance, a three-ounce portion of goats’ meat has 122 calories, compared with 179 calories for beef and 162 for chicken in similar quantities.

One aspect that is influencing some people to change to goat is environmental concern. Goats are browsers rather than grazers and this means less impact on land. Reports say that farmers are able to produce more goats’ meat from the same sized pasture than they would with beef.

So there seems a lot to like. However, while there are now ideas for different cuts, for quick grilling and other ways to prepare goats’ meat, by far the best way to include goats’ meat in a diet is in slow cook recipes. Whether in a slow cooker or stewing in a saucepan, with slow cooking and the use of a low heat, the meat will break down to become succulent and tender.

Some supermarkets and local butchers are beginning to stock goats’ meat but there are also many websites available offering goats’ meat for sale and also goats’ meat recipes.

Goats’ meat for sale:
chestnutmeats.co.uk
wildmeat.co.uk/collections/goat
cotswoldkidmeat.com/product-category/kid-meat
scottishgoatmeat.co.uk/ourshop/

Goats’ meat recipes:
bbc.com/food/recipes/goat_tagine
greatbritishchefs.com/collections/goat-recipes
allrecipes.co.uk/recipe/goat-stew
goodfood.uktv.co.uk/recipe/goat-curry


 


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