Goat

To be able to produce goat’s milk, cheese, and yoghurt, dairy goats must give birth to kids, just as cows must have calves in order to produce milk. Half of the kids are billy goats and as they are unable to produce milk, they are not useful to the dairy farm. The meat or ‘chevon’ produced by these billy goats is young and tender. It has a unique flavour and the meat is easy to prepare using various methods.
Basic techniques: slow cooking, cooking sous-vide, confiting, brining, marinating, grilling, boiling, frying, roasting, braising, barbecuing.
Flavour combinations: lemon, goat’s cheese, capers, almond, anchovies, aniseed, apricot, aubergine, cardamom, cherry, coriander, garlic, artichoke, mint, onion, peas, peach, potato, rhubarb, rosemary, saffron, tomato, thyme.
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Become a memberBaozi with goat
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Become a memberCordon bleu of goat meat and goat’s cheese
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Become a memberFrisian goat’s leg stew
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Become a memberGoat rilette with za’atar jelly
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Become a memberGoat ham
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Become a memberGoat gravy
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Become a memberRack of goat with garam masala herb crust
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Become a memberSmoked and slow-cooked front leg of goat
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Become a memberMexican goat stew
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Become a memberGoat neck rendang
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Become a memberGoat roulade
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Become a memberSatay kambing (goat satay)
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Become a memberGoat sauerbraten
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Become a memberGoat souvlaki
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Become a memberGoat tajine
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