Eat More Goat..

Good stuff here. Back in Texas, I used to cook goats for get-togethers. I cooked a halal goat leg from Petra Market along with two shoulder clods from Belmont Butchery last year for my son’s wedding in Nelson County. Here’s a photo of the goat leg.

goat leg
Anointed goat leg.
Finished goat leg
At the wedding, there were Cypriots, Mexicans, Ecuadoreans and at least one Spaniard. They were amazed at how tender the goat was. Halal goats tend to be happy (tender) goats. I draw the line at cooking anxious goats and goats that have been hassled prior to the time of their demise.

From the Bay Area food blog THE ETHICUREAN:

Goat meat is already very popular around the world – the Washington Post claims that goat makes up almost 70 percent of the red meat eaten globally – and its popularity could increase in the U.S. because of the convergence of several things:  renewed interest in grass-fed animals; openings of new butcher shops or revitalization of old shops (such as Avedano’s in San Francisco’s Bernal Heights), and increasing numbers of U.S. residents from Latin America and South Asia. With a bit of education and experimentation by farmers, butchers, chefs and home cooks, this adaptable animal could become a key part of a return to meat raised on pastures.

THE ETHICUREAN is a good, non-fluffy, food blog.



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