Cabrito - Spanish for meat of a young goat - was established by chef James Whetlor and farmer Jack Jennings, to make good use of male goats from the dairy industry which are usually slaughtered at birth each year. James and Jack buy goats from the dairy farms around Jack's Somerset farm, and give them a completely free range life, feeding them a natural diet of cereal supplemented by grazing and meadow hay. The goats reach slaughter weight at around six months, meaning that the meat is still nice and tender - quite different to the 'old' goat you might use in a curry. The kid meat has already been a hit with restaurants such as St John, Hix, Bocca di Lupo, Barrafina and Quo Vadis, and we're delighted to be giving it a try.
The meat is fairly low in fat but robust in flavour; some of the sweetness of lamb but with a bold, almost gamey flavour to it - a tiny hint of something which reminds you a little of a mellow goats' cheese. We think it pairs well with equally big flavours - mediterranean ingredients like peppers, capers, tomatoes, olives and lemon zest. Below are links to some delicious recipes (thank you Guardian people for letting us link to those!), but essentially you can treat kid meat in the same way you would lamb - legs can be roasted, shoulders want fairly slow cooking, and chops are ideal for the BBQ.
We only have one goat going to each shop this week, but if things go well we hope to keep selling the meat. We'd love to know if you try it!
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