Goat meat, also known as chevon or cabrito, is prized all over Africa, India and the Middle East for its lean, low-cholesterol meat which breaks down like lamb and tastes like a cross between lamb, venison and beef -- with about half the fat. That's because, unlike most livestock, they won't overeat.
The Vancouver Sun, which predicts 2011 was the the year of the goat on our side of the Atlantic, spoke with Chef Nico Schuermans, who says it's very flavorful. "[Goats] don't eat a lot, like sheep, which is why it's hard to fatten them up," he told the paper. "It's been hard to find but butchers are looking for it. It's getting more and more popular in New York and Montreal but we'll get it sooner or later."
Would you (or have you) tried a bite of goat? We already hold their creamy cheese, or chèvre, high on the scale of decadent dairy, and if this week's episode of Chopped, where chef contestants found goat brains in their baskets, is any indication of its acceptance into mainstream America, we could find it in our butcher shops and staple dining menus sooner than we think.
But trust, we won't be the first ones after the offal. Goat can easily be swapped for any dishes that use lamb: in stews, curries or slow-roasted with herbs to eat off the bone or slice into tacos.
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