Goat: The Other, Other White Meat

We eat lamb, we eat deer, we even eat the occasional rabbit (when in France, eh?) But why isn’t goat meat more common? The food world is coming around to the humble goat, and there are some good arguments behind their shift in opinion.

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Raising goats is much easier on the environment, for one. They eat strictly greens, and they’re gentler on the land than their bovine counterparts. Though goat is considered a red meat, it’s lower in cholesterol and fat than chicken, beef, and pork. It’s a versatile ingredient, too — it can be used about anywhere beef is — but it has a subtle, unique flavor. Of course there are major differences, and goat meat requires a little know-how to purchase and properly handle. Read on at Heavy Table for more info and a recipe to get you started.

The Goat: Why You Should Eat It… and a Recipe from Heavy Table