Getting Your Goat

Now that spring is here a lot of cultures are turning to goat to grace their holiday tables. Goat meat is nothing new. it;s been a Caribbean staple for centuries as well as a Middle Eastern one. However some people are squeamish about eating it. It may take a while to get used to but it is known to be delicious , especially if served right.

For millenniums now goat meat has graced Indian, Pakistani and Arabic cooking. The meat is still grilled today and is also subbed in for lamb. Both meats are similar in taste and often the Indians refer t o it as"mutton" Caribbean cuisine has several goat meat recipes, particularly Jamaican. There it's turned into a spicy curry or jerk to be eaten with rice. Kid meat or young goat is big in Mexico where the recipe starts with milk fed young goats and then spiced. with chilis They are they put on a spit to roast also known as asado. The Mexicans also prefer a kid stew called guisado which is made with smaller bits of the meat soaked in various spices.

Any big city butcher will sell goat meat. You can buy mature goat known as chevron or kid as a whole carcass(not recommended for the squeamish,) quarters or cuts. Fresh meat should be removed from the wrapping paper that It comes in and rewrapped. You can leave it without wrapping if you're planning on cooking it that day. The cuts can be frozen up to three days. Cooked goat meat also has to be stored right away and in the coldest part of the fridge. Since it doesn't last as long as other meats such as beef or chicken, it has to be eaten within days of cooking.

Goat meat is an acquired taste. However if you're looking for a different alternative to lamb this holiday season, then try it. It is versatile and can be served anyway from barbecue to cutlets to stews. Enjoy it as an alternative to lamb or chicken for your Spring holiday meals..