A roasted shoulder of lamb is common fare, but a roasted goat shoulder suddenly seems exotic and unusual, maybe triggering bad memories of shady Jamaican restaurants.
Well goat is making a come back. Writers Mark Scarbrough and Bruce Weinstein, wrote in a 2011 article for the Washington Post: “Goat meat production is ramping up in the United States. (…) Nutrition-wise, goat meat is a wonder. A similarly sized serving has a third fewer calories than beef, a quarter fewer than chicken and much less fat: up to two-thirds less than a similar portion of pork and lamb; less than half as much as chicken. More good news: Goats represent sustainability, without the curse of factory production. They are browsers, not grazers.”
Now, which one is my number one priority? Fantastic taste? Health benefits? True sustainability? Locally available? Well, with goat meat the answer is irrelevant, as it answers yes to all the questions.
What about the funky taste of Goat, what about the toughness of the meat? None of that should be an issue if you make sure to buy an animal which was processed at around 6 months of age. Goat meat can be found easily at Halal markets, and because of the absence of industry farms for goats, you will still be sure that the meat is coming form a small local farm.
Let’s go back to our Roasted Goat Shoulder. To keep with the holiday harmony of flavors and to infuse it with warmth and sweetness, I created a very aromatic spice rub, and a sweet counterpoint of apricots and dates. An overnight marinade will help tenderize even the toughest fibers, and the long slow cook with tend unsurpassed juiciness.
This recipe can be used for lamb too, but it would totally spoil the sense of fun and adventure!
Quotes from this article from the Washington Post.
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