We have a herd of approximately 50 Boer goats. The kids remain with their mother for some months before they are weaned and then the female kids are sold on for breeding where possible and the males or wethers are grown on for meat.
The Boer goat originates in South Africa and is completely different in appearance from the established dairy goat. Apart from the Boer’s distinctive colours of chestnut head and white body and its docility, the main characteristics are its stocky body with short legs, broad chest and thick rump, which makes the Boer the first meat producing breed of goat in the world. Animals are usually butchered into joints similar to those cuts from lamb and as such take the lamb names for the joints.
Why Choose Goat Meat?
If you want the best – choose Boer goat meat!
It is leaner than lamb and just as easy to cook. Goat tastes much like lamb or a combination of lamb and beef and can be cooked using recipes for lamb.Good quality goat meat isn’t strong or dry. It is a low fat product and you don’t have to cook it for hours although long, slow cooking is an excellent method of cooking. Anything you can do with lamb, you can do with goat.
How do I cook goat meat?
Goat can be cooked in any way in which you would cook lamb. As goat is significantly lower in fat than lamb it is recommended that joints be cooked a little slower and cooler. Chops and steaks can be pan-fried, grilled, barbecued or oven baked. Mince and stewing meat can be used to make sausage and burgers and also substituted anywhere in which you would use lamb.
As with all meats, cooking joints in a slow cooker traps in all the flavour and moisture and creates a fantastically succulent joint where the meat will fall from the bone with ease. Goat can be cooked with mint and rosemary and is wonderfully complemented by a fruit jelly such as red currant or simply by mint sauce, it also lends itself to Mediterranean style herbs such as thyme, basil, marjoram and oregano.