Fleet Food Festival: Roasting a Goat

Fleet Food FestivalThe third Fleet Food Festival was another success with over 7000 visitors. The sun shone, the live music was great and the food fabulous.

Last year, you may remember, I came away from the Festival with a joint of wild boar to roast. This year we purchased a saddle of goat.

At present, you never see goat for sale in supermarkets as there’s not enough demand. But if you look online there are a number of suppliers that sell direct to the public. We purchased our joint from the Devese Farm Animals stall at the Festival - their website is www.goatmeats.co.uk

Goat meat is lean with fewer calories than beef, pork, lamb and even chicken. It’s also low in cholesterol, high in potassium and has twice as much iron as beef.

As goat meat is so lean and has little fat, avoid cooking at high temperatures as this will make it as tough as old boots. It should be cooked slowly to break down the collagen in the meat. If cooked correctly, it tastes like lamb when hot and beef when cold.

Meat from older goats is similar to mutton and ideal for curries and casseroles. I often see goat curry on the menu of my local Nepalese restaurant. I was planning to try and make it myself, but it looks quite complicated, so I think I’ll head to the Gurkha Square Restaurant in Fleet instead.

I covered the saddle of goat with garlic, rosemary and seasoning – treating it like a joint of lamb, except cooking it on a lower heat. It had a lovely flavour and made a delicious roast dinner. But I must admit, I did rather miss the fatty bits you get with beef or lamb; however, it made a tasty and healthy alternative.

Fleet Food Festival