Goat is a widely accepted meat that has been consumed for centuries. It’s high in protein, low in fat, low in cholesterol, therefore the calories are also low. Gran for gram, it’s a much healthier option compared to other popular types of meat.
Goats are separated into two categories depending on their age. The first, ranging from 6-12 months are weighed in at around 15-20kg. They are flavorsome but have toughened up due to their hard working lifestyle. Because of this reason the cuts of meat are predominately good for slow cooking methods such as stews, casseroles and curries.
The second is the younger variety, called the capretto. They range between 4-6 months of age and weigh in around 7-11kg. They have more tender cuts that can be used for grilling and roasting such as the chops, loins and shoulder. They are usually milk fed up to this stage of their life.
Traditionally goat is cooked with lots of rosemary, garlic and olive oil. This recipe has kept this tradition and is a light, fresh dish that will be that will fill you up but won’t sit too heavy in your stomach. This will serve four people.
CAPRETTO ON A WARM POTATO SALAD TOPPED WITH FRESH ROCKET AND A CREAMY GARLIC LEMON SAUCE
1kg Capretto rib loins
1kg Chat potatoes (small)
Wild rocket leaves
1 sprig rosemary
Salt
Olive oil
Sauce
1 Tablespoon Flour
1 Tablespoon Butter
2 cloves crushed garlic
1 Tablespoon fresh lemon juice
300ml cream
1. Chop the rosemary leaves and combine with salt and oil and rub into the goat. Let sit for 2 hours.
2. Cut the chat potatoes in half and place into boiling salted water for 10 minutes or until there is little resistance when poked with a small knife.
3. Melt butter in a saucepan with the lemon juice and garlic then add the flour. Stir vigorously until combined and cook out for 2 minutes being careful to not let it stick.
4. Add the cream and bring to the boil, stirring continuously, then turn down to a simmer for 3-5 minutes. Add salt and pepper to taste.
5. Grill the goat in a frypan and cook for 4 minutes each side. It’s best to cook medium-rare to medium to retain the natural juices, anything over will result in a tough dry tasteless meat.
Plating Up: Combine the sauce with the potatoes and place onto the plate. Top with the rocket leaves and finally with the goat.
Variations: The potato salad also goes well with fish.
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