Goat meat recipes
PUBLISHED: 18:07 15 April 2010 | UPDATED: 13:08 08 February 2013
Whilst goat is believed to make up 80% of the total meat consumed in the world, it is considerably under consumed in the U.K. Here are a few goat recipes from www.goat-meat.co.uk.
1 goat joint
1/2 pint of water
1 tsp salt
1. Using a sharp knife make approximately 12 small cuts into the thickest parts of the meat.
2. Push a piece of bacon and a sprig of rosemary into each of the slits.
3. Pour the water and salt (mixed together) into a roasting tin and lay in the joint of meat.
4. Place small pieces of the butter randomly over the top surface of the joint.
5. Pre-heat the oven to 170 c and cook for 20 mins for each half kilo.
6. Ensure the joint is thoroughly cooked, leave to rest then carve into slices.
7. Serve with seasonal vegetables and roast potatoes
Goat stuffed chicken
1 chicken, preferably boned
1kg of minced goat
1 clove garlic, crushed
Chopped coriander, marjoram, basil and thyme
1 tbsp cooking sherry
2 tbsp tomato puree
Splash of Worcestershire sauce
1/2 onion (finely chopped)
1 large white bread slice
1. Bone out the chicken if it is not already done. (lay the bird breast down on a cutting board, with a sharp knife make a cut the length of its back bone, start to work the meat away from the bones with the knife, dislocate and detach the legs and wings, work up inside the breast meat, be careful across the front of the bird where you will need to cut very close to the skin but not through it, holding the knuckle of the thigh bone work the meat down the legs until the leg meat is inside out and inside the body cavity, do the same to the wings - it sounds harder than it is!).
2. Put the goat in a large mixing bowl and add to it the herbs, garlic, tomato, onion, sherry and Worcestershire sauce.
3. Mix together thoroughly with wooden spoons or your hands. Add 2 eggs and mix again. Tear the bread into small pieces and add and mix until the stuffing becomes firm.
4. Wash and dry the chicken, lay it outside down on the board. Fill the central cavity with the goat mix and close the chicken up around the meat. The chicken can be stitched closed with butchers string, kept shut with a metal skewer or laid slit side down in the roasting tray to hold it together.
5. Place in a roasting tray and cover with foil or another tray and put in a medium heat oven for 1 hr. After 1 hr turn up the heat and pour olive oil over the breast, check every 1/2 hr, keep covered until nearly cooked then brown by removing the cover for the last 1/4 hr. Remember that the chicken will take longer to cook due to being stuffed so allow plenty of time.
6. Cut slices from the bird widthways for best effect and Serve with roast potatoes and vegetables.