Ground Goat
Three 1lb packs
Shannon Creek Farm
Ground goat is simply one of the most versatile and tasty treats in the meat world, prepared as burgers, meatballs, or as a rustic ragu for pasta, not to mention the main ingredient in the best chili we have ever tasted. As an alternative to beef or lamb, it simply cannot be beat — goat is a savory, lean, red meat with a clean, herbaceous finish, and an unexpected depth of flavor.
Heritage Foods is celebrating the seventh year of its annual goat project NO GOAT LEFT BEHIND, and the second in England. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats. Since male goats are of little use on dairies, a sustainable outlet needed to be found so Goatober was launched, connecting restaurants and home chefs to a delicious protein that is actually the most widely consumed meat in the world. The project has since grown to include numerous non-dairy farms raising goat for meat. Through our efforts and the dedication of America’s top chefs to raise awareness, America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable. All of our goats are pasture raised, hormone and antibiotic free.
PRO TIP: Goat burgers are a superb treat, but don’t forget that goat is leaner than most beef or even lamb, and you are going to want to bring out the best of their natural flavor with some choice seasonings and toppings. Here are a few tips from the Heritage Staff. And don’t forget — medium, just past medium rare, is our favorite.
• Add one pinch of cumin along with a bit of salt and pepper before pan frying in a cast iron skillet in a little olive oil. You might want to fry some Spanish onions along with your burger — a shot of Sriracha will give them a great color and some tang.
• Yogurt mixed with minced raw garlic and a squeeze of lemon will really compliment the goat’s wilder side —pickles help too!
• Goat burgers are great for grilling — try brushing them with chimichurri sauce and let them get a little char before flipping.
