Goat

Part of the reason I love going to the Farmer's Market so much is because of the things I find there that are unheard of elsewhere--truffles, purslane, sea beans, mangalitsa, to name a few. But I'm beginning to feel a bit guilty (and carnivorous!) when I realize that nearly all of my new finds in recent expeditions have been meat. After all, isn't it kind of ironic to be buying big hunks of meat at a traditional mecca of vegetarians? Well, whatever. I am loading up on lots of veggies (mostly lettuce and kale this time of year), but the products that have really stood out lately are meat. This time it was goat.For some reason, goat has never caught on here in the U.S. I've enjoyed it in Mexico in the form of the soul-warming stew birria and at a local Caribbean restaurant as a spice-laden curry. But have you ever seen it at your local grocery store or on the menu at a non-ethnic restaurant? I can't think of a time when I have, but after my experience with the goat meat I bought from the owners of Toboton Gourmet Goat Meat, I'm beginning to wonder what's wrong with U.S. consumers. The leg roast that I bought was excellent; succulent, tender, and very juicy. It was somewhat similar to pork (just trying to compare it to something familiar), but with a much firmer texture and less fat throughout. It is also remarkably good for you. The information leaflet that came with my purchase boasts that goat is the healthiest of all meats, even besting chicken in the low fat and cholesterol race. All the more reason not to feel guilty, right?

Unlike my mangalitsa experience, this purveyor provided me with lots of great ideas on how to cook the goat meat. I followed her suggestion to coat the outside with a spice rub (some chile powder, cumin, sugar, salt and pepper) and wrap the entire roast in foil as a way to lock in the moisture. I placed the roast in a 275 degree oven and let is roast for about two and a half hours. Trying to go with the sort of Southwest theme from the spice rub, I served the thinly sliced meat atop these corn "cakes" that I tried to make-up. They were totally uninspiring (much drier than I had hoped for), but the meat was delicious. And by using the remainder of the roast in sandwiches or burritos for lunches the rest of the week, the $20 I spent on the roast seems like quite a deal.