Before our C.S.A. shares ended, I ordered up some pastured meat for the freezer–soup bones, a lovely piece of pork belly, and a goat roast. I had never eaten goat, largely because I find them so cute and endearing, but I am a believer that if you are going to eat meat it should be 1. done sparingly, not as a daily thing, 2. it should be from animals that got to run around and eat grass and bugs, 3. it should utilize all parts of the animal, not just the “high on the hog” parts, and 4. it should challenge your own, random, “cuteness” hierarchies. After all, chickens are amazingly cute, and most people think nothing of eating pounds and pounds of chicken. One of the more interesting and frequently-occuring conversations in my classes is the culture relativity of what constitutes a “meat” animal, and why that may be. Americans, for instance, seem to object most strongly to eating horses and dogs (which are regularly consumed in other cultures), but chow down with fervor on cows and turkeys. Literally, food for thought. So, I got the goat. I decided to do a long, slow roast with a wet rub and then use slivers of the roasted meat in some elegant-in-their-simplicity tacos.
I started by making a wet rub out of salt, crushed garlic, cumin, cinnamon, lemon juice, and olive oil. I rubbed this into the meat and then put it in our heavy, Le Creuset roasting pan.
I covered the pan and did a long, slow roast–325 degrees for a little over three hours.
At this point I cut thin slices for the tacos, which were made with corn tortillas from Las Americas (heaven), some crumbled feta cheese, a squeeze of lemon, and some fresh cilantro. They were really fantastic. The goat tastes a bit like a cross between pork and lamb, with the fine-grained texture of pork and the lightly gamy flavor of the lamb. It was extremely tender and well-flavored with the rub. Very delicious.
Should you happen upon a goat roast, now you know what to do. Goat is widely consumed outside of the U.S. and is growing in popularity here, largely in the Southwest. Find a local farmer, and give it a try.
Thanks for reading,