In class the other day one of my students asked about eating goat meat. Then, when I got home and started looking at one of my fitness/nutrition magazines, I was surprised to find an article on goat meat.
The article states that the popularity of eating goat meat and its availability in the U.S. is growing. With our desire for new and different cuisines and restaurants that offer new foods, goat meat will be seen more and more. Goat is widely eaten in China, India, parts of Africa as well as central and South America. My first taste of goat was in a Mexican restaurant in Houston, Texas. On the menu, it was called “cabrito.”
Nutritionally, goat is comparable to other meats. Roasted goat has about 122 calories per 3 ounce serving. It is lower in total fat than lamb, beef, or pork. Like most other meats, it has about 7 grams of protein per ounce.
As with any meat, the best cooking method depends on the cut and how lean it is. Goat can be grilled, roasted or stewed. Some people describe goat as gamey or similar to lamb. Others find it quite mild in flavor, with an intensity midway between pork and beef. I remember it as being mild in flavor and not fatty or greasy.
Because of my environmental concerns with U.S. diets high in beef and pork, I was thrilled to hear goat is more environmentally sustainable. Goats can be raised in areas that are drier and hotter and more rugged than that used for beef. Also, goats are more efficient at converting plants they graze on into meat.
Below is an easy marinated goat recipe:
1-4 lbs. of goat meat (stew meat or bone-in cuts such as shanks or chops work well)
1/2 c. olive oil
1 Tbl. oregano
1 1/2 tsp. black pepper
1 1/2 tsp. salt
1 Tbl. lemon juice
1 Tbl. white vinegar
2 tsp. garlic, minced
1 tsp. ginger, minced
Set the goat meat aside. In a food processor, combine all remaining ingredients and pulse into a paste. Coat the goat meat completely with the paste, wrap it in aluminum foil, and refrigerate. Marinate for at least two hours.
Preheat the oven to 400? F. Bake the goat, in the foil, for 40 minutes. Reduce the heat to 350? F and bake for an additional 2 hours. The meat is finished when the juices run clear. Let the cooked meat rest for 20 minutes before carving. Serve over rice.
For more information on healthy lifestyles, call Janet Hunt, certified Health Coach, at 256-614-3530.
By: Janet Hunt
Janet Hunt is a Certified Personal Trainer and can be reached at 256-614-3530 to schedule an appointment.