We have just gotten our meat back from the “Local Butcher” so there is meat at both farms. Check it out. The Local Butcher in Barnstead is USDA certified and uses humane calming techniques to process our animals. We know they are treated well from birth to table.
Goats usually have 2 to 4 kids with each birthing traditionally every Spring. The doelings (girl kids) can go back into the herd or sold to provide more milk but each farm only needs one buck. What to do with all those extra bucklings (boy kids). If we follow cultures from all over the world, we will gain a taste for goat meat and learn to cook it properly. These cultures savor the meat as a delicacy and often reserve it for special occasions.
Chevon (goat meat) is very low in fat and cholesterol so should not be over cooked. It can be used very much like venison but without the gamey flavor. The flavor is so mild that many cooks like to add herbs and spices. We use it like beef or pork: grilled, roasted or slow cooked as a pot roast or chili. Also, chevon does not taste like lamb! Many recipes call for cumin, turmeric, rosemary and curry. These are flavors that we do not like and were turn off the first time we had chevon thinking they were hiding a strong flavor with another strong flavor. We like our goat plain. We have received our Class G license so we are ready to sell goat meat. We have sides of goat at both Butternut Farm and Holland Farm, $10.00/lb, averaging 10 lbs/side. We also have stew, ground, sausage and roasts from $10.00 to $12.00/lb. Our meat is USDA inspected. Every country outside the US enjoys goat meat and we like it and know why it is so popular. Goat meat is very mild, low in fat and cholesterol, high in protein and very nutritious and can be substituted is all your meat recipes for a healthier meal, even burgers. Chevon is the good for you red meat.
We sell it at both farms and at the Milford Farmers Market. Check it out. 673-2963.
Chevon Stew: In a heavy dutch oven combine all ingredients:
2 lb goat meat, 4 medium onions peeled but leave the root end on so they do not fall apart. 3 cloves of garlic, 4 med potatoes, 4 large carrots cut in two. Fill pot with water about half way. Place in oven at 250 to 275 degrees for 4-6 hours or until done. Crock pot on low also works. Like all stew recipes, add what you like.