I love trying new foods and flavors. A few months ago one of my cooking students and coaching clients told me she purchased goat meat from Circle Key Farm at the downtown Scottsdale, AZ, farmers’ market. I wanted to try it!
Goat history
Food historian believe that goats were among the earliest animal domesticated, along with sheep and dogs. Cave art depicting goats dates back 10,000 to 20,000 years. Goat meat currently provides most of the animal protein for people in North African and Middle Eastern nations. The meat is also prized by people in the Caribbean, in Southeast Asia, Mexico, and in developing tropical countries.
Goat meat is extremely lean and low in fat. A 3-ounce portion of roasted goat meat (analyzed by the USDA) contains 122 calories, 3 grams of fat, 23 grams of protein, 3.3 mg of iron, and 64 milligrams of cholesterol. Compared to conventional beef, goat meat contains 50 to 65% less fat.
Getting goat
A friend and I decided we would grill goat meat for 4th of July weekend. I agreed to get the meat and marinate it. He agreed to pick up the vegetables for the kabobs and the side dishes. I would bring Ice Dream with chocolate and caramel sauce for dessert.
Jannie and Eddie Key have a small farm in Eloy—about an hour outside of Phoenix. The couple started with cattle then found out about goats and decided to switch because not many people were raising goats. After checking around they discovered that the halal markets in the valley were relying on goat meat from New Zeland, Australia, and Africa. They wanted to provide locally grown meat to the valley residents.
They both have regular jobs and raise the goats in the spare time they have. The’ve been raising goats for three years now. They have a herd of about 100 goats that they raise on pasture (no grain). They raise and breed the goats themselves. They own the bucks and the does. They don’t use antibiotics or growth hormones. The only shot the goats get is a tetanus shot when they ear tag them. The goats eat alfalfa raised without herbicides or pesticides.
They butcher the goats at 9 months of age; that keeps the meat from being tough. Every three months they slaughter four to six goats, depending upon the demand. They have the meat cut, packaged, and frozen, and then they sell it at the Scottsdale Old Town & Scottsdale Stadium Markets and Ahwatukee Farmers’ Markets.
The goat I got!
Jannie gave me some recipes for cooking goat meat that she found on line. I picked up three pounds of ground goat, a leg and arm roast (to cut into chunks for kabobs), and a six ounce goat steak.
The BBQ
For 4th of July I marinated the goat meat in a mixture of onion juice, extra virgin olive oil, lemon juice, black pepper, cinnamon, oregano, garlic, bay leaf, cumin, and paprika. We threaded meat on bamboo skewers (soaked in water to keep them from burning) with onions, sweet bell peppers, pineapple, and mushrooms.
Ground goat
The next week I made a take off on Lamb Kafta Kabobs. A kafta or kofta is a Middle Eastern and Indian meatball made from ground meat (usually lamb) and spices. After the meat is mixed with herbs and spices, cooks often form it into a long hot-dog shape and grill it on skewers although I’ve roasted and grilled it on a baking sheet in the oven. My friend, Steven, suggested I call the kaftas made from goat meat Gaftas! I served them with baked, mashed sweet potato seasoned with ginger juice and butter.
The following week I made herbed goat burgers. I added an egg to bind the meat, finely ground sea salt, black pepper, yellow mustard, chopped green onions, and pressed garlic. Since the meat was locally produced by a small farmer and 100% grassfed (dropping the risk of Ecoli infection to an almost undetectable level) I left it a little rare in the middle. Serve with baked or roasted, sweet potato or yams or oven fried sweet potatoes with a side salad or blanched vegetables with a dressing or dip.
The same week I seasoned the goat steak with tamari soy sauce and gluten-free fish sauce and seared it in a skillet in warm bacon fat, then served it with lime juice and blanched vegetables. The steak cooked quickly because it was only about a quarter to third of an inch thick. I cooked it medium-rare to keep it from drying out. I thought this cut had a milder flavor than the shoulder and leg cuts I used for the kebabobs.
Cooking tips for goat
Any time you’re working with grassfed meat or wild game you have to be careful to avoid overcooking. Leaner meat cooks faster because it has very little insulation (fat). It’s best to use a lower temperature for this meat and to add moisture in cooking.
When you’re cooking it in the oven or on the grill you’ll find goat meat more tender if you marinate it and if baste it during cooking. Stewing and braising also work. The recipe I used for 4th of July suggested marinating for 12 hours. I only marinated it for 7 or 8 hours; I think it would have been more tender with several more hours of soaking. I would also try using some wine or red wine vinegar in the marinade to soften the meat and I would baste with oil before and during cooking.
When cooking ground goat in a skillet, add some fat to keep it moist. Good fats include ghee, coconut oil, olive oil, avocado oil, non-hydrogenated palm shortening, lard, and bacon fat. Photo credit: Chef Rachel Albert ©2010
If you’re grilling goat, preheat the grill on high, then turn it down to medium-low after you place it on the grill grates. Turn it often and baste it for best results.
How does it taste?
Some might call the flavor of goat meat gamey. If you’ve never tried it and you’re accustomed to eating only grain-fed meat, you might initially find the taste of this and other 100% grassfed meats strong. If, however, you’re used to grassfed meat or wild game, you’ll probably like it from the first bite. Whatever the case, your tastes can change and over time you may find the taste of grain-fed meat bland by comparison. I would buy it and cook it again.
Don’t be shy, give goat a try! If you live in the Phoenix Metro area, try Circle Key Goat meat and let me know what you think by posting a comment below.
Where can buy Circle Key Goat Meat?
Scottsdale Downtown's Old Town Farmers’ Market
Brown and 1st Street
Saturday 8:30 a.m. to 1 p.m.
Season: October 23 through end of May
623-848-1234
Scottsdale Stadium Market
7408 E. Osborn Road in downtown Scottsdale (Osborn & Drinkwater)
Saturday 8 a.m. to noon
Season: June through August
623-848-1234
Ahwatukee Farmers Market
4700 E. Warner
9 a.m. to 2 p.m., summer hours 8 a.m. to noon
Season: Ongoing
602-919-9094
Gafta Kabobs (Ground Goat Kafta Kebabs)
1 pound ground goat meat
1/2 cup finely minced green onion/scallion
1/4 cup finely chopped fresh cilantro
1 medium to large egg
1 teaspoon garam masala spice blend
3/4 teaspoon ground cumin
3/4 teaspoon finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
1/16th teaspoon ground cloves
2 fresh green chiles (such as Anaheim) minced; I subbed 1/4 teaspoon ground chipotle, optional
1 to 2 tablespoons bacon fat, ghee, coconut oil, or unrefined or virgin-pressed avocado or olive oil
1. Break the meat apart and spread it in the bottom of a medium size mixing bowl. In a smaller bowl combine the onion, cilantro, egg, garam masala, cumin, sea salt pepper, cloves, and optional green chile or chipotle. Whisk to combine then pour over meat.
2. Mix with a large fork or clean bare hands pulling apart rather than squeezing and packing the meat to evenly distribute the seasonings. (Use disposable gloves if you like.) Do not over mix. Shape into 8 pieces, then press and form into cylinders (they should look like hot dogs but be about half as long).
3. To sauté: Heat the fat or oil in a medium to large skillet over medium heat. When hot, add the meat pieces and cook for about 3 to 4 minutes per side, turning 3 times, until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
To grill: Cook over a medium hot grill for approximately 3 to 4 minutes per side or to desired doneness, turning twice.
To simmer: Bring 1/2 cup water to boil in a 12-inch skillet. Add 1 tablespoon olive oil if desired. Add the shaped meat. Cover, reduce heat, and simmer for about 10 to 12 minutes or until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
4. Serve warm and refrigerate leftovers. Freeze any leftovers you don’t plan to to use within 3 days.
Variation:
Goat history
Food historian believe that goats were among the earliest animal domesticated, along with sheep and dogs. Cave art depicting goats dates back 10,000 to 20,000 years. Goat meat currently provides most of the animal protein for people in North African and Middle Eastern nations. The meat is also prized by people in the Caribbean, in Southeast Asia, Mexico, and in developing tropical countries.
Goat meat is extremely lean and low in fat. A 3-ounce portion of roasted goat meat (analyzed by the USDA) contains 122 calories, 3 grams of fat, 23 grams of protein, 3.3 mg of iron, and 64 milligrams of cholesterol. Compared to conventional beef, goat meat contains 50 to 65% less fat.
A friend and I decided we would grill goat meat for 4th of July weekend. I agreed to get the meat and marinate it. He agreed to pick up the vegetables for the kabobs and the side dishes. I would bring Ice Dream with chocolate and caramel sauce for dessert.
I called the people who were raising and selling it, found out about their operation, and confirmed that they would be at the Scottsdale market throughout the summer (some farmers stop selling at the market from July to September).
Photo credit: Chef Rachel Albert ©2010
Jannie and Eddie Key have a small farm in Eloy—about an hour outside of Phoenix. The couple started with cattle then found out about goats and decided to switch because not many people were raising goats. After checking around they discovered that the halal markets in the valley were relying on goat meat from New Zeland, Australia, and Africa. They wanted to provide locally grown meat to the valley residents.
They both have regular jobs and raise the goats in the spare time they have. The’ve been raising goats for three years now. They have a herd of about 100 goats that they raise on pasture (no grain). They raise and breed the goats themselves. They own the bucks and the does. They don’t use antibiotics or growth hormones. The only shot the goats get is a tetanus shot when they ear tag them. The goats eat alfalfa raised without herbicides or pesticides.
They butcher the goats at 9 months of age; that keeps the meat from being tough. Every three months they slaughter four to six goats, depending upon the demand. They have the meat cut, packaged, and frozen, and then they sell it at the Scottsdale Old Town & Scottsdale Stadium Markets and Ahwatukee Farmers’ Markets.
The goat I got!
Jannie gave me some recipes for cooking goat meat that she found on line. I picked up three pounds of ground goat, a leg and arm roast (to cut into chunks for kabobs), and a six ounce goat steak.
For 4th of July I marinated the goat meat in a mixture of onion juice, extra virgin olive oil, lemon juice, black pepper, cinnamon, oregano, garlic, bay leaf, cumin, and paprika. We threaded meat on bamboo skewers (soaked in water to keep them from burning) with onions, sweet bell peppers, pineapple, and mushrooms.
I used a recipe for Persian Lamb Kebabs with Minted Pilaf, omitted the rice-based pilaf and I changed the vegetables that we threaded on the kebabs. Photo credit: Chef Rachel Albert ©2010
We served the kabobs with my Quinoa Tabouli and a side of sautéed kale with onions, and ginger. For dessert we had Vanilla Ice Dream and Pumpkin Ice Dream with homemade Caramel Sauce and Karly’s Cocoa Sauce (recipes from my most recent book, The Ice Dream Cookbook).Ground goat
The next week I made a take off on Lamb Kafta Kabobs. A kafta or kofta is a Middle Eastern and Indian meatball made from ground meat (usually lamb) and spices. After the meat is mixed with herbs and spices, cooks often form it into a long hot-dog shape and grill it on skewers although I’ve roasted and grilled it on a baking sheet in the oven. My friend, Steven, suggested I call the kaftas made from goat meat Gaftas! I served them with baked, mashed sweet potato seasoned with ginger juice and butter.
Photo credit: Chef Rachel Albert ©2010
Goat steakThe same week I seasoned the goat steak with tamari soy sauce and gluten-free fish sauce and seared it in a skillet in warm bacon fat, then served it with lime juice and blanched vegetables. The steak cooked quickly because it was only about a quarter to third of an inch thick. I cooked it medium-rare to keep it from drying out. I thought this cut had a milder flavor than the shoulder and leg cuts I used for the kebabobs.
Cooking tips for goat
Any time you’re working with grassfed meat or wild game you have to be careful to avoid overcooking. Leaner meat cooks faster because it has very little insulation (fat). It’s best to use a lower temperature for this meat and to add moisture in cooking.
When cooking ground goat in a skillet, add some fat to keep it moist. Good fats include ghee, coconut oil, olive oil, avocado oil, non-hydrogenated palm shortening, lard, and bacon fat. Photo credit: Chef Rachel Albert ©2010
If you’re grilling goat, preheat the grill on high, then turn it down to medium-low after you place it on the grill grates. Turn it often and baste it for best results.
How does it taste?
Some might call the flavor of goat meat gamey. If you’ve never tried it and you’re accustomed to eating only grain-fed meat, you might initially find the taste of this and other 100% grassfed meats strong. If, however, you’re used to grassfed meat or wild game, you’ll probably like it from the first bite. Whatever the case, your tastes can change and over time you may find the taste of grain-fed meat bland by comparison. I would buy it and cook it again.
Don’t be shy, give goat a try! If you live in the Phoenix Metro area, try Circle Key Goat meat and let me know what you think by posting a comment below.
Where can buy Circle Key Goat Meat?
Scottsdale Downtown's Old Town Farmers’ Market
Brown and 1st Street
Saturday 8:30 a.m. to 1 p.m.
Season: October 23 through end of May
623-848-1234
Scottsdale Stadium Market
7408 E. Osborn Road in downtown Scottsdale (Osborn & Drinkwater)
Saturday 8 a.m. to noon
Season: June through August
623-848-1234
Ahwatukee Farmers Market
4700 E. Warner
9 a.m. to 2 p.m., summer hours 8 a.m. to noon
Season: Ongoing
602-919-9094
Prep: 15 minutes Cooking: 6 to 12 minutes Yield: Serves 4
This is a very old recipe from Morocco. (I changed the name, omitted the bread used for binding and scaled the recipe to suit a single pound of meat.)
Photo credit: Chef Rachel Albert ©2010
Ingredients:1 pound ground goat meat
1/2 cup finely minced green onion/scallion
1/4 cup finely chopped fresh cilantro
1 medium to large egg
1 teaspoon garam masala spice blend
3/4 teaspoon ground cumin
3/4 teaspoon finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
1/16th teaspoon ground cloves
2 fresh green chiles (such as Anaheim) minced; I subbed 1/4 teaspoon ground chipotle, optional
1 to 2 tablespoons bacon fat, ghee, coconut oil, or unrefined or virgin-pressed avocado or olive oil
1. Break the meat apart and spread it in the bottom of a medium size mixing bowl. In a smaller bowl combine the onion, cilantro, egg, garam masala, cumin, sea salt pepper, cloves, and optional green chile or chipotle. Whisk to combine then pour over meat.
2. Mix with a large fork or clean bare hands pulling apart rather than squeezing and packing the meat to evenly distribute the seasonings. (Use disposable gloves if you like.) Do not over mix. Shape into 8 pieces, then press and form into cylinders (they should look like hot dogs but be about half as long).
3. To sauté: Heat the fat or oil in a medium to large skillet over medium heat. When hot, add the meat pieces and cook for about 3 to 4 minutes per side, turning 3 times, until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
To grill: Cook over a medium hot grill for approximately 3 to 4 minutes per side or to desired doneness, turning twice.
To simmer: Bring 1/2 cup water to boil in a 12-inch skillet. Add 1 tablespoon olive oil if desired. Add the shaped meat. Cover, reduce heat, and simmer for about 10 to 12 minutes or until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
4. Serve warm and refrigerate leftovers. Freeze any leftovers you don’t plan to to use within 3 days.
Variation:
* Shape the meat into 1-ounce or 1-inch meatballs. Cook in a skillet as directed above in broth or oil. Watch the cooking time. Meatballs cook fast. Figure about 8 to 10 minutes over medium-low heat.
Serve over or next to a crisp green salad or a sauteed or blanched vegetable medley. Roasted, baked, or grilled veggies would also go well with this. Alternatively, you could serve goat meatballs with red sauce over spaghetti squash, steamed spinach, or over brown rice pasta with a salad or other cooked leafy green or mixed veggies on the side.
I have eaten goat meat before... it tastes a lot like lamb yet a bit leaner, although not by much... which is why I am surprised to see that there is only 122 calories per 3 ounce serving. I think if I had to choose I would opt for grass-fed beef over goat, but if offered goat, I wouldn't say no!
Posted by: GiGi | July 19, 2010 at 07:41 PM
Great post. I also bought from this vendor at the Scottsdale stadium about a month ago. I bought fore-shank, leg, and a butt steak. While everyone says to cook it low and slow, or braise it, I found that it is fine if you sear it for about 10 minutes (turning every 3-4 minutes), then move it to indirect heat on the grill until it gets to about 140-145 near the bone, then let it rest for 10-20 minutes off the grill. I found this meat super tender (almost like veal), and I love the flavor (though I love pretty much all game meat, including elk, rabbit, squab, venison, kangaroo, etc.). I served it to friends who had never had goat meat and they also cooked a London Broil steak (grass-fed) "just in case" they didn't like the goat. Well, the goat was completely gone, but half of the steak was still there. Everyone at the table agreed that goat was far superior to beef.
Thanks for letting me know this vendor only uses grass-fed goats, and it is hormone-free. I didn't know that before, but makes me like it even more. I might go pick some up tomorrow morning!
Posted by: Tom S | September 24, 2010 at 10:00 PM
Thanks for posting that, Tom! I want to try what you did. Sounds like it came out great!
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Chef Rachel
Posted by: Chef Rachel | September 27, 2010 at 03:27 PM
I just bought, among other things, some beef brisket and goat leg from Circle Key Farms today. I'll be making the brisket with a red wine and prune sauce and I'll be making a goat recipe from Sedona's Elote Cafe chef Jeff Smedstad's cookbook.
I'm thrilled to find an affordable source for totally grass-fed meat so close to us. I was hoping to find out a little more about them and was happy to come across this blog post.
Posted by: Roger H. | January 25, 2011 at 07:23 PM
Hi Roger
Glad you found them. There are many sources for local grassfed meat around the valley (here in Phx, AZ) and around the U.S. I'm glad to be able to share what I find and educate people about the benefits of buying more fresh, local food. I hope you'll come back to my blog for more recipes and healthy eating tips.
Happy cooking,
Chef Rachel
Posted by: Chef Rachel | January 27, 2011 at 06:57 AM
At last, somoene comes up with the "right" answer!
Posted by: Elouise | May 12, 2011 at 07:48 PM