Goat Chops

Jamie Henneman of Lazy Lightning H Ranch has added Boer goat meat to her rabbits and chickens. I butchered and cooked a goat while staying at Quillisascut Farms last summer. That goat was an Alpine-Nubian cross breed. Alpines and Nubians are well known dairy breeds. The meat from the dairy goat was most like the flavor of lamb. Jamie is raising Boer goats, a variety specifically bred for meat since the early 1900's. Looking at the raw meat I immediately noticed how pink it was. It looked a lot more like pork than lamb meat in color.
I coated the goat chops in an apricot-chili glaze and grilled them up. Do to the high sugar content of the marinade I seared the chops and then moved them to indirect heat to cook. With spinach back in play I decided to play on the Moroccan connection to goat by serving the chops with some carrots and spinach sautéed in olive oil and garlic.
The meat was exceptionally mild like pork. Everyone on the staff tried some and all were surprised at how different the meat was from their expectations. Outside of certain ethnic communities, public perception of goat meat in this area is not good. It is a shame really. Diversity in the marketplace is just as important as variety in our diet. Seattle Chef Tom Douglas' greek restaurant Lola features goat and cooks who work there tell me it sells well. I plan on offering more goat in the future. If you are interested in trying some contact me or even better contact Jaime Henneman to buy some direct.

Goat Glaze

1/2 cup Apricot Jam
1 Tablespoon Soy Sauce
1/2 tsp Sriracha Chili Sauce
1/4 bunch of cilantro leaves chopped fine
pinch of salt
thin with hot water until proper consistancy