Isle of Wight Goat Meat
Our Isle of Wight Goat Meat comes from Simone and David at Kingston Smallholding nr Shorwell ‘over West Wight’. Goats are Sarah’s favourite animal – which she swore she would never eat…until she did. What does it taste like? A gamey lamb. Different to mutton, which is a strongly flavoured sheep It tastes more Wild!
Simone and David’s goats are sustainable in that they are ex dairy goats, which are a by product of the dairy industry. We know that Simone and David love their goats and give them the best life possible and a longer life than they would have had.
The ever changing diversity of our country has brought goat meat here with many different cultures. Most people we speak to have tried Goat Curry, but it is such a versatile meat. It has been a surprisingly big seller for our butchery, bringing people from all over the Island and we also send a lot to the mainland.
Goat Cooking
In Sandown at ‘Viv’s Cooking’ Caribbean cafe she goes all out for Goatober with different goat dishes. In our deli in Shanklin, you will find Isle of Wight Meat Goat Merguez Sausage Rolls and Goat & Red Onion Marmalade Sausage Rolls.
Most people ask us for goat meat for a Caribbean Curry. But you can do so much more. At home we love to use it in Mexican Chilli using diced goat (our daughter’s favourite way), Italian Ragu, which can be used for Bolognese, for which you can use diced or minced, depending on your preference and the time you have. If you are making a stew or curry we highly recommend you use diced meat ON the bone, this gives more flavour.
For roasting we recommend slowly roasted shoulder or leg. Do it the English way you like or stuff with apricot and onion stuffing.
Goat meat is complemented by couscous, lots of different herbs, spinach, slow roast tomatoes and feta cheese.
Last, but not least, our Goat Merguez Sausages are a quicker way to experience goat meat. Flavoured with North African spices and a very lean sausage choice.
A Little Goat History
Around the world goat is consumed widely particularly in Asia, Africa and the Middle East. They are easier to keep under harsh conditions, than sheep or cows. Goats vary widely in breed and their hardiness to their climate, whether it being hot deserts or cold mountains. Their diets may not appeal to us, eating twigs, brush, brambles, seeds, fruits, vegetables, vines. All the things that require a good jaw! This makes them able to survive the hardest conditions and easier for the 3rd world to keep them.
Not only is goat sustainable, but it is also a much healthier meat than other red meats, being lower in saturated fat and cholesterol. It is higher in iron than other red or white meats. It is also high in Vitamin B12 and Potassium and great for lean protein.
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