Thistle Thickets Farm

Pasture-raised goat meat off the farm inFlorida . The meat is USDA-inspected and kept frozen in approved freezers. If you have any specific requests or questions, email us at

florida@thistlethickets.com

Goat meat is a lean meat. The key to proper cooking is to avoid overcooking or drying the meat. On the other hand, this makes it a great meat for stews and curries. Roasts do better at lower temps for longer times.

Sounds fancy, doesn’t it? As easy as this recipe is, Gigot de Cabrito makes a superb dinner course or a simple home meal.

In recent experimental cooking in the Monocle kitchen, Taste Testers agreed that it was good. One even said, “Real good.” Another said, “I can’t stop eating the potatoes, they’re so good.” A third said, “Maman, this is good.” Interestingly, there are only two Taste Testers. I know, I know, One was fired after the Bacon Incident, but he returned with his, ahem, Union, and he’s hovering over pots and pans, tasting away, as if nothing ever happened.

Let’s forget all that Bad Blood Between Bacon and Squash and get to the good stuff. If you don’t happen to have a leg of goat in your freezer or yard, try the following options: ask your neighbor (everybody knows someone who hunts around here), use a venison shoulder roast, or substitute leg of lamb or leg of goat (they can both also be called Gigot de—). When cooking, eating, hunting venison, no full-grown bucks allowed. We only hunt and consume does or button bucks (it don’t matter how many points the durn thing has, it tastes terrible! [use of poor grammar only permissible by moi—on purpose]).

Recipe for Gigot de Cabrito:

1 leg of goat, bone-in (usually around 5 pounds)(could be more)(could be less)

A few potatoes, peeled (or not), cut into ½-inch cubes

One lime

Rosemary (dried or fresh)

Salt and pepper

Place roast in a large, shallow roasting pan surrounded by a single layer of potato cubes. Squeeze juice of lime onto all sides of the roast and all over potatoes. Sprinkle roast and potatoes with rosemary, salt, and pepper. Fill pan with water to not quite covering the potatoes.

Bake uncovered at 325° for 25 minutes per pound.