Ground Meat Cooking Guidelines for Heritage Pork, Lamb, Goat and Chicken
1. Drain the excess liquid from the package. Remove the ground meat from the packaging and pat dry. Season with salt and pepper.
2. Heat canola oil in a hot pan. Once the pan is lightly smoking, carefully place the ground meat in the middle and begin breaking apart. Continue to break the meat apart and allow to brown on one side.
3. Stir the ground meat carefully in the pan until it is cooked through.
4. Drain excess fat if necessary and serve!
Depending on which type of meat you are cooking, there will be more or less liquid in the pan as the fat renders. Goat and chicken are more lean, while pork and lamb will result in more fat as they cook. This fat adds to the depth of flavor in the cooking process, but should be poured off before serving.