LEG OF GOAT, Bone-in, 6-7lb — Shannon Creek Farm — a stunning centerpiece
Leg of Goat 6-7lb Shannon Creek Farm, Kansas Flint Hills
100% antibiotic free
Humanely raised on pasture by independent family farms
Part of our effort to promote goat meat
Cook to medium, just past medium rare, for the most juicy results
As an alternative to beef or lamb, goat leg simply cannot be beat — goat is a savory, lean, red meat with a clean, herbaceous finish – it is bright and floral with an unexpected depth of robust flavor. The leg of goat provides a formidable centerpiece worthy of King Arthur, but down-to-earth enough for a family holiday, or simply a special sandwich.
We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. Preheat the oven to 400 degrees and then roll it down to 325 to roast the goat until the internal temperature reaches 145 for a perfect medium rare (or a little bit less, as the roast will continue to cook after leaving the oven).
Now in it's tenth year, No Goat Left Behind is a month-long celebration of all things goat in October — or Goatober — the natural season for goat meat. Goatober has grown into an international movement, celebrating goat meat in all it's forms.
Goat is actually the most widely consumed meat in the world — and America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable. Goats are environmentally low-maintenance, and easy to raise.
No Goat Left Behind was the brainchild of former Heritage Radio Network Executive Director, Erin Fairbanks and renowned New York cheesemonger, Anne Saxelby. Together with Heritage Foods they launched the initiative to address the growing problem facing New England goat dairies — namely, what to do with male goats. Naturally raised goat is a seasonal meat — they are ready for market in the fall. This is why Heritage Foods has worked to change the tenth month of the year from October to #GOATOBER!