Leg of Goat Shannon Creek Farm Choose your preferred weight from the drop-down menu above
100% antibiotic free
Humanely raised on pasture by independent family farms
Part of our effort to promote goat meat and find a humane outlet for male dairy goats
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.
Those who experience goat for the first time marvel at how bright, lean, and floral it is. Leg of goat is seductively easy to prepare: 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, for several hours, 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).
Goatober originated in New York in 2011 and was the brainchild of Heritage Foods, the first and largest distributor of rare and heritage breed meats in the USA dedicated to supporting a network of over 50 family farmers who raise their livestock humanely, outdoors, on pasture and never with antibiotics or growth hormones.
Founder Patrick Martins comments, “2018 marks our eighth year of Goatober. We offer cuts of goat meat to home cooks from coast-to-coast via HeritageFoods.com and work with more than 100 restaurants who participate annually around the country during the month of October. What started with the desire to help dairies and the destiny of male goats in New England has turned into an international movement to support the consumption of goat meat. We are thrilled to have the opportunity to co-host Goatober events with our partners in the UK and Europe this year who have taken this project further than we ever imagined.”
James Whetlor from Cabrito Goat Meat, a Devon based ethical meat champion and producer, has been at the forefront of bringing Goatober to the UK and Europe, comments, “This is a really exciting year for the Goatober campaign as it shows there is an international calling and drive to solve and end the systematic culling of male billy goats born into the dairy system and considered a waste product. By centralizing the Goatober campaign and taking it global we can end this practice, while also making goat meat a mainstream product. We are already in discussion with Australia to join the campaign in 2019, so Goatober is something that’s going to get bigger and bigger.”
Goatober 2018 launches with events in London, Bristol, Manchester, Cornwall, Rome, Frankfurt, Nantes, Amsterdam, New York and Ibiza.