Heritage Breed Rack of Goat | Heritage Foods
RACK OF GOAT
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Heritage Breed Rack of Goat | Heritage Foods
RACK OF GOAT

RACK OF GOAT

One bone-in rack — the most elegant cut! — Shannon Creek Farm

$70
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Rack of Goat
Bone-in
Shannon Creek Farm

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Goatober is 16 years old! October is the natural season for goat, and we are proud to bring in nose-to-tail goat every October as part of our effort to celebrate delicious, lean, and woodsy goat meat.

Anne Saxelby was America’s first all domestic cheesemonger. Her lovely shop connected the New York City public to rural communities and dairies where she learned about a predicament for goat cheese makers — since females are the milk producers there is hardly any need for males. Thus, Anne conceived Goatober and wove a virtuous web of farmers and chefs to make it happen – a seasonal celebration of goat meat from male goats who spent happy lives foraging in the woods! Sixteen years later the project continues thanks to the rolling hilly pastures of Shannon Creek Farm in the Flint Hills of Kansas. Shop goat in its natural season — goats are traditionally born in the Spring and ready for harvest in October! Every nose-to-tail cut is juicy, earthy, clean, nourishing and fulfilling.

The rack of goat has a small eye, but the meat is succulent, delicious, lean, and floral. The rack is the most elegant cut, ideal as the centerpiece for an intimate dinner party worthy of royalty, or simply a special family dinner. Roast it whole for a show-stopping presentation, or slice between the bones to plate the tasty chops individually. Simple to prepare — as with all of our healthy and delicious heritage meat, we love just salt and pepper, and for goat perhaps a little bit of rosemary, to bring the full flavor front and center.

Although leaner than beef or lamb, goat meat is rich and flavorful and boasts light floral notes in every bite. Because goat meat has less fat, it lends itself to slow and low cooking including braises and barbecue — see our Cooking Tab for more information!

Since 2010 Goatober has grown to become a celebration of all things goat, the most widely consumed protein on the planet!

  • 100% antibiotic free
  • Humanely raised on pasture by independent family farms

 

Farm
Shannon Creek Farm – Manhattan, Kansas

Joseph Hubbard is one of the youngest farmers in the Heritage Foods network. Joseph learned the art of farming from his family and raises sheep and goats on the vast Flint Hill pastures around Manhattan, Kansas.

The Flint Hills, a band of hills in eastern Kansas stretching into North Central Oklahoma, is a region that is not good for plant agriculture, but ideal for pasture raised animals. This ecological region is where the most dense coverage of intact tallgrass prairie can be found in North America including Big Bluestem, Little Bluestem, Indiangrass, Switchgrass, Prairie Dropseed, and Sideoats Grama. These tallgrass varieties are responsible for producing the tastiest grass fed animals on the planet.

Joseph raises multiple breeds of lamb for different reasons: Katahdin for their multiple birth and high growth rate, St. Croix for the natural tannin in their gut that wards off parasites and White Dorper for their muscling. Joseph is also a major producer for our Goatober Project and has been growing meat goats for Heritage Foods for almost a decade! His primary breed is the Boer goat. The Boer or Boerbok is a South African breed of meat goat. It was selectively bred in the Eastern Cape from about 1920. It has been exported to many countries, and has been used to improve the meat qualities of other breeds.
Cooking

How to Prepare

1. Take the roast out of the refrigerator an hour prior to cooking.

2. Preheat your oven to 450℉.

3. Season liberally with salt and pepper on all sides.

4. Place in a roasting pan lined with a rack and cook at 450℉ for 15-20 mins for an even crust.

5. Lower the oven temperature to 300℉ and cook for 30 minutes checking the meat every 15 minutes thereafter until the roast reaches your desired internal temperature (130℉ approximately for goat to medium rare.) The internal temperature will continue to rise slightly after leaving the oven. Let rest for 10-15 minutes before carving.