Observer Food Monthly’s favourite things, all in one place: from the best chef in the Outback to Cumbria’s most followed shepherd and brilliant Chinese buns in Paris. Plus why it really is the year of the goat
Low in cholesterol, high in iron and protein, leaner than beef, pork or lamb: goat ticks all the modern dietary boxes. It’s a staple worldwide, and we seem at last to be catching on in the UK. From country gastropub to fancy Michelin restaurant, few self-respecting menus are complete without goat in some shape or form, be it slow-roast shoulder or caul-wrapped faggot. Goat is the new kid on the ingredient block, and it was only a matter of time before the big food players cottoned on: Ocado will soon be listing kid, and the rest seem bound to follow. No wonder OFM voted Cabrito Goat Meatbest producer in its 2014 awards. Who knows, in years to come goat may be as ubiquitous on supermarket shelves as New Zealand lamb. We can live in hope. BG
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