Goat meat is not one that we are traditionally or historically associated with here in Ireland. Commonly used in African, Middle Eastern and South American cuisines it’s not culturally a meat that many of us are familiar with, no less tasted. Having eaten it a number of times but not prepared or cooked with it I bit the proverbial hand off a friend of mine who offered me some, intrigued as I was. Although its reputation precedes it as having a taste akin to lamb much depends on the length of time the goat has lived. The longer the life of the goat the stronger and gamier the flavour of the meat becomes indeed making it more like lamb.
These goats from Goat Ireland, a small goat farm run by Paul and Ami in Dunmore, Galway, generally finish around 6 to 8 months producing a meat that is soft and tender, with a mild sweet delicateness and it’s own unique flavour profile. I had a leg to cook with so immediately my mind went to the arena of slow cooking and to cuisines with a long-standing history of cooking with this meat. Goat is a beautiful underused meat with a delicate flavour yet robust enough to embrace the Moroccan spices of this tagine. Incidentally a tagine is actually the name of the conical shaped earthenware dish that stews like this would be traditionally cooked in but has now also become synonymous with this method of slow cooking a stew. If you own one by all means use it here but a regu that The oven does all the work for you hear so make sure you give yourself enough time. Alternatively this tastes even better the following day so make now for tomorrow.
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
Error: No posts found.
Make sure this account has posts available on instagram.com.