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Nick and I bought a goat from the County Fair this year, from one of Nick’s co-workers.  So, we have about 80 pounds of goat in our freezer!  Yes, it took some organizing to get it all to fit in there.  We don’t have a deep freezer yet, so for now this is as good as it gets.

With all that goat in our freezer, I’ve tried to use goat in my cooking.  We eat goat about 1 to 2 times a week now and it’s become a favorite!!  Curries, soups, roasted/grilled, hamburgers, etc.  You can practically make everything from goat meat that you can with beef and it is healthier because it’s leaner and it’s also very tasty!

One of the dishes that I made that was blog-worthy was baked goat chops on a bed of sweet potatoes, onions and potatoes.  I tossed the sweet potatoes, onions and potatoes in olive oil and added some Italian Seasoning, then rubbed a dry rub (Emeril’s Cajun Essence) on the chops and then baked it for about 25 minutes at 400 deg.  The amazing thing was that the meat took so well to the dry rub without even marinating it, tenderizing it, or anything!  This was a one-platter gourmet dinner that was easy, fast and tasty!

Lamb Chops with roasted sweet potato, onions and potatoes

This was a perfect fall dinner.  I wished we had the Pumpkin Bread that I made a few weeks ago from Cilanthropist (click for link:  Pumpkin Spice Bread).  That would’ve made the perfect addition to this hearty and warm meal.