Saturday, August 14, 2010

Grilled Goat Striploin

Last Sunday, the farmers' market was hopping! So much so, that I sold out of all of my baked goods with 30 minutes left to go before the closing bell. I took the opportunity to do a little shopping.

Riverslea Farm sells lamb and goat meat as well as wool products. I picked up two pieces of what they called goat "strips". After looking at the meat I figured out, I think, that this was the same cut as tenderloin: the muscle fibers ran the long way along the meat and the cut was shrouded in silverskin, line a tenderloin.

I trimmed the silverskin from the meat and then rubbed the meat with a spice paste made from:
  • 3 cloves garlic
  • 15 fenugreek seeds, toasted and ground
  • 1/4 tsp cayenne pepper
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
We let the paste flavor the meat while the grill heated. We grilled the meat for about 4 minutes a side and dinner was done.

I made sure we cut the meat across the grain and it was wonderfully tender. Surprisingly, the flavor of the meat wasn't as strong as I expected it to be. I'm not sure if that was a function of the cut, the age of the goat at slaughter, or both.


JacquelineC said...

Goat is SO sustainable that I've included it in the class I'm teaching this fall at BCAE. I've got to get cooking because I've done no goat at home yet! Thanks for the inspiration (again.)

Sunday Cook said...

this was really delicious and much milder than I thought it would be. We have a goat meat seller at Sunday's market. If you're ever up my way, you should visit Riverslea Farm and try theirs.

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