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.