It's been hailed as one of the food trends for 2019/2020, but what's the real story behind goat meat as an ingredient in our diet?
In 2011, Erin Fairbanks and renowned cheesemaker Anne Saxelby wanted to end the practice of wastefully sending young billy goats to slaughter that the dairy industry had no use for. Goatober was born and with it, a month-long celebration of putting goat meat on the menu of restaurants around the world and encouraging people to try cooking goat at home themselves. Goatober spreads the word that goat meat is delicious, ethical and sustainable.
Our verdict? With the help of our development chef and salt sommelier James Strawbridge - delicious! Take a look at his warming goat tagine here.