Sarah, the goat girl

Meet Sarah Crane, our new kid goat supplier from North Yorkshire.

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Having trained as a veterinary nurse and come from a farming background, it won’t come as a shock that she’s combined her love of animals with her farming know-how and taken the leap into farming herself.

Like us, Sarah’s concern for animal welfare and making sure her goats are happy, is paramount. Having travelled in New Zealand and South America and seen different styles of farming and butchery, she’s convinced that this is the best way to farm and produce tasty meat. We couldn’t agree more, Sarah.

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Why goats? When she came back from South America she began working at a dairy farm milking goats, and that was that. She was hooked. Nearly three years on and she’s still in North Yorkshire, but last summer she took the bull by the horns, so to speak, and started her own goat meat business. Research showed the kid meat market in the UK was missing what she could offer – kid meat reared in North Yorkshire from happy animals using the billy goats from a close by dairy. Gourmet Goatling was born…

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Why Yorkshire? As any good Yorkshire lass should be, she’s very proud that her kid meat is “Yorkshire born and bred”. The kids are all sourced from the dairy farm where Sarah works, which is Farm Assured and has a high health status. She’s involved with their care from the day they are born, ensuring they get a good start with their mums. She then rears them on milk, from an adlib feeder, so that they have constant access up until the age of 10 to 12 weeks.  When old enough they are introduced to hay and haylage grown locally under the rocky face of The White Horse of Yorkshire, from pastures which have a varied mix of grasses. A bit like lamb, the kids are slaughtered at 6 months onward. goats 2015 117

(During the summer months when the weather is warmer they graze outside, but for the moment they’re tucked up nice and warm inside.)

How to cook goat

Kid is such an understated meat, it’s often thought of as tough and dry, however, this couldn’t be further from the truth. The best way to approach cooking kid is to think of it as lamb, and please for the love of Goat, do NOT just think of popping it into a curry.

Marinated Roast Kid Leg

Kid leg, on the bone
6-8 shallots, peeled
6 whole cloves garlic, skins removed
Juice from half a lemon
4 sprigs of thyme, roughly chopped
4 sprigs of rosemary, roughly chopped
Decent glug of olive oil
Maldon salt
Black pepper

1. Mix olive oil, lemon juice, rosemary and thyme together in a bowl with a liberal sprinkling of salt and pepper. Then rub over the goat. Wrap the marinated leg in foil and for a few hours, overnight is best, to allow the leg to take on some of the herbs and spices.

2. Remove the leg from the fridge a couple of hours before cooking so that it can reach room temperature. Heat the oven to 220°C/430°F/gas mark 9.

3. Make a foil cross in the bottom of a roasting tray, put the leg, shallots, garlic, a little bit of water or white wine and more salt and pepper on top and make a loose foil tent over it all.

3. Place in the oven for 30 mins.

4. Turn down to 180°C/350°F/gas mark 6, and continue cooking for 1.5-2hrs, turning the leg over halfway through. Uncover the leg for the last half hour.

5. Take the leg out of the oven and leave to rest for 15 minutes. Then carve.

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