Goat: Cooking and Eating Hardcover – May 1, 2018

First half of book is incredible, love the way recipes are written & layed out. Have only tried a few recipes so far, turned out very flavorful!! but looking forward to trying more out! :)

The best collection of recipes and great background on goats but not a good reference source. Example. I have a goat loin rack in the freezer. No way to look up in the index how to cook particular cuts, mostly. Unable to find anything in the book on how to cook this. No discussion of the anatomy of a goat or diagram of the different cuts. It does list bone shoulder roasts, but back to Google for me. Too bad. I think this book may gather more dust than it should.

I raise goats for meat. Most of what I raise is sold because the demand is higher. In the last few years we've kept some of the meat for our own family. I am always looking for new ways to cook the meat, especially different recipes from different cultures. I want to do the meat justice and not create an American-Midwestern dish. This a fabulous cookbook. It has lots of variety and isn't boring. It meets the inner foodie in me and gives me lots of options to work from for our meat. I now tell all my foodie and goat farmer friends about this cookbook! I also have purchased it for silent auctions for the same two, yet different,demographics. It has been a very popular item in this setting.

pro: the book has lots of recipes that seem really good. I am going to try them over the course of the year. I have heard that goat meat is very healthy and easy to digest. the author talks about closing the 'loop' by eating the meat and using other parts of the animal like the leather.con: nothing about the health benefits: protein, carb etc. that would be helpful.

As a goat kid meat recipe book this fulfills it’s function , what it is not is a comprehensive view of goat meat and certainly not “ the definitive guide on the subject for years to come “( back cover )I respect James for coming up with a company which aims to turn a once regarded waste product of the dairy goat industry into a valued resource ie male kid goats , however he does ignore the work of the many small breeders who have been producing and improved specialist goats bred specifically for meat , based on say the Boer goat , aiming specifically for improving flavour and texture . It is the equivalent of talking about beef and discussing Holstein Frisian calves from the dairy industry and forgetting to talk about the Aberdeen Angus, Charolais and breeds of cattle raised for meatThere is also little about using and sourcing mature Goat meat as opposed to Goat kid meat ( only two recipes are specifically written for mature Goat meat that I have found ). A single line at the beginning of the recipe section says “be sure to make the distinction between kid goat and nanny goat when you are getting what you need , they behave quite differently in the pot “ ... and that is it .. no explanation and indeed why use the word “nanny goat” instead of mature .I think James could have given a bit of a nod to his old River Cottage team where in the River Cottage Meat book Hugh FW goes through and explains the different breeds , the cuts of meat , what they are suitable for and why , and how to prepare them . Especially since actually Goat was in fact a Meat that Hugh surprisingly did not cover in that book!!I really like that he is committed to the ecological foot print of farming and strongly commend his generosity of 50% of his royalties going to Farm Africa . I’m not however going to entirely let him get away with saying that goats are better kept indoors due to susceptibility to parasites ( last paragraph page 21 ) ,yes they are naturally browsers rather than grazers but they are quite capable of being free ranged in the U.K. with proper parasite control methods and foot care likewise , with good husbandry , should not be a problem . Indoor goats are kept usually with a much higher stocking density , and are equally susceptible to some parasites apart from those with indirect life cycles.p and still should have a parasite control program in place as part of their Farm Health Plan . This paragraph seemed almost a post hoc justification for what I assume is the ‘Cabrito’ way of rearing their dairy herd sourced male kids and even if James truly believes this it still felt disingenuous to me.So I found this book a bit of a mixed bag , buy it for the good recipes but be aware that the fairly short first part feels more a take on James Whetlors “Cabrito” journey and philosophy than a comprehensive overview of the place of Goat meat in the world and it’s selection and the art of cooking it ... for which I am still looking :)

We bought this book as a result of being part of the BBQ community who got involved in #goatober 2016. We then had the pleasure of meeting James in Northern Ireland during the 2017 #goatober. He is thoroughly passionate about the welfare and the ethics behind the goat industry, he cares about where it comes from and how it is reared. The recipes in this book will provide endless inspiration for cooking goat in a wide variety of ways. We are lucky to get goat locally but if you can't its well worth sourcing. Christine aka chillin n grillin NI

Absolutely stunning book. Recipes are amazing. Lots of information and interesting and insightful stories surrounding goat/kid welfare.A must buy

I bought this as a gift for my foodie friend who has ALL the recipe books but after flicking through it added another for my shelf. Great ideas and recipes- collaborations with Chefs (Jeremy Lee, Yotam Ottelenghi are just a couple) you’ll know and well laid out.I’ve learnt a lot about Goats! And eating meat ethically. Totally wowed a small dinner party with A rack of kid, houmous and spiced chickpeas - especially as I had the chat to go alongside it.

If you can find a good source of goat meat, you definitely need this to go with it. Lots of inspirational ideas.