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75 % of the world's population eats goat meat. Eating goat is a rising trend in the United States. Goat meat is not as sweet as beef, but sweeter than lamb. It is lower in fat cholesteral, Calories and saturated fat than other red meat. Cook goat slowly and at low temperatures to prevent from drying out and being tough. Braise goat meat by putting the goat meat in a kettle with 2 cups water, simmer until kettle is dry, fry the meat and then cover the meat with water adding garlic, onion and tomatoes and seasonings of your choice, roasting the meat slowly in the oven or crockpot. Grilling or smoking the goat meat is also a good option. Seasonings such as cumin, curry, rosemary and marjoram compliment the goat meat flavor.
According to the USDA, goat meat is high in iron, zinc, selenium, vitamin B12, niacin and rich in dietary potassium, which has a role in stabilizing heart rhythms. Goat meat is also rich in calcium, which strengthens bones and teeth. Goat meat helps maintain healthy thyroid functions. Goat meat is also an excellent source of phosphorus, magnesium, copper, manganese and vitamins A, D, K and C.
Loin roast approximately 2.25 lb $74.70
Leg of Goat approximately 3lb 64.50
Shoulder Roast 2.25 - 3 lb $59.50
Shank approximately 2.75 lb $49.00
Neck approximately 1.25 lb $29.50
Goat Riblets Approximately 1.5 lb $27.25
Goat Stew Meat Approximately $32.50