Kid goat finding its way onto many menus
One of the most domesticated animals in the UK is the goat, even though Britain is barely starting to enjoy goat meat. This is a new trend that is quickly gaining acceptance. Forget your usual Jamaican stew or even a goat curry here, we are talking about a new meal in town, kid goat. Served at some of the top places in England, which used to be one of the most mishandled bi-products of the country’s industry. Now, these are served all over the place in top restaurants and Bristol chefs are jumping on the occasion to serve kid goat on their menus.
Quo Vadis and St John are some London examples of shops serving this type of meal, and with versatility and flavour on their side, Bristol chefs are going all out with this particular recipe, whether it is at Flinty Red or other well known places. Every year some are born to provide milk or grow up for mature meat, but many are now being slaughtered at a young age for both large and small farmers on dairy farms which never make it to adulthood. Billies for example provide these services on site, and may be too labour intensive to create the right substance.
Some of the problems come from the increase in the demand for dairy products coming from goat, and as such a number of billies have seen a large growth within the system. This includes butter, cheese and yoghurt which usually increases around 5% per year. Many customers often say that milk from goats is more gentle on the stomach because it is easier to ingest, especially compared with cow milk.
But some people simply think that goat milk is simply a more natural choice. Goat farming happens in many parts of the country including in places like Lakeland Valley, where the Nuffield Farming Scholarship helps raise these goats for this type of meal. The UK industry is growing fast, and so is the abroad one. Cumbria is one of the main town where goats are coming from to create this industry. Nothing much was present in past years, but it has grown since 2010.
Right now, the dairy farming industry is split into two camps, the first one are people who say milk might be the best added value for cheese on the market, with a hundred kid goats being able to fulfill this market, whereas the other market thinks that dairy goats don’t make enough money and instead they should be used in meals, especially in high end restaurants, thanks to this latest trend which is picking up not only in London and the UK, but all around the world.
