Sonoma Hills Ranch Ground Goat- from Sonoma County Meat Company
A slow and low braise in the oven or on the stove top is the way to go with this flavorful cut. Cover your braise directly with a sheet of parchment paper to keep the top layer from drying out ( a tip gleaned from observing the Good Eggs chefs prepping lunch).
From Sonoma Hills Ranch: Our goats eat a combination of what nature provides on our hillsides supplemented with alfalfa and orchard grass. During the fall they get an abundance of acorns and leaves, and during the spring our hillside meadows produce grasses for them. Other than providing some mineral supplements via goat blocks we don’t add a thing. No antibiotics, no grain, no pellets. Just happy goats eating primarily what nature provides. We raise primarily purebred Boer goats. They originate from South Africa and are considered the premier meat goat due to their stocky structure, weight gain and beautiful meat/fat blend. Goat fat doesn’t marble, unlike beef, but our goats always produce an extremely delicate layer of fat that makes the local chefs super happy.