The story of The Gourmet Goat Lady began in 2008 when our daughter Abbey was given a Boer kid called Olivia. Little did we know that Olivia's arrival would spark the beginning of a new farm enterprise and change our lives forever. Our farm, Buena Vista, is located west of Gilgandra in Central Western NSW.
When Olivia arrived she joined a long-established beef and cropping farming family with over 100 years history in the Collie district, and she certainly shook things up.
We're not sure how it happened, but once Olivia was with us we seemed compel led to find out more about Boer goats. Then we started amassing other high quality Boer goats to join Olivia.
There we were with a growing herd of fine goats, managed with the best farm practices (fully pasture-raised) but with no actual on-or-off farm business purpose. Any self-respecting farmer knows this is a serious no-no and so it wasn't long before my husband Craig decided it was time these new farm additions started paying their way.
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We did more research into the farming options for Boer goats and soon realised what we had grown was a desired and needed commodity. Goatmeat is the most widely consumed meat in the world.
It is also extremely low in fat and a good source of protein, iron, zinc, and vitamin B12. Depending on the cut of goatmeat, it can be prepared by grilling, rotisserie, roasting, sautéing, pan-frying, braising and stewing. In 2017 we were delighted to win both gold and best in class at the Australian Food Awards for our goat chevon racks.
Our produce has also won 13 Sydney Royal Fine Food Show medals in the last five years and has been showcased twice as part of the Australian Chef of the Year competition.
Rump of goat recipe – sourced Meat and Livestock Australia
Ingredients (serves four):
- 4 Goat rumps,
- 1 Radicchio quartered,
- 1 Large Cos quartered,
- 100ml Balsamic vinegar,
- 100ml Extra virgin olive oil,
- 2 Cloves of garlic,
- 3 Sprigs of thyme,
- 50g Caster sugar,
- 200g Bay leaf,
- 100ml Rapeseed oil,
- 2 Lemons.
Method:
For the pickled leaves, bring the vinegar, sugar, thyme and garlic up to the boil. Set aside.
Char the leaves on an open flame until blackened, pour over the vinegar solution and leave to marinate for 24 hours.
For the bay dressing, blend the bay leaves, oil and lemon juice until emulsified.
Season and pass through a chinois. Season the rumps and roast in a hot pan until evenly caramelised.
Place into a hot oven and cook for a further 5 minutes or until medium rare. Rest.
Carve the goat and place the drained leaves off centre. Spoon the dressing around the plate and serve.
