People new to goats are often surprised that you can eat them. Many people do! Meat goat breeds, such as Boer and Kiko, are raised specifically for consumer markets. Contact a local producer in the Member Directory.

Many consumers find they enjoy goat meat in Mediterranean recipes. Many times, goat (chevon) can be cooked much the same as lamb, but the key for good-tasting goat meat is: Don’t overcook it.

Perhaps the biggest misconception of eating lamb is that it’s tough. As with any other meat, tenderness is dependent on proper processing and cooking. Here are some tips to putting great-tasting lamb on your plate:

• Buy local — find a local producer in our Member Directory – this way, you can ensure the quality of lamb and have more autonomy in how it’s processed
• Slaughter the lamb at a locker with experience in handling and processing sheep
• KEY: Have the locker hang the lamb carcass for 7-10 days before cutting it up — this is what determines tenderness
• At home, store the meat in a freezer and use within a few months

How to cook lamb? Don’t be too concerned with traditional lamb recipes that call for mint jelly and special sauces. For starters, try cooking lamb just as you would beef.