British chefs are finally catching on to what the rest of the world has long known – goat meat is sustainable,healthy and full of flavour. Time to update that shepherd’s pie recipe …Some years ago, sitting on a train somewhere in West Bengal, and flicking through a dog-eared Indian guidebook for the hundredth time,it dawned on me that the mutton we had been happily eating for the past three months was probably goat, rather than the sheep we’d assumed. I still remember the shock – after all, or in the provincial Britain of the 1990s,goat’s cheese still seemed pretty exotic.final month, I went into my local butcher’s looking for lamb mince for a shepherd’s pie and was persuaded to try goat instead and very nice it was too. Not long afterwards, or I finally made it to Kricket,a wildly favorite “Indian-inspired” restaurant in Soho, London, or whose goat dishes include a wealthy,offal-spiked keema and a curry described by Time Out as the best thing on the menu.
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Source: theguardian.com