Food blogger Corinna Frei ordered a whole young goat from our “nationwide, straight from the farm” range. In this report, she shows us what she did with it – including a recipe for a Jamaican-inspired goat curry.
We had family over for the Easter holidays and we had traditional roast young goat. For this dish, we used a shoulder of goat from our gebana delivery from Prättigau.
But what to do with the rest of the goat? What flavours go well with it? And how do meat deliveries from gebana work? That’s exactly what this report is about.
The gebana box contained a whole Swiss young goat from an organic farm in St Antönien in Prättigau. The meat was sent to us straight from the family-run farm. More importantly, however, it comes prepared in vacuum-packed portions, rather than as an entire goat.
The box includes two shoulders and legs on the bone (4 packs), back, ragout on the bone and offal (liver and kidneys); altogether around 6 kilograms.
Deliveries are handled by Mondexpress, which means the courier arrives at your door between 7:00 and 9:00 in the morning and hands over the refrigerated goods. The meat should go straight into the freezer. We find that the vacuumed pieces easily fit in a freezer drawer. Oh, and they use frozen bottles of apple fizz to keep the meat cool – practical and delicious!
To defrost the meat, we place the vacuumed pieces we want to use in the fridge well ahead of time. If we need to defrost quicker, we put the meat in a bowl of water. This doesn’t take much time at all, especially for the smaller packs like the ragout we use in the recipe.
Of course, you can also put some of the meat straight in the fridge. The offal can be kept in the lowest fridge compartment for up to two days in its original packaging. Diced meat lasts around seven days, and larger pieces up to ten days.
In our experience, the individually vacuum-packed portions are ideal for two people. The individual portions also have very helpful labels, making it quick to find what you need in the freezer.
The flavour of young goat meat is similar to lamb, but less fatty and with a more delicate taste. There are a number of different ways you can prepare it: quickly seared and braised. With fine herbs or Middle Eastern spices. You can experiment a lot with it.
Here are a few practical suggestions to get you started:
You can also look beyond Swiss or Mediterranean cuisine. In India or Jamaica, for example, young goat is used in curry.
I have loads of cook books at home and for this recipe, I took inspiration from “CURRY The 120 best recipes from India to Africa” by Vivek Singh which contains several recipes using young goat. A Jamaican goat curry caught my attention straight away. Here you can find my version of the curry to cook yourself. Have fun trying it out!
Please note: the recipe takes some time to prepare! The meat marinates for at least 4 hours (or overnight) and also stews in the pot for quite a while.
On her blog SCHÜSSELGLÜCK, Corinna Frei has been sharing simple, healthy recipes and inspiration for a mindful lifestyle and essential oils since 2015. In addition to her blog, she provides workshops and works as a flavour consultant. She has been collaborating with gebana for three years. She moved from Frankfurt to Winterthur in 2021.
Please keep me informed about gebana and its products.
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