The thing is, most of us are more than happy to eat goat’s cheese, but goat meat? I’m in Axminster, Dorset, to spend a day with the chef turned goat meat aficionado and businessman, whose mission is simple: To get “more billy goats in the food system”. “That is how well the billy goat problem is hidden in the industry,” says Whetlor. “They sold really well,” he says, and the idea for his goat meat company, Cabrito, was born. Two, ‘Mmm, I love goat curry’.” Because there’s much more to goat than curry (Neil Rankin’s goat tacos and Yotam Ottolenghi’s goat shawarma recipes in Whetlor’s new book are particularly intriguing).

Source: Irish Examiner April 16, 2018 20:26 UTC