Chevon (commonly known as goat meat in Australia) is a global delicacy not celebrated enough in Western societies. This hardly fun fact has fuelled our desire to feature the under-appreciated meat in this season’s menu, and if you’re not already convinced to expand your meat-tasting repertoire, the rest of this delicious insight will do the trick.
Drawing upon our Italian roots, chevon is known as capretto to those predominantly residing in Southern Italy. The magnificent meat is used to enhance traditional Easter cuisine, with its balanced savoury and sweet notes being the perfect accompaniment to celebratory feasting.
The taste of goat meat is similar to that of lamb; in fact, in some parts of Asia, the word “mutton” is used to describe both goat and lamb meat.
Nutritionally, goat meat is healthier than mutton as it is lower in fat and cholesterol, and is comparable to chicken.
Going one better than chicken, goat meat has more minerals than its classic meaty counterpart, and is lower in total and saturated fats than other meats.
Leaving little (if anything) to fault, let your first (but definitely not last) goat-based dining experience be had at Bar Alto.
Our goat ragú pappardelle draws upon Italy’s finest flavours perfected with fresh, local produce – and you’ll melt along with every meaty bite.
Call (07) 3358 1063 to book a taste test.
