So much of goats rushing to your bones, save your ribs as this is the recent trend in South California hotels. It is all about serving Haute goat meals at reasonable rates. Hong Lien in Orange County serves unique creation made of goat’s meat like goat in lemon sauce and warm got salad.
This trend has caught so much of craze that the restaurateurs of ethnic restaurants are trying delicacy made of goat meat right from biryani, pilaf, sautes, cutlets and barbecued goat meat. Even the Korean restaurants like Koreatown are serving grilled goat meat instead of grilled beef meat and as per tradition they cook casseroles on the table they blend in goat meat with greens and rice. Almost all the ethnic restaurants are serving goat meat with traditional sauces in stews and in gravies.
The Mexican restaurants prepare barbecued goat coated in ground guajillo and ancho chiles, the Jamaican way is to prepare goat in a Trinidad and Tobago style-stew, wrapped in a burrito, the Punjabis go for tikkas and barbecued ranch ribs.
This growing trend of almost all the ethnic cuisine trying out of the goat meat has expanded the goat meat industry in South California. Goat meat has less fats and more flavors than beef, pork, venison and lamb. This exotic meat is wonderful in burgers, in petites, moussaka, burgers as cutlets and as meat loaf. Goat meat is undoubtedly a comfort food and it tastes great when prepared with spices. However, I do not agree to cook this meat directly with soy sauce, but to marinade it with the sauces and then cook it with stronger flavors. The best part of goat’s meat is the goat liver and a perspective meat for Haute grills. This middle-eastern and African meat is the tenderest meats among animals.
In future goat meat is going to be as common as barbecued foods in Europe and America.
Goat Meat:Cleveland
