last night, we proudly served goat from BN Ranch (bill niman) of Bolinas, Ca. at Grange. being that these are not large animals weighing in at around 35 pounds on average, I supplemented my purchase with some additional goat breasts that I thought would be nice for braising. Inspired by the animal which is very similar to lamb in appearance, taste & texture, and thinking about how to maximize preparation for a limited number of servings....I opted to prepare and serve it "3 ways" on the same plate. we braised the breasts, shoulders & neck in aromatics, wine & san marzano tomatoes. we marinated the loins with rosemary, lavender, garlic & meyer lemon oil in a vacuum sealed bag to be later cooked "sous-vide," to 120 degrees. Then, we seasoned the boned out legs with rosemary, lavender, garlic & olive oil, trussed and roasted them to 115 degrees. we made a stock out of the carcass of the goat, strained and reduced it to a nice rich finish. after the braise was complete, we pulled the meat from the bones, strained the braise liquid into the stock, and wrapped the braised meat in caul fat to form a little disk that would then get seared along with the loin prior to serving giving both a crisp caramelized exterior while retaining the beautiful tender & succulent interior.

That looks delicious, but knowing what it is I don't know. I'd try it at least.
Posted by: Ranch for Sale | April 07, 2009 at 10:03 AM
Oh to have your brain and experience. This looks absolutely awesome! If I am ever in your neck of the woods MODmom and I are coming to your restaurant.
Posted by: MODman | February 24, 2009 at 04:43 PM
Kudos Chef! I'll will forwad this onto Bala and Bill Niman!
Posted by: JP | February 08, 2009 at 12:21 AM