A stack of blinis and goat, of course

Easy lunch box ideas: Rosemary-roasted leg of goat; whole-wheat blinis drizzled with maple syrup; mini whole-wheat bagel with peanut butter and jam; and raspberries

Because what 8-year-old boy wouldn’t want to bring a thermos of rosemary roasted goat to school?

I recently discovered a great goat guy at our winter farmers market. Until then, I’ll admit that I’d never cooked goat before (though I’m sure I’d eaten it at some point or another). Seemed like a fun challenge.

Low and slow is the way to go with a leg of goat. So for the past month I’ve been getting a leg or two per week and roasting it off. It takes about 4 hours for the 2-pound legs I’ve been getting.

For seasonings, I’ve been going with a garlic- and rosemary-heavy blend. It works great with the assertive (but delicious) flavor of the meat. It tastes like really good dark meat on a turkey.

And it has been a blast to serve goat when Parker’s friends are over for dinner. It’s always fun to blow the mind of an 8-year-old. And not one of them hasn’t raved about it.

So today, I added leftover roasted goat to Parker lunch (nice and toasty in a thermos).

On Monday we were shooting whole-wheat blinis with caviar for an Oscars story. I ended up with a stack of them left over. I considered topping them with sour cream and caviar for Parker’s lunch today… But decided to go easy on him and just popped them in a second thermos and drizzled them with maple syrup.

Add a mini whole-wheat bagel with PB&J and some raspberries, and that should get us through this Wednesday.

Stay tuned tomorrow for another free lunch (box) Thursday!

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5 Responses to “A stack of blinis and goat, of course”

  1. Amanda says:

    Any chance goat will take off as a protein? I know there’s a subtle nudge for people to eat it near me because otherwise all the male calves are just slaughtered. A group of college students participated in a male calf-raising/selling project and proved the cost to raise the calf is not cost-effective, but if there’s a demand, you never know!

    I have yet to try it, myself.

    • J.M Hirsch says:

      Interesting. I really have enjoyed the flavor of goat, but I have a hard time believing it will take off in the U.S. Of course, that said, it is showing up at more and more farmers markets and butcher shops. It’s well worth exploring.

  2. Gena says:

    I hope so!! We have a taqueria that will occasionally do a birria de chivo (basically stewed goat) and I think it’s better than the traditional pork, beef or chicken. Glad everyone is feeling better=}

  3. Daniela says:

    We have a couple places like that in San Diego too…yum