Cooking Chevon

There's a very good reason New Zealand's version of Masterchef used goat meat as an ingredient in the 2012 series final. Chevon is the perfect ingredient to make a tasty meal from all corners of the world. Whether it be roasts, tagines, curries, kebabs or Chevon Stroganoff, Shingle Creek Chevon is an adventure in your mouth just waiting to happen!

Given our free roaming herds, we encourage you to take a little time to enjoy your cooking and to cook Chevon longer at lower temperatures. Chevon can lose moisture quickly, due to its low fat content, if exposed to high, dry cooking temperatures. Tender cuts of Chevon, such as legs, ribs, and rolled boneless shoulder, are best slow roasted, pan fried or grilled (depending on the cut). Less tender cuts such as our diced chevon and shanks are best for stews and crock pots where slow cooking at low temperatures over longer periods results in a more tender and flavourful product with more juice. If you follow just one recommendation, slow cooking to retain the fresh, moist, tender meat sourced from our pristine Central Otago hill blocks will greatly enhance your Chevon eating experience. If you need a little inspiration or a bit more assurance that Chevon is a good thing, check out the recipes and YouTube clips to the left.

Excellent Source of Lean Protein

Shingle Creek Chevon has great health advantages. Per 85grams of cooked meat, Chevon has about the same protein as beef and lamb but more than pork or chicken. HOWEVER, Chevon has only 2.6 grams of fat compared to 16 grams for beef and lamb, while pork has 24 grams. Chevon has less fat than chicken too. With just 143 calories in 100grams of cooked Chevon, it's the red meat of choice for adding lean protein to your diet.

Chevon and Wine

An ideal wine match for Chevon is Pinot Noir; and it just so happens that our Shingle Creek Chevon is grown in the world renowned Pinot Noir growing region of Central Otago. We recommend you try it with some of our favourite Central Otago Pinot Noir wines - Clyde Village Pinot Noir and Shaky Bridge Pinot Noir. The lean, meaty texture of our Chevon marries beautifully with the silky, spiced, elegantly fruit forward style of Pinot Noir from the Alexandra sub-region.

So, what are you waiting for? Let’s start cooking!