Boer Goat Loin Roast - Half Saddle 1.5 to 2 Lbs.
At our small farm in Perris, Southern California, we raise Grass Fed South African Boer Goats traditionally, humanely, and sustainably.
Our Grass Fed Boer Goat Saddle is also known as Loin Saddle. Bone- In Strip Loin and Tenderloin makes a Saddle. Our Boer Goat Saddle is tender and delicious.
Boer Goat Saddle is a cut with a reputation that says party time. Properly cooked and correctly carved, it’s a welcome sight on the dinner table. You don’t even need an oven to cook a saddle of Boer Goat, but it does make life easier.
KEEP IN MIND
Never cook a fillet or other tender cuts of Boer Goat at a low temperature, especially if they’re from young animals. Preheat the oven to at least 350°F. The meat has such a fine texture that it can take on a sticky, doughy consistency otherwise.
HOW TO COOK SADDLE OF BOER GOAT
Think of a saddle of BOER GOAT as a spectacular joint with the bone still in. It’s important that the BOER GOAT fillet – which is part of the saddle – isn’t cooked at a low temperature. So, this is the best option:
Season with spices and herbs with olive oil and melted butter, wrap in foil and leave to rest in a warm place for at least 20 minutes.
Preheat the oven to 350°F.
Heat oil and butter in a roasting dish in the oven.
Once the roasting dish is hot, cook the saddle of BOER GOAT with one fillet side down for about 4 minutes.
Turn and cook the other fillet side for about 4 minutes.
Finish off by cooking the other side of the saddle for 10-16 minutes.
Take the saddle out of the oven when the internal temperature reaches approximately 140°F.
Cut out the fillets, put them back inside the saddle and serve.
Leaving a saddle to rest: Take it out of the oven and place on a large piece of aluminum foil, season and wrap it carefully. Leave to rest for at least 20 minutes, or to 90 minutes tops. It doesn’t need to rest in a hot place. It’s enough to put the roasting dish next to the oven.
THE CLASSIC
Saddle of BOER GOAT with red wine sauce and roast vegetables.
Why Grass Fed Goat Meat?
Higher in beta-carotene: Grass-fed goat meat may have 7 times the concentration of beta-carotene (precursor of Vitamin A) than grain-fed. Vitamin A is important for many body functions including vision, bone growth, cell division and the immune function.
Higher in vitamin E (alpha-tocopherol): Grass-fed goat meat have 4 times the vitamin E than grain-fed. Vitamin E has been associated with a lower risk of heart disease and cancer.
Higher in the B-vitamins thiamin and riboflavin: Grass-fed goat meat have Vitamin B thiamin and riboflavin. These Vitamins are important to maintain and support energy, nerves. and muscles.
Higher in the minerals: Grass-fed goat meat have calcium, magnesium, and potassium. These minerals are important to maintain bones, nerves and muscles and helps blood to clot. Potassium helps lower the risk for high blood pressure.
Higher in Omega 3: Grass-fed goat meat have Omega 3. Omega 3’s reduce inflammation, lowers the amount of serum cholesterol and triglycerides, prevents excess clotting and is thought to reduce the risk of cancer.
Higher in conjugated linoleic acid (CLA) and vaccenic acid: Grass-fed goat meat have conjugated linoleic acid (CLA) and vaccenic acid. CLA is thought to reduce cancer, high blood pressure, cardiovascular disease, osteoporosis and insulin resistance diabetes. Vaccenic acid protects against atherosclerosis, a contributing factor in cardiovascular disease.
Lower in the saturated fats: Grass-fed goat meat is lower in saturated fats. Saturated fats (e.g., cholesterol, triglycerides, and low-density lipoproteins) have been shown to play a significant role in heart disease and stroke.
Humanely Raised – No Antibiotics – No Animal Byproducts – No Hormones – Chef Endorsed
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Boer Goat Loin Roast - Full Saddle 3.5 to 4 Lbs.
At our small farm in Perris, Southern California, we raise Grass Fed South African Boer Goats traditionally, humanely, and sustainably.
Our Grass Fed Boer Goat Saddle is also known as Loin Saddle. Bone- In Strip Loin and Tenderloin makes a Saddle. Our Boer Goat Saddle is tender and delicious.
Boer Goat Saddle is a cut with a reputation that says party time. Properly cooked and correctly carved, it’s a welcome sight on the dinner table. You don’t even need an oven to cook a saddle of Boer Goat, but it does make life easier.
KEEP IN MIND
Never cook a fillet or other tender cuts of Boer Goat at a low temperature, especially if they’re from young animals. Preheat the oven to at least 350°F. The meat has such a fine texture that it can take on a sticky, doughy consistency otherwise.
HOW TO COOK SADDLE OF BOER GOAT
Think of a saddle of BOER GOAT as a spectacular joint with the bone still in. It’s important that the BOER GOAT fillet – which is part of the saddle – isn’t cooked at a low temperature. So, this is the best option:
Season with spices and herbs with olive oil and melted butter, wrap in foil and leave to rest in a warm place for at least 20 minutes.
Preheat the oven to 350°F.
Heat oil and butter in a roasting dish in the oven.
Once the roasting dish is hot, cook the saddle of BOER GOAT with one fillet side down for about 4 minutes.
Turn and cook the other fillet side for about 4 minutes.
Finish off by cooking the other side of the saddle for 10-16 minutes.
Take the saddle out of the oven when the internal temperature reaches approximately 140°F.
Cut out the fillets, put them back inside the saddle and serve.
Leaving a saddle to rest: Take it out of the oven and place on a large piece of aluminum foil, season and wrap it carefully. Leave to rest for at least 20 minutes, or to 90 minutes tops. It doesn’t need to rest in a hot place. It’s enough to put the roasting dish next to the oven.
THE CLASSIC
Saddle of BOER GOAT with red wine sauce and roast vegetables.
Why Grass Fed Goat Meat?
Higher in beta-carotene: Grass-fed goat meat may have 7 times the concentration of beta-carotene (precursor of Vitamin A) than grain-fed. Vitamin A is important for many body functions including vision, bone growth, cell division and the immune function.
Higher in vitamin E (alpha-tocopherol): Grass-fed goat meat have 4 times the vitamin E than grain-fed. Vitamin E has been associated with a lower risk of heart disease and cancer.
Higher in the B-vitamins thiamin and riboflavin: Grass-fed goat meat have Vitamin B thiamin and riboflavin. These Vitamins are important to maintain and support energy, nerves. and muscles.
Higher in the minerals: Grass-fed goat meat have calcium, magnesium, and potassium. These minerals are important to maintain bones, nerves and muscles and helps blood to clot. Potassium helps lower the risk for high blood pressure.
Higher in Omega 3: Grass-fed goat meat have Omega 3. Omega 3’s reduce inflammation, lowers the amount of serum cholesterol and triglycerides, prevents excess clotting and is thought to reduce the risk of cancer.
Higher in conjugated linoleic acid (CLA) and vaccenic acid: Grass-fed goat meat have conjugated linoleic acid (CLA) and vaccenic acid. CLA is thought to reduce cancer, high blood pressure, cardiovascular disease, osteoporosis and insulin resistance diabetes. Vaccenic acid protects against atherosclerosis, a contributing factor in cardiovascular disease.
Lower in the saturated fats: Grass-fed goat meat is lower in saturated fats. Saturated fats (e.g., cholesterol, triglycerides, and low-density lipoproteins) have been shown to play a significant role in heart disease and stroke.
Humanely Raised – No Antibiotics – No Animal Byproducts – No Hormones – Chef Endorsed
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