Rump of Goat, Cracked Wheat and Anchovy Dressing
An easy but totally delicious recipe from 'Goat' the recipe book, that showcases the best recipes from around James Whetlors travels from around the world. We love this flavoursome recipe which works equally well with a Rump or Rack of Cabrito Goat meat.
Rump of Goat, Cracked Wheat and Anchovy Dressing
An easy but totally delicious recipe from 'Goat' the recipe book, that showcases the best recipes from around James Whetlors travels from around the world. We love this flavoursome recipe which works equally well with a Rump or Rack of Cabrito Goat meat.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 30 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GOAT?
Goat really complements our philosophy of sustainable farming. It yields truly remarkable meat that would otherwise get wasted. Whilst female (nanny) goats are reared for replacements in a goat dairy herd, male (billy) goats are surplus to requirements.
Ingredients
- rump of goat (or half rack of goat)
For The Anchovy Dressing
- 1 shallot, finely chopped
- 1 x 50g/2oz tin of anchovies, drained
For The Cracked Wheat
- 250g/9oz cracked wheat
- 1 leek, finely chopped
- 3 celery sticks, finely chopped
- 1 garlic clove, crushed
- splash of olive oil
- 150g/51⁄2oz mixed seeds (pumpkin and sunflower work well) 1⁄2 bunch of parsley, chopped
- and finely chopped
- 1 tablespoon white wine vinegar 3 tablespoons olive oil
Method
- Preheat the oven to 200°C/400°F/gas mark 6.
- For the anchovy dressing, mix the shallot and anchovies in a bowl with the vinegar and oil, ensuring that the anchovies are dispersed throughout. Set aside.
- Put the cracked wheat in a large heatproof bowl, pour over 500ml/2 cups boiling water, cover and leave for 15 minutes.
- Sweat the leek, celery and garlic in a pan with the oil until tender. Mix with the cracked wheat. Toast the seeds in a dry pan and add to the cracked wheat with the chopped parsley. Mix well and season to taste.
- Cut the goat rump into 4 equal portions and seal in a hot pan with the oil until the outside is browned. Add the butter and, when it is melted and foaming, spoon it over the loin.
- Transfer to the oven and cook for 4 minutes. The rump is best served pink but needs to be rested well (for around 10 minutes) in a warm place.
- Heap the cracked wheat onto four plates. Slice the rump thinly and place on top. Spoon over the anchovy dressing and serve.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GOAT?
Goat really complements our philosophy of sustainable farming. It yields truly remarkable meat that would otherwise get wasted. Whilst female (nanny) goats are reared for replacements in a goat dairy herd, male (billy) goats are surplus to requirements.
Frequently asked questions
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Yes, goat meat is available to buy online on our website and Coombe Farm Organic can delivery any cuts that you need to your door.
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Goat Kid meat is tender with a mild-flavour, sweeter than Lamb. As the animal gets older the meat gets a slightly stronger taste, this is why goat meat marry’s well with bold flavours in recipes such as curry’s and marinades.
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Cabrito was founded by James Whetlor, once a chef at Hugh Furnley Whittingstall’s River Cottage James wanted to explore the meat wastage from the Goat Milking industry. An ethical thought leader and innovator James travels Europe sharing his knowledge of everything Goat. Cabrito is the platform to supply goat meat for wholesale and retail.