Goat meat is delicious and is eaten a great deal abroad and in fact you may have tried goat meat abroad in Greece, Portugal, Spain or even the Caribbean and may be keen to try it for yourself at home. It is sometimes referred to as the Spanish "Cabrito" or as in French "Chevron" on a menu. It is a deep red, sweet and tender meat, some have described goat as similar to lamb or beef but more gamey. It is also very good for you being low in cholesterol and saturated fat, high in iron and B vitamins and an ideal food if you are interested in trying healthy meat.

Goat is believed to make up 80% of the total meat consumed in the world, it is considerably under consumed in the UK.

However goat meat is taking off in the UK and more and more is being spoken about this delicious meat. It is becoming fashionable and some gastro pubs and restaurants in London now have goat meat on the menu such as Jamie Oliver's 15 restaurant.

It has been talked about, by Janet Street Porter on the F word. Also, Andrew Parker Bowles roasted a joint for Richard and Judy and more recently Radio Four talked about goat meat and its benefits on its food programme it was described as "the most widely eaten meat in the world" eaten and relished for its aroma.

We have just finished filming an episode of Kill it, Cook it, Eat it for BBC3 which will be aired in early 2008.

*Trait per 3oz/85gram serving
Data from: USDA Nutrient Database for Standard Reference Release 14 (July 2001)

BOER GOATS - A BRIEF HISTORY
Courtesy of the Canadian Meat Goat Association and British Boer Goat Society

About fifty years ago, using the goats available to them, several goat breeders in the Eastern Cape of South Africa developed a true meat type goat, which they called "Boerbok". In Afrikaans, Boerbok means "farmer's goat". Striving for good conformation, fast-growing kids, high fertility rates, hardiness and adaptability, the efforts of these early South African breeders have brought the present day Boer goats very near to the ideal.

In 1987, Boer goat genetics from South Africa were imported to Australia, New Zealand and the UK.

The UK now has some of the best meat goats in the world and Boer goat breeders are continuing to strive to create the perfect meat goat.

Farming is a business and a farmer must produce an animal or crop which will ensure the best production and profit for his climate and soil conditions without weakening the natural resources of the area. This is where the Boer goat fits in.

Because goats are browsers rather than grazers, the Boer goat can utilise range and pasture land that is unsuitable for other livestock. As well, Boer goats are suitable for companion grazing with cattle with little competition between the species for available forage.

Goats in the UK have been kept predominantly for milk, with meat being mostly a sideline (a way to get rid of excess kids and cull animals). The Boer goat was imported into the UK for the same reason that Charolais beef cattle were - FOR THE MEAT! The Boer goat is truly a meat goat, developed and bred for carcass quality. The Boer goat has had great impact on the meat goat industry, making it a viable choice for new farmers as well as existing farmers looking to diversify.

Boer goat genetics have increased productivity world-wide and as the meat goat industry grows to meet the proven demand in the UK, the Boer goat will be front and centre as the "Meat Goat of the World".