Goats are hardy animals that adapt well to difficult terrain; they were among the first animals to be domesticated by humans and are thus an ancient source of food. Their milk, meat, hair and skin are used almost all over the world. In Andorra and nearby regions, the type of goat meat eaten most commonly is kid, or the meat of the young animals, given the characteristics of this species.
You can find recipes and dishes with goat meat for all tastes and traditions. The one we have for you, roast kid with crushed nuts, is a typical dish from the country’s capital, Andorra la Vella. As with other recipes, this dish is influenced by traditional Catalan gastronomy.
Many specialities featuring kid meat are prepared on the barbecue, in the oven or by stone-grilling, and the meat is served with a variety of condiments that complement it to perfection. Goat is a red meat that is leaner and lower in cholesterol, fat and protein than lamb or veal, and lower in calories than beef or chicken. Careful cooking is required to preserve its tender texture and flavour.
As well as the shoulder and leg, the ribs, chops, and rack are highly regarded and usually prepared either roasted or in stews.
