Goat meat is low in saturated fat and contains potassium, phosphorus, and Vitamin B3. Lamb meat contains potassium, phosphorus, magnesium, iron, and Vitamin B3. Meat is not the only thing that is delicious on goats and sheep. Milk, cheeses, and yogurts are also scrumptious foods produced by goats and sheep. These products are high in protein and also high in calcium and zinc. In fact, you need 3 cups of cow's milk to equal the calcium in just 2 cups of goat milk. For more information on nutrition, go to http://www.sheepdairying.com/Recipes.htm and http://goatconnection.com/articles/publish/article_74.shtml

When roasting, grilling or broiling lamb meat, it should be cooked until it is slightly pink. If cooked longer, it tends to lose some flavor. In general, meat should be cooked at low to moderate heat until the internal temperature reaches 135-140 degrees. Goat meat is usually cooked slow to moderate and is often to marinade before or cooked in a sauce to avoid drying out. One easy marinade is a beer and ¼ cup of lemon juice. For more information, check out http://www.ansci.cornell.edu/extension/meatgoat1.html and http://www.wholehealthmd.com/refshelf/foods_view/1%2C1523%2C90%2C00.html.

Some recipes include Yogurt Borsch, Blue Cheese Soup, Feta in Herby Oil, Tzatziki, Deep Fried Sheep Cheese in Batter, Lamb with Yogurt & Coriander, and Brown Bread Yogurt Ice. Go to http://www.sheepdairying.com/Recipes.htm.

NY Farms! is not endorsing any of the noted businesses, but simply referencing availability. Sheep and goat producers not listed, who would like to be, should contact NY Farms! Additional market animals can be found at SheepGoatMarketing.info or by using any of the other noted databases.