Kid Goat rack of cutlets, choose from whole or french trimmed. Approx 300g – 500g, 6 or 7 cutlets. An amazing treat both visually and taste wise.
Recipe Suggestion: Roast rack of Kid Goat with Rosemary
Prep: 45 mins – 55 mins. Plus 4 hrs overnight marinating time
Cook: 20 – 30 mins
2 racks of Kid Goat, French trimmed
4 garlic clove, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil
- Stand the racks of Kid in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the Kid generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
- Transfer the Kid to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the Kid to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.