ISO organic goat meat

[Lemon Tart]

I'm hosting an Indian feast, and would like to cook a goat curry. The recipe from Vij's first cookbook calls for a leg. I can ask at the Wealthy Butcher, but does anyone have any other ideas?

[JennaBean]

I've got ox tail at Sanagan's Meat Locker on Baldwin Street so you might want to give him a call and see if he has what you're looking for.

[Apprentice]

Blossom Pure out in Mississauga might be worth a shot but also outside of your desired area.

[FrenchSoda]

Have you tried the Village Butcher in Etobicoke? It's all organic and I know he can order in various meats. I can't say that I've specifically noticed goat, but you could call.

[wontonfm]

That's a tough one... I've never really seen organic goat meat. I'd try the "wealthy" butcher... also worth a phone call to Whole Foods. I'd also look into some of the vendors that sell at local farmer's markets... one of them may carry goat but I haven't noticed that in the past.

WON
http://whatsonmyplate.net

[aser]

Been wondering that too since I've been wanting to make a goat curry of late., It's just too strong of a taste for that crowd. No demand = no reason for farmers to raise it, unfortunately.

I hope to be proven wrong though...

[earthygoat]

The flavour strength in goat meat depends on many factors. The "strong" flavour comes from uncastrated bucks. We raise goats and butcher them between 3-5 months of age. They are very mild, with very little, if any at all, lamby flavour. There is actually a huge demand for goat meat in Ontario, just not enough farmers, but the number is increasing because the profit margins can be good.

Check out the Ontario Goat Breeders Association, they might help you find a farmer, there are many who raise goats in Ontario. It just might take a little longer to find the farm near you.

http://www.ogba.ca/

Or, I've seen farmers post on Kijiji selling their goats. It doesn't mean you'd have to buy a whole live goat, but you could make a contact to start off with.

[aser]

Maybe you misunderstood, I'm talking about demand not from the ethnic/immigrant community, but from regular Canadians. Or rather "healthy butcher" customers since that was the original topic.