Goat Ribs

I'm being converted to goat meat. Once again it comes from my goat raising friends at "Au fond des bois". These particular delights have a nice lean quality with all the bone munching fun associated with ribs. You really have to dig your teeth in. As a bonus, you've got a nice little chunk of meat which - as the pork I've previously mentioned - is probably the tenderloin of the goat. Anyways I hereby endorse goat meat.

Goat Sausage

I love breakfast. You might have noticed. I also love these lovely people from Au Fond des Bois who make some really lovely homemade goat cheeses. Recently, their son went to train to butcher goats and is now selling the meat every Saturday at the Dieppe Farmers Market. This week he had sausage!

The taste of goat is unique since it's slightly dry, does resemble lamb somewhat but is milder. Regardless of taste though, it's unique and made by some really nice people. People who will travel over 100 kms through a snowstorm to make sure that market regulars will have their weekly cheese fix. My hats off to them and to all of the dedicated merchants who let me fill my fridge with delicious and natural food every week.