There is nothing quite like the delicious tenderness of lamb, not to mention the mouth-watering aroma as it slow cooks. Lamb can be matched to all sorts of other ingredients in a most pleasing way: robust root vegetables, herbs and spices, even fruits and dairy, as is the case in some of the recipes in this section.
Goat, unlike lamb, is a relatively new cooking discovery for me. Aside from a rather disastrous attempt at an oven-roasted leg of goat some years ago, it just wasn’t something I had thought about cooking in my slow cooker.
However, I was aware that it is the most widely consumed meat in the world, and with its comparatively low fat content it should be particularly well suited to slow cooking. I am happy to report that this was indeed the case — the dishes that follow are incredibly tasty, the meat tender and sweet. The goat shanks for instance, are far less oily in the finished dish than lamb shanks.
Quite remarkably and unexpectedly, I have almost come to prefer the flavour of goat to lamb.