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Delicious Meets Nutritious

Succulent & Flavorful

Realizing the culinary possibilities of chevon, some of America's best chefs are creating inspired chevon dishes for their menus, but don't take our word for it. Here is what some people are doing and saying:


Chef Tony Maws

Belief in getting fresh, local ingredients from New England and the French "slow-food" philosophy put him on Food & Wine's America's top 10 new chefs list. His bistro, Craigie on Main, is constantly on the
Best in Boston list. 

"I always use products that come from incredible farms and farmers and loved goat from Vermont Chevon! Roasted racks, confit shoulders, and sausage made from the leg are all fantastic on our tasting menu at Craigie on Main"


Chef Sarah Natvig

When Suzanne Podhaizer, an award-winning chef, farmer, and food consultant, tasted Natvig's Goat "Wellington" at the Black Krim Travern in Randolph, Vermont, she described it as a "lush confited meat" wedded to smashed potatoes, asparagus spears and a quenelle of portobella mushrooms. 


Molly Stevens


Author of All About Braising and All About Roasting and winner of both the James Beard and IACP awards

"Though authentic Indian, Mexican, and Greek restaurants have long had goat on their menus, I’ve been excited to see Chevon appear at increasingly more restaurants. There is much to love about this delectable meat. The dark meat has a wonderful flavor best described as that of dry-aged beef with a hint of lamb"
Photo: © Quentin Bacon


Add to chevon's culinary qualities—nutrition. This flavorful red-meat provides a leaner protein source than all of the commonly eater meats. It is low in saturated fat and higher in unsaturated fats, the type that helps increase good cholesterol. The American Heart Association recommends you include leaner meats such as goat to help decrease your risk of heart disease. Chevon has fewer calories than the same cooked weight of chicken, beef, pork, or lamb. 

Definitely a Healthier Choice

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