After reading the first MoVida cookbook by Frank Camorra, I was really keen to try out his recipe for goat. It worked out well but, since then, I have cooked goat a number of times with very mixed results. I have tried everything from slow-braising the shoulders to quick-grilling the cutlets – sometimes awesome, sometimes not so good. It got me thinking that perhaps my technique was okay but maybe my supply was to blame. I started to ask more questions of my butchers and it seemed that the goat industry in Australia was quite small and not a lot was known about the suppliers, let alone the breed of goat I was buying.
As I have been striving for complete transparency with all the suppliers that we buy from, I had to stop taking a gamble on the quality of goat until I could find out more. A good year passed until I discovered a farm 45 minutes from my house, named Seven Hills Tallarook. I called them up and they invited me to come and have a look around their picturesque farm where they breed Boer goats. The meat was so beautiful it inspired me to create this dish.