LOEUL et PIRIOT - Tout savoir sur...

Traditionally eaten at Christmas and Easter, kid has for a long time had a festive character. It is a meat much appreciated in Mediterranean countries but of course can be enjoyed anywhere and at any time! Today, the rationalisation of production and the development of smaller cuts allow all-year-round eating of this fine meat which combines yesterday's flavours with today's demands for nutritional and eating qualities.

White, refined, flavoursome and exceptionally tender meat is the hallmark of milk-fed kid goat. It can be adapted to many dishes and is particularly exquisite when basted with mustard or flavoured with thyme, savory or garlic, or even chilli or curry spices. Kid is an original meat in terms of flavour and represents considerable added value to the range offered by a butcher or a restaurant.


	Cabriade range of products

You can, of course, cook a whole kid but today you'll find smaller cuts which are easier to cook and which are adapted to different types of cooking.

Please note that kid goat is never eaten rare, even if it is roasted on a spit or grilled over coals.

It is ideal for cooking in the oven or a casserole as long as the meat is cooked slowly and is basted frequently.