Bringing Home a Whole Goat: Why Buying a Whole Goat Matters

This autumn, I made a decision that felt both old-fashioned and forward-thinking: I bought a whole goat from a local herdess who grazes her animals right here in the Penedès.

Why a goat? For me, it was about connection, knowing exactly where my food comes from, supporting a local shepherdess, and embracing a more sustainable way of eating. Instead of buying anonymous cuts from the supermarket, I chose to invest in an entire animal, raised on the hillsides just a few kilometers from home.

From Pasture to Pantry

Vacuum-sealed and ready for the freezer

When the goat arrived, it was already carefully butchered into a variety of cuts: tender roasts, hearty stewing pieces, ribs, shanks, and even the bones for stock. Every part of the animal had a purpose, which felt deeply respectful and in tune with the way food was once valued—not wasted, not taken for granted.

I spent the afternoon portioning everything out. Each cut was vacuum sealed in sturdy bags, labeled, and packed into the freezer. The vacuum sealing makes all the difference: the meat is protected from freezer burn, keeps its quality for months, and stacks neatly for easy access. Now, when the colder winter evenings arrive, I’ll have a ready supply of goat for slow-cooked stews, curries, and oven roasts.

Why It Matters/ The Benefits of Buying a Whole Goat

This choice of buying a whole goat wasn’t just about filling the freezer. It’s about living more intentionally—eating seasonally, reducing food waste, and supporting the people who work the land around us. Buying a whole animal is also surprisingly economical; spread over many meals, the cost per serving is lower than buying packaged cuts week by week.

And then there’s the taste. Grass-fed goat, raised under the Mediterranean sun, has a flavor that’s rich and distinctive—different from lamb, but just as versatile.

Cooking Inspiration: How I’ll Use the Goat

To give you a taste of what’s ahead in my kitchen, here are a few dishes I’m planning to make:

• 🍲 Catalan-style Goat Stew (Cabra Estofada): Slow-cooked with red wine, onions, and rosemary until the meat is fall-apart tender.

• 🍛 Goat Curry: A fragrant, spiced dish perfect for warming up chilly winter nights.

• 🍖 Oven-Roasted Goat Shoulder: Roasted low and slow with garlic, thyme, and olive oil for a Sunday feast.

• 🍜 Goat Bone Broth: Simmered for hours with vegetables and herbs, it’s a nourishing base for soups and sauces.

  
  

Looking Ahead

As I look at the neatly stacked packages in my freezer, I feel a sense of security and gratitude. This winter, our meals will carry the story of a local herdess, her goats, and the land we share here in the Penedès.

✨ Would you ever consider buying a whole animal to fill your freezer? Share your thoughts—or your own experiences with local farmers—in the comments below!