FOR THE first time, ‘Scottish Goat Haggis’ will be available to the public this September at a small independent restaurant in Edinburgh.
Chef Paul Wedgewood of Wedgewood the Restaurant has been working with his team to create the perfect goat meat dish to serve to his customers – with goat haggis proving to be the biggest hit.
Wedgewood will be sourcing his goat meat from Jillian and Neil McEwan of Lunan Bay Farm in Angus, where they keep 400 South African Boer goats and Scottish Cashmere goats.
With goat season commencing shortly, the McEwans have been looking at different ways to sell their meat, with a number of their restaurant buyers having to close due to restrictions with Covid-19.
This September they are launching their first mail order service due to growing demand for their goat meat offering and its environmentally friendly and high nutritional benefits.
Dr McEwan commented: “In the past three years, we have been working with chefs in top Scottish restaurants to showcase our meat, and are delighted to be working with Paul Wedgewood at Wedgewood’s Restaurant on the Royal Mile in Edinburgh, who will be showcasing a unique Scottish Goat Haggis dish on his menu – a first for Scotland.
“Along with supplying the wholesale market, we will be selling to the public for the first time this year, through our mail order and local delivery services. We are very excited to start selling directly to the public and have always been passionate about creating a direct connection with consumers.
She explained why demand for goat meat is growing: “People are often pleasantly surprised by the taste of goat and the more they learn about its environmental benefits, they are opening their eyes to how sustainable it is.
“It has one of the lowest carbon footprints of all meat and has one of the highest nutritional values, topped only by Ostrich. The meat is low in saturated fat and is being sought after by those who are health conscious as it is leaner than chicken.”
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