Solar Roasted Goat-Lamb Loaf

I need to vent! This has been a very busy spring and Blogger is giving me fits! Is anyone else running into the problem of bringing up your page (or, any page, for that matter) and then immediately being whisked to another full page of advertising?  I don't even click on anything, and I'm taken away. Don't like it. Don't like it, at all.  Phew! Glad that's out. Today's meal is a result of trying some ground goat meat from Walk Ahead Farms, another vendor at the Midtown Farmers Market on the Commons at North Hills Mall.

My previous experience with goat meat has been that it is very lean and so I decided to add some ground lamb to juice it up, rather than butter. Even though I made a loaf, it's really much closer to compact gyro meat and lends itself to a variety of serving choices. For the Market, I served it with small strips of solar-toasted bread and a little spread made from yogurt, dill, onion and cucumber. Even folks who had never tried goat, before, loved it. 

Small foil baking pan, covered for cooking

Walk Ahead Farms raises Boer goats for their meat and it's much more succulent than the goat meat I've had through the years. The lamb added some fat to it and the texture was very close to that of the gyro sandwich meat.  I used smaller loaf tins that were lined with doubled paper toweling to collect the grease during cooking. Because of the short time for cooking and sharing at the Market, I've been using multiple smaller pans to be ready for serving sooner and still keep the rest hot until needed. Once loaf is cooked, remove the paper toweling before presentation and serving.

I've removed the paper toweling and cut it up in the tray for the
Market visitors

The herbs were garden-fresh. You may have to adjust the portions to suit your taste, if using dried herbs. I generally take a very small portion of my final mixture and zap it in the microwave to see if I need to adjust anything before baking a whole loaf.

Roasted Goat-Lamb Loaf

1 pound ground goat meat
1 pound ground lamb meat
2 eggs
1/2 cup chopped onions
1 tsp salt
1/2 tsp pepper
1 T rosemary
1 T garlic chive
1/2 T dill
1/2 T oregano
1/4 T thyme
1 tsp basil
1 tsp stevia
1 T tomato powder
1 tsp tomato paste
1 tsp grated lemon rind

Preheat solar oven to 225F.  Line baking pans with parchment paper or paper toweling.

Finely chop herbs and onion and combine with rest of ingredients; mix thoroughly. If you don't have tomato powder, use 2 T tomato paste. Divide into loaf pans and bake in solar oven until cooked through, approximately 50 minutes.


Because of the density of the cooked loaf, it was very easy to slice and fry for a tasty breakfast treat.

I hope you'll give goat meat a try, if you  haven't yet had a chance to taste this delicious protein. And, as always, we'd love to hear what you think of it, too.