Málaga Suckling Goat

Chivo Lechal Malagueño has the honour to be the first Spanish goat meat awarded a quality brand label. These goats are raised in the province of Málaga, and their meat is extremely juicy and tender. Roasted in the oven, with a few potatoes or courgettes as a garnish, it is superb; or also with pastoril sauce, a festival of vegetables and spices with bacon and almonds; or with garlic, as they make it in the Axarquía region. The goats’ offal (kidney, liver, heart) can be enjoyed with onion or textured, as a pâté.

Goats have lived with us since prehistoric times, and in Málaga there are abundant signs of this. This can be seen in the cave paintings left at Ardales, Nerja or La Pileta. Today, Málaga goats are a luxury haute cuisine ingredient. We can find examples of this in dishes where suckling goat is accompanied by breadcrumbs and glazed apple. Simply delicious!