At Trattoria Pizzeria Toscana and its neighbouring sister restaurant Moom Talay, (both located just in front of Soi 6 and 7 on Pattaya beach road), you can find some fantastic offerings on the menu including goat, lamb and rabbit.
The goat is a ruminant belonging to the family Bovidae, subfamily goats. Commonly the term “goat” refers to the domestic goat, but actually indicates a genre to which they belong. In addition to domestic and wild goat, there is also turo and ibex. The goats are bred for milk for the manufacture of cheese and butter and meat that turns out to be quite elaborate, especially for younger goats within their first year of life.
Goat meat is rustic to say the least and has different characteristics of its meat, which are many and all very interesting. Indeed, the goat is an animal that is unjustly underestimated.
Goat meat is very rich in protein and lends itself to many culinary preparations. It is a red meat, very nutritious, with a very strong flavor. From a nutritional standpoint, goat meat is sought after for its low fat content. It is in fact generally 12-14% lower in fat compared to other red meats because goats, like chickens, do not have alot of inframuscolari fat deposits. Thus, on this level it is comparable to chicken meat.
Goat meat has a taste similar to that of lamb, to the point that some Asian countries use one word to describe them both, yet it is distinct. It is a lean meat, with significant nutritional quality for the consumer and has been considered a delicacy for centuries resulting in very tender and delicate wild flavor.
The nutritional properties of goat meat are as follows:
100 grams of raw meat goat grow on average 109 calories and contain approximately:
75 g of water
20 g of protein
2.3 g of lipids
82 mg of sodium
180 mg of phosphorus
385 mg potassium
2.8 mg of iron
13 mg of calcium
4 mg of zinc
0.11 mg of thiamine (vitamin B1)
0.5 mg Riboflavin (Vitamin B2)
3.7 mg of niacin (vitamin B3 or vitamin PP)
5 micrograms of vitamin B9 or folic acid
1.13 micrograms of vitamin B12
Goat meat provides high biological value protein and is a good source of iron (an mineral essential for the transport of oxygen to all the organs and tissues), zinc (an essential mineral for the growth of tissues and for the sexual development) and potassium (important for the proper functioning of muscles and the heart and for the transmission of nerve impulses).
There are no contraindications to goat meat consumption, unless you have an allergy to this food. Goat meat is available all year round.
As for lamb, this referes to a juvenile (age up to 12 months) sheep or ram. Lamb belongs to the family Bovidae, subfamily Capridae, Gender Ovis aries species; binomial nomenclature of the lamb, then, is Ovis aries. The lamb is a domestic herbivorous creature subject to breeding by humans. Can be harvested at a young age for the production of meat or, if left to mature, intended for the production of dairy, wool and meat.
The lamb is an animal food, rich in high biological value protein and vitamin B
It has a pleasing flesh to many but with a more intense flavor than beef or pork. For this reason, the lamb meat is highly prized by lovers of sheepmeat. Compared to the sheep, the ram and the castrato, the lamb is undoubtedly the most delicate meat.
The lamb feeds exclusively with breast milk and weaning occurs in about 6 weeks after birth.
The lamb can be ranked amongst leaner meats, although you need to keep in mind the lipid intake depends upon the cut, but in principle is never comparable to that of sheep, bovine or adult pig. The lamb, in his meager spare, is only slightly fattier than the breast meat obtained from chicken or turkey without skin.
Yet it is worth noting that traditional recipes based on lamb are almost never of a dietary kind, except for the ribs on the grill. A slight variation is baked lamb with pistachios, while less lean preparations of lamb are fried lamb chops (breaded), lamb fricassee with plenty of oil or baked leg of lamb etc.
Proteins are present in good quantity; they are not carbohydrates or fibers. The total energy intake is not excessive and for certain cuts appears even lower. Among the minerals that stand out, potassium content and iron is favourable, the latter very useful in case of iron deficiency anemia.
The rabbit is a mammalian creature belonging to the Leporidae family and to the genus Oryctolagus (European) or Sylvilagus (American). Binomial nomenclature of the European rabbit (the most common in Italy) is Oryctolagus cuniculus.
The term “rabbit” refers to a wide range of wild creatures or intended for farming (for fur or for human consumption). The European and the US are the two most popular Genres bred on the planet. The European rabbit is reproduced in three varieties: dwarf, medium and giant, while from the chromatic and morphological point of view there are as many combinations of the species as there are local varieties.
Rabbits are all pluriparous creatures, herbivorous (very ravenous) and coprofaghe habits; Moreover, they are extremely prolific animals that mate several times in the same year.
Rabbit meat is extremely lean and low in calories. It possesses a great percentage of high biological value proteins and at the same time, very low cholesterol.
It is considered healthy, tasty and light food, thanks to the presence of low fat and high protein content. But do not forget that the rabbit meat is also unbeatable in terms of flavor and tenderness, which is why it is also recommended in the preparation of meals for children.
The rabbit meat contains potassium, iron and phosphorus in good quantities, as well as a good concentration of niacin. The predominant amino acids are: glutamic acid, aspartic acid, lysine and leucine; the limiting amino acid is tryptophan.
Nutritional Values per 100g of product
Edible portion (%) 71
Water (g) 74.9
Protein (g) 19.9
Lipids (g) 4.3
Cholesterol (mg) 52
Energy (kcal) 118
Energy (kj) 495
Sodium (mg) 67
Potassium (mg) 360
Iron (mg) 1
Calcium (mg) 22
Phosphorus (mg) 220
Magnesium (mg) 22
Zinc (mg) 3.9
Copper (mg) 12:06
Selenium (micrograms) 17
Thiamine (micrograms) 00:03
Riboflavin (micrograms) 0.3
Niacin (micrograms) 6.3
It is important to choose the supply carefully such that the rabbit is not bred too intensively. Organic produce is the best.
Rabbit meat is considered by many as a hypoallergenic food; This means that statistically, its protein is very rarely the subject of food allergy, which is why it is used a lot in the formulation of baby food intended for infants.
Rabbit meat is good for the whole family. The meat of Italian rabbit is perfect for health and well-being. It contains an excellent protein and is easily assimilated and so is suitable for children, adolescents and the elderly. Because of its nutritional characteristics and quality, it is definitely suited to sportsmen and the health conscious. Thanks to the low sodium present, rabbit meat is also ideal for those who tend to have high blood pressure.