Mutton trotters are the cut of a goat’s lower extremities located below its thigh. Think chicken feet à la Goatzilla. 

Similar to other mammal trotters, goat feet have uncharacteristically tougher skin and loads of connective tissue, meaning they need to be slow-cooked until the meat is tenderized to a point where they’re fit for consumption.

With trotters, the longer you wait, the sweeter the fruit. Letting them simmer renders more collagen, a chemical responsible for healthier, tighter skin, joint pain relief, and muscle strength. Moreover, their high protein and lower cholesterol content make them an appealing alternative over lard and other red meats.

Goat trotters are a staple of many Halal cultures, eaten as a breakfast stew in some and a filling daytime curry in others. 

If you’re seeking something along the lines of a healthy appetite chaser, you can’t go wrong with a pair of freshly sourced mutton trotters.

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