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Thread: The Lockdown Goat

  1. #16
    Member
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    Mar 2012
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    Waikato
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    Quote Originally Posted by Jt23 View Post
    Did you just fry up the heart? It’s something I’ve been wanting to try for a while
    Yes, I just cut it acrossways (You can see in the photo if you look hard) and fried it a bit on each side. I wouldn't leave any of it undercooked. Once you get up near the thick end you get into the valves and stuff and that's too gristly.

  2. #17
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    Oct 2014
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    Stratford, Taranaki
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    I practically live on goat! As a butcher I've always shied away from older billies. But recently discovered that as long as they aren't rutting the billies are fine. Here's a couple of super short vids I did about eating older billies. It's been a revelation to me. The billy leg I slow cooked in the second vid was as good as hogget; was crazy good. I think the "billy taste" has been a bit of an urban myth due to being told and re-told over and over again. The key seems to be; don't take them when they're in "humping mode"!

    https://www.youtube.com/watch?v=7gdiiRIjet8

    https://www.youtube.com/watch?v=A5rJdcZEyB4
    Bagheera likes this.

  3. #18
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    Mar 2012
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    Waikato
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    Quote Originally Posted by Flyblown View Post
    Billy balls.

    I can't say I've seen that before and I've hung out with some crusty old bushies in my time.

    Please provide details on taste and texture.
    Here is a "How to" post on Mountain Oysters I did several years ago on the old green forum.

 

 

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