Thread: The Lockdown Goat

Originally Posted by Jt23

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.

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

Originally Posted by Flyblown

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.