Thread: Easy and good goat recipe

Originally Posted by Nugget connaisseur

The most important part of cooking goat. Brine also helps. Especially if its a male. Definitely wont eat old stinky billys but some younger ones have more meat than nans and don't have the billy taste yet

Can you further expand on this? What gland, where?

You seperate the top two musle groups in the first photo.
The ball socket is pointing up as you can tell via the photo.
Then cut out the white gland and the artery (i think) that attaches to it.

we do the same and seperate all the muscle groups regardless of where off the animal the meat is from and cut away all the white crap . Most of the reason why it ends up getting cubed rather than
steaks or roast . And in the process it generally removes any of the chewy bits . Even billys are edible doing it this way we find , and old sheep/mutton .

I've done goat leg on the BBQ rotisserie, Exactly the same way as I do lamb. Coat with oil, salt & pepper. Sear on max until the BBQ hits max temp then turn down lo (150ish) for 2-4 hours depending on your likes. It forms a thin crust and stays moist inside.