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Thread: Fat goats. Goat fat.

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  1. #1
    Member ROKTOY's Avatar
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    Fat goats. Goat fat.

    Knocked over some goats yesterday to top up the freezer.
    These were the fattest wild goats I've ever come across. Gorse and blackberry country.

    I decided to keep the kidney and belly fat from a young nanny to render for cooking.
    Is it actually any good for cooking with?
    I render beef fat regularly and have tried mutton fat but find that a bit 'gritty'.
    Guess we will find out soon.
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    Last edited by ROKTOY; Yesterday at 01:04 PM.

  2. #2
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    Any of the animal fats you mention are good incl pig fat.
    I roast the goat back leg in a normal cooking pot with a table spoon of mutton fat, a little sprinkle of salt & a little bit of water & it comes out just like lamb. I put the veges in with the meat about 20 mins before pulling out the meat....Yummmmmm.
    Phil.

  3. #3
    Member ROKTOY's Avatar
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    Quote Originally Posted by Tararua Phil View Post
    Any of the animal fats you mention are good incl pig fat.
    I roast the goat back leg in a normal cooking pot with a table spoon of mutton fat, a little sprinkle of salt & a little bit of water & it comes out just like lamb. I put the veges in with the meat about 20 mins before pulling out the meat....Yummmmmm.
    Phil.
    Goat is far tastier than lamb. esp in a cmp oven.

  4. #4
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    A nice fat nanny is some of the tastiest meat there is IMO, far better than tasteless lamb.

    Nice fat hind leg/rump, some garlic rosemary and salt is all that's needed when roasting it up over a fire or in a camp oven.

    My other favourite is wild sausages, two fat nannies to one hind is my preferred ratio.

 

 

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