Thread: 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.

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.

Originally Posted by Tararua Phil

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.

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.

What I do is like making rendered lard and later can be use for bbq or other dishes