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.

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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.

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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