Thread: Goat: Plentiful, Tasty but often Stringy

yip thats the other way to do it.....I was taught to open pelvis at very early age (might even had been before taught to walk lol) the old man would go crook if it wasnt done so it sort of is ingrained.....also putting a stick or something similar between gut flaps to open them up more.....
when doing a mutton I put a cut about 2" long up close to edge just into flap side of last rib and "tuck" the forelegs into these....it sort of like grabbing your own tits.... what it does is twofold one it helps to make ribcage open once you have cut open brisket and the 2nd thing is it makes front quarter roast more square so it fits in a meat dish.