Thread: Goat preparation?

A mate who is a BBQ master asked me to get him a small goat to cook whole. I got the goat. Have no doubts about my mate's cooking abilities (last time he cooked for us, everyone preferred goat to venison!), but need to get the goat sorted. It's currently hanging in the chiller gutted, skin on. Questions are:

1) Should I leave the skin on while it's hanging?

2) How long to hang it for?


Cheers

im no expert but ive taken the skin off. Not sure how long for hanging usually seems around a week

Same as for lamb or mutton. 5 to 7 days should be fine. If its young leave the skin on to stop it drying out if fat skin off but not really necessary. Best not to cook it skin on though.

skin it, hang it for a week, cover it in unsweetened yoghurt and streaky bacon then slow roast it

Originally Posted by gonetropo

skin it, hang it for a week, cover it in unsweetened yoghurt and streaky bacon then slow roast it

and some nice veggies

Originally Posted by northdude

and some nice veggies

you are evil !!!

@MB any chance of getting a good bbq goat recipe/method off ya mate. Ive got a rear leg off a nice young goat waiting in the freezer. Keen to do it over charcoal.

Originally Posted by 7mmwsm

I'd leave the skin on until close to cook up day. Prevents hard skin forming on meat.

thats what the streaky bacon is for, goat has less fat than lamb. the yoghurt/bacon takes care of all that. if the carcass is a bit strong (billy) then stuff the cavity with tarragon ( works wonders on horse meat too)

Thats like me if I cook meat I want to taste meat. Same with salad if its got poxy salad dressing on it i dont eat it

I usually leave the skin on until a day before i cook but thats because i cant hang them whole. Just helps stop hair getting everywhere.

2 things i always do no matter how im cooking it. Brine it for 4-8 hours and remove this gland here. You separate two muscle groups on the leg, you can do it without deboning the whole leg by making a "flap" as i have in the photo.
Especially worth while removing the gland if you are going to roast or mince.

Originally Posted by 7mmwsm

It's got me beat why people taint meat with all sorts of concoctions when they cook it. If they are cooking just for themselves fine. But why not just cook the meat untainted and provide concoctions for others to add later if that's what they want.
I've lost count of how many times I've been ask what I thought of the meat we just ate. I'm not shy about telling them that if it wasn't covered in additives I might be able to give an honest opinion of the meat.

trust me. the yoghurt/bacon thing on goat works.
i love meat, hell my diet depends on it. but sometimes you need to cook it differently and that does not include the evil vege

Our dinner guest.

Originally Posted by GWH

@<u><a href="https://www.nzhuntingandshooting.co.nz/member.php?u=5816" target="_blank">MB</a></u> any chance of getting a good bbq goat recipe/method off ya mate. Ive got a rear leg off a nice young goat waiting in the freezer. Keen to do it over charcoal.

I'll try, he tells me every time, but it goes in one ear and out the other and normally we're a few beers down the line at that point.

In the meantime, from a forum member:

Originally Posted by northdude

Thats like me if I cook meat I want to taste meat. Same with salad if its got poxy salad dressing on it i dont eat it

salad!!
go wash you mouth out, its evil

My recipe for goat is as follows:

Shoot it.
Gut it. *
Skin it. *
Throw it in the gut hole. *
Go and enjoy a good steak.


I bloody HATE eating goat. Nothing can disguise that background smell/taste of Billy Goat Stench. Argh!

*optional