Thread: Goat preparation?

I don't really know much about ageing meat, but when i get goat I cut off the dirty bits and refrigerate for a couple of days before freezing or prepping. Today I am cooking malaysian goat rendang from the leg meat, slow cook for a few hours for tenderness. I love the taste of stronger meats like goat, mutton or lamb in a rendang. Some people dont seem to like goat fat but I like it and render it for cooking as well.
Decent recipes here:
https://singaporeanmalaysianrecipes....endang-daging/
https://www.betterbutter.in/recipe/2...-style-mutton/
It can be a bit daunting with all of the ingredients so when I am lazy I just buy the 'Ayam' brand rendang paste.
The good old pan fried/grilled backstraps in a dry rub of cumin, paprika, oregano, cardamom, salt, pepper and sliced into a salad wrap is also good.