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 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:

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

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

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.

Does the gland taint the meat? Good to learn.

Our dinner guest.

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

Originally Posted by planenutz

Nothing can disguise that background smell/taste of Billy Goat Stench. Argh!

*optional

It's why you don't eat Billy's.

My favourite way is to make a rub or masala.

Rub oil.
Create spice mix as desired.
Mrs Rogers Meat rub or Burrito mixes are a good start.
Add chili / paprika etc as required.
Cover in diced onions ans garlic.

Wrap in tinfoil and roast. Perfection