Thread: Goat preparation?

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

Goat prep? much the same as sexy little lamb prep.....


Soft lighting, easy going music and some 'Aussie charm'
A hot tub and some Vaseline helps too.

Originally Posted by 7mmwsm

Remind me to hide my sheep when you are around.

That's greedy you're supposed to share them .......or was it shear them

Goats are so numerous that any billy can simply be tipped over and tipped down the bank.

Had a mate with angora goats on his farm. They cottoned onto the fact the deer were fed grain during the winter so managed to get over/through the fences to the grain. That was a death sentence. We tipped them all over and I took half back down to Trentham. Pretty much all yearlings/18 month old nannies. Fed quite a few people on them as a joint roasted. NONE twigged that it was goat. Most all said it was the best hogget they had tasted.

Originally Posted by 7mmwsm

That's the scary bit. I've spent the afternoon crutching (cleaning up around the sheeps bottoms) so they are probably going to look quite attractive to some. And 40mm is come to stay at my place in a week or so.
I fear I may have invited a traumatic event for my poor sheep.

Lock em up with a chasity belt...how many ya got..


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Originally Posted by 7mmwsm

Remind me to hide my sheep when you are around.

Baaaaaaaaaaaa, beeeeeeeeeeee

Originally Posted by 7mmwsm

That's the scary bit. I've spent the afternoon crutching (cleaning up around the sheeps bottoms) so they are probably going to look quite attractive to some. And 40mm is come to stay at my place in a week or so.
I fear I may have invited a traumatic event for my poor sheep.

Best get the Lanolin ready

Originally Posted by 40mm

Goat prep? much the same as sexy little lamb prep.....


Soft lighting, easy going music and some 'Aussie charm'
A hot tub and some Vaseline helps too.

You left out dressing them with a petty coat or skirt. It was popular in the 80's to tether a petty coat wearing lamb on a mates lawn in full view from the road while he slept off a big night.

https://www.google.com/url?sa=i&url=...r4kDegUIARD7AQ

Jamaican Jerked Goat.
Arabian Whole Roast Goat.
Punjab Goat Curry.

These are just too good to not try just because you don’t like preservatives...

I’m always a great advocate for looking at ways to prepare different meat animals from countries where that specific species is the main food source. Seriously, the Arabian whole goat is bloody great.

But here’s the thing. One of the absolute best meat and veg meals I ever had was a goat and mutton hangi in the bush a couple of years ago, proper style. There’s a great Kiwi way to do goat and that’s it! An industrial strength railway tracks and rocks hangi, complete with ash and charcoal on the side. Loved it.

vasline as a lube is a big no no.
tried it once and came 3 times in the shower trying to wash it off

treat goat meat like lamb.....dont cook too long as will dry out as very lean...streaky bacon great idea.

agree 100% on adding extra flavour afterwards...if I serve up venison steak and someone asks for sauce...the steak is removed and replaced with slice of dog roll..... I stalked it,shot it,carried it out,cut it up,bagged it ,froze it and more than likely cooked it.....if you want to cover it in sauce FCUK OFF and eat elsewhere.....wee bit of masterfoods steak seasoning or garlic steak seasoning when cooking is plenty enough seasoning for this K1W1.

Originally Posted by Flyblown

Jamaican Jerked Goat.
Arabian Whole Roast Goat.
Punjab Goat Curry.

These are just too good to not try just because you don’t like preservatives...

I’m always a great advocate for looking at ways to prepare different meat animals from countries where that specific species is the main food source. Seriously, the Arabian whole goat is bloody great.

But here’s the thing. One of the absolute best meat and veg meals I ever had was a goat and mutton hangi in the bush a couple of years ago, proper style. There’s a great Kiwi way to do goat and that’s it! An industrial strength railway tracks and rocks hangi, complete with ash and charcoal on the side. Loved it.

And tinfoil dont forget that wonderful on the fillings.

We have our goat meat cubed in a casserole and thrown in the crockpot for 6-8 hrs slow cooking.
Be-ut-tiful. Hardly need to chew.....
First time we fed it too the kids they refused to eat it when told it was goat. Finally coaxed them to try it and both ended up having three helpings. Now whenever we have it I have to put some aside if I want any for lunch next day because there's never leftovers...

Goat is good, especially when Fijians cook it