Thread: Goat preparation?

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 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.

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

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.

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.

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.

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.

Goat is good, especially when Fijians cook it

Decided to keep the skin on in the chiller for 5 days. Skinned tonight and packaged up. Looks good.

Cabrito al asador!

I think it's good to take the gland out, but I've prepared lots of young goats and it's not been an issue. Tend to quietly remove it after the meat is cooked, so the family don't get a surprise.

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.