Thread: Goat preparation?

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

Cabrito al asador!

Does the gland taint the meat? Good to learn.

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.