Thread: The price of meat these days is a joke.

Originally Posted by bluebaiter222

Damn right @Moa Hunter, while my Wiltshires are tidy, Pitt Is Merino would have to be the best muff to go down my neck.Next level.And the Chatham Wekas cooked by the locals probably a close second

I have sampled some very good meat over the years, yearling Elk, Bison heifer, Moose, all renowned as top shelf (they are) and Pitt Island lamb would beat them all. It has only a small amount of fat, but that fat is intramuscular and melts and traps the water contained in the muscle during cooking. Even cold the next day a Pitt roast isn't fatty in the mouth, not like horrible Romney as an example. The flavour of the Pitts is wonderful too. They are small easy to handle ( not like Cheviots or Peri's ) and easy care, shed their fleece

Originally Posted by Moa Hunter

I have sampled some very good meat over the years, yearling Elk, Bison heifer, Moose, all renowned as top shelf (they are) and Pitt Island lamb would beat them all. It has only a small amount of fat, but that fat is intramuscular and melts and traps the water contained in the muscle during cooking. Even cold the next day a Pitt roast isn't fatty in the mouth, not like horrible Romney as an example. The flavour of the Pitts is wonderful too. They are small easy to handle ( not like Cheviots or Peri's ) and easy care, shed their fleece

What you think about boer goat? Any good compare to others...

Originally Posted by Black Rabbit

What you think about boer goat? Any good compare to others...

Goat is OK, but, it is a funny stringy meat. Not world ending stringy but quite different to lamb, to which it often gets compared.

yes good eating a 2-4 year old wether boer goat about as good as goat gets