Thread: Using all of the Goat

Hey guys,
I'm interested in using as much of the goat as possible; throwing away as little as possible, ideally just throwing out the guts.

Does anyone out there have knowledge about that stuff?
I'm talkin about using the organs, the bones for soup broth, using the hooves (maybe for gelatin..??), as much as pos.

Keen to hear your knowledge or any websites that you might know.
I guess any places that are into primitive living would probably have some knowledge in this area.

Cheers guys

Don't forget the ballsack for a tobacco pouch

And its bumhole for a candle stick holder

If it's got a ballsack, it's a billy. best leave the whole thing for pigbait.

Had a bunch of phillipino beekeepers working down the road a ways, boss comes up and says his boys have seen the goats on our place and could they have some for eating in exchange for some honey.
I happily obliged and delivered 2 nice dressed nannies, they were gratefull but asked if next time I could bring billies, which I did maybe they are good curried.Perhaps we need to ask Angus_A, ?

As long as the Billys aren't rancid stinky they are fine eating just cook them lower and slower. Brine works well on the semi stinking smaller/medium billys to remove the Billy taste. You also want to cut out the glans in the middle of the rear legs and remove arteries and the worst of the sinew.

But i only take those billy's if i have none left in the freezer. Selective shooting also helps, the women and young are shot first haha.

Give the skins and blood too fijian indians, they use the skins for drums and the blood for currys (which are amazing)

An Indian colleague got all excited about me going goat hunting one day and asked whether I could bring him back some meat. I selected a nice young nanny for him, took just the back wheels and back straps then carried it for miles, cursing the stinky stuff in my backpack. At home cleaned it up, boned it out and delivered him a beautifully cling-wrapped parcel of prime cuts.

His first statement took me aback - "Is that all there is???" - mate... there was 5 kg of premium cuts here.

His next comment was also enlightening - "Next time please don't dress it out. Leave the bones in... we like it better that way." - Then it dawned on me... they usually put a cleaver through the legs and slow-cook it with the marrow and everything. Damn, did I feel dumb. All that effort cleaning it up for nothing.

Live and learn.

His wife delivered me a beautiful curry for lunch a couple of weeks latter. As nice as it was (and I did eat it all) I still don't like stinky goat-anything.

I guess that doesn't help you much but if nothing else it might be a clue on what NOT to do.

I delivered some nicely dressed out goat meat to the new owners of the local dairy when they came to town a while back. They were very thankful and all that, but wanted to know what I did with all the `good bits`

Seems that in some parts of India at least, the liver, kidneys and especially the brains are a prized yummy morsel

G'day fella's I couldn't help myself to tell you about the indian family near me in Australia they skin the goat then remove
the hooves like a pig with hot water also the head hair removal hot water again they roast the head eyes, tongue, ears all intact
lungs, heart, liver and gut bag is used to make something like hagus with the organs, the intestines are cleaned and used for sausage
skins and there is also something in the gut that they put into fresh milk and this congeals the milk and they make cheese out of it
So all that is thrown away is gut content ,hair , skin ,and hooves all the rest is used
on seeing this unfold I sometimes think we waste too much because it sounds awful

Just a little to ponder Cheers

Its rennet in the gut of all ruminants that coagulates milk to make cheese.

Thanks Marty Henry now I know what caused it
Mate i'd eat the butt out of a running camel but when I saw that happen with the milk, yeah well that slowed me down
but the cheese was good also the head you don't know what ya missing till you try it I suppose

Cheers

Has anyone here ever tanned the skins? Some of them have quite nice markings and I was thinking about getting my first few bow kills tanned as mementos.

I had awesome slow cooked goat back strap in the Vietnam highlands once. Wrapped in foil with sesame seeds, salt and oil and left in the coals until someone orders it the next day. It fell apart to the touch, wasn't gaimey and tasted kinda like a a cross between pork and roo...or like chicken.

I have done the odd one in the past with salt and alum, works ok but is not water proof, and be careful my lab indoors after surgery chewed one up during the night.

Goat is bloody good in curries of all sorts, there's no muscle i've yet found on a goat that doesn't come out beautiful in a well made curry. There's tons of good meat in the head, quite common to use in Mongolian cooking. Just boil it, pick the meat off and use as you so wish. Don't waste the heart, bloody good meat there too.
Takes a lot of cleaning and boiling but the intestines from young goats are actually quite nice when prepared correctly, so something to look into there if you're feeling very brave.
Also the ribs cook up beautifully on a smoker
Ground goat adds a really nice richness to italian meat based ragu sauces too, or any dish where ground meat is used and a savoury outcome is desired. Get a cheapo grinder and save your would-be dog scraps for that.
Fwereh is a bloody excellent dish to look into, it's a Lebanese sausage made from goat meat and it's absolutely beautiful.
Oh, also makes some pretty mean jerky in my opinion.