Goat

JRS

JRS

JRS

Soldato
Joined
6 Jun 2004
Posts
19,752
Location
Burton-on-Trent
So, Sunday roast this week was shoulder of goat. Rather nice. Quite unlike lamb, which I was sort-of expecting it to be similar to more than anything else. As it turns out, it's much closer to beef - both in flavour and in the way that the fat behaves when you cook it. I think that cut would have worked well barbecued, but it most certainly was not barbecue weather here today so it had to be done low-and-slow in the oven! Reckon we'll treat the remnants like beef as well, and have them cold with potato wedges or something like that.

Anyone else here like goat? Also looking for a curried goat recipe for the next time we get a piece.
 
Goat curry with plantain. Awesome stuff.

Got some goat in the freezer ATM.

No recipes to share though.

If your trying to watch calories, it's also extremely good, as its much lower than other meats.
 
I've had it a couple of times. Mainly in curry goat (Caribbean) but I also had roast leg of kid when I was in northern Spain. I thought kid was closer to lamb than beef and it stews up a bit like mutton. I'd like to try it a bit more though.
 
Something I've always wanted to try but never got hold of any. You'd think having been working in Egypt for 7 years I'd have had some by now but I've never seen it here. Must get me some.
 
The cuts they use in curry goat is tough, like stewing lamb - that's why it's a long slow cook. I don't know enough about the rest of the animal, but it's active like a sheep and lives on the same diet so I'd guess the rest of it is similar to hogget.
 
Makes excellent curries, and also goes well roasted, with couscous mixed in with a few chopped dried apricots/raisins/almonds. Very tasty indeed.

Used to keep goats, but they're sooo much more work than sheep, not worth the effort tbh.
 
You must log in or register to reply here.
Back
Top Bottom