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10:51 am
Councillor
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Tue 20-Apr-10
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I have fancied cooking goat for ages now and have taken the first step buyin a shoulder of, which is now in my freezer, I have had a look on the blog and cannot see that Fiona has loaded anything on there. Initially I thought I might bbq it and have it with couscous, having seen that done by ewan mcgregor and charlie boorman when they travelled through north africa on their way by motorcycle to cape town, but now I am wondering.
Suggestions, advice would be really welcome
I have reached an age where my train of thought often leaves the station without me...
12:10 pm
Councillor
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Sun 7-Mar-10
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Goat is lovely, plenty here in Reading as we have a large Asian community and some of the HALAL butchers do it.
It is a richer, slightly gamier, flavour and usually less fatty so needs a little more 'lubrication' than lamb. I also think it needs a slower gentle longer cooking, it makes a great casserole. You can roast it but don'ty underestimate how long it may need.
Simon
A well fed rat is a HappyRat 
A smile a day keeps the psychiatrist away.
1:18 pm
Supreme Being
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Mon 21-Sep-09
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Marinate it first then slow pot-roasting I think would be the answer, but I have never cooked it myself, although I hope to soon. I have eaten it though, in Corfu in the early 1960's. They told us it was lamb but I discovered the horns behind the restaurant's kitchen. They admitted it but said it was better than any lamb they could buy.They stewed it with lots of tomatoes, peppers, onions, oregano, olive oil & wine. It was tasty.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
1:38 pm
Supreme Being
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Mon 21-Sep-09
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Chris,
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
2:08 pm
Councillor
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Tue 20-Apr-10
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Hi Hattie, yes I have downloaded those, thanks. I have read somewhere that the word mutton in some cultures signifies goat so that may be the confusion. Either way, whoever has tried it seems to say it is very tasty and I think the slow pot roast route is probably the best, I might actually do it in my slow cooker if I can get it in there after having sealed it etc. in my skillet. Funny isn't it, I have never knowingly eaten goat and am almost hesitant to do it yet generally I am pretty adventurous about food, old age must be catching up with me and I have yet to try squirral !!!
I have reached an age where my train of thought often leaves the station without me...
7:17 pm
Expert
New members
Mon 23-May-11
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As I mentioned a while ago, we used to rear our own goats and slaughter the male offspring for meat, keeping the nanny kids for milk. The links Hattie has provided are bang on target for meat which you will buy from a butcher. We kept our kids for less than a year so I used to roast the shoulder as you would lamb, cocooned in foil with herbs. You do need some oil in the cooking medium for goat as the meat is very lean but succulent and very tasty when cooked. Good luck and enjoy.
6:49 pm
Sat 12-Aug-06
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I expect Goat Sausages
Let us know how it turned out, Chris.
Never knowingly underfed
8:04 pm
Supreme Being
Mon 21-Sep-09
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Goat is nice, it's like lamb without the fat. I slow cook the joints I have had, particularly the older goats.
12:54 pm
Knowledegable
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Mon 21-Mar-11
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Slow cooked in coconut milk with onions, peppers and spices (varies depending on what jars I pick up) Yummy yummy, hoping to get our own goats next year.
Larry the lamb is up for slaughter next month, so going to try jarring some of the meat.
Failing is not a fault, refusing to try is
6:17 pm
Supreme Being
Mon 21-Sep-09
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We had roasted goat this week, just with salt and pepper, covered in foil and cooked in the oven by our Swedish friend. It was absolutely delicious . They gave me the other leg to take home as well.
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