USA imports about 600,000 frozen goat carcasses per year from Australia. Now is probably not the time to give you all the details but there are a hell of a lot of goats running wild in the outback.They get rounded up redomesticated some go to meat trade straight away(male) others become breeding stock for rapid improvement of herds by introduction of better genetics Boers ,Anglo Nubians.Pretty quick turnaround in herd quality.
Is the local supermarket you're referring to one of the supermarket chains we have here or an independent? The only place I can seem to find goat is the Central Markets here in Adelaide.
Have you looked into purchasing direct from the farm gate at all? Given that goat is a feral pest I don't know if there's anyone out there that farms them but could be worth looking into if goat is what you're after. We used to buy our beef direct from the farm gate, and are now looking at lamb as well, it's much cheaper than a butcher/supermarket but the trade off is when buying a whole lamb or side of beef you get a range of cuts, some of which may not by what you'd typically buy.
I am going to go Southern Italian with this. I spent a bit of time in Abruzzo over the years where lamb or goat is popular particularly at Easter or spring generally. I got an idea for a marinade/rub then low & slow in MES.
Cooked through Pete. The paste is a winner,I just got to work out the cooking times & temps to get it tender when I do the leg. If I pound all the paste ingredients with what little goat fat I can get some pancetta or prosciutto fat then rub it over leg I reckon I am halfway there. I think if I put a pan under it in MES with some wine, herbs etc the steam will keep it moist. Just debating how long for the low & slow. Leg is in freezer now .
The rub is a done deal,I froze goat leg so I can get to it later.I figure low slow & wet will be key on tenderness issue. I will get to it after I do the Alpaca .
