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Goat Rump

post #1 of 8
Thread Starter 
So looking for suggestions on how to cook this.


Looking to cook it Monday.
post #2 of 8


Goat and lamb can be cooked about the same. I have done goat shanks a few times and I like them better than lamb shanks. Goat is a little sweeter. I have never smoked or cooked a goat rump joint. It looks like mostly bone. Is that true? If it's mostly bone, smoke it and make the smoked goat into a stew. Let us know when you decide.

post #3 of 8
Thread Starter 
Quote:
Originally Posted by kihler View Post


Goat and lamb can be cooked about the same. I have done goat shanks a few times and I like them better than lamb shanks. Goat is a little sweeter. I have never smoked or cooked a goat rump joint. It looks like mostly bone. Is that true? If it's mostly bone, smoke it and make the smoked goat into a stew. Let us know when you decide.
There is no bone, just meat. The joint has been frozen and is defrosting, that's what the White is.
post #4 of 8

Smoke it like a Pork Butt for Pulled Pork. Low and Slow at 225-250 until it is probe tender. Rest and pull it...JJ

post #5 of 8

Can't wait to hear how it turns out.

 

Keep on smokin'                              Ed

post #6 of 8
Thread Starter 
It's in the smoker now, smoking with Apple Wood Chunks, also a Boston Butt.

post #7 of 8

I'm in   :popcorn

 

 

Gary

post #8 of 8
Thread Starter 
Goat Rump cooked at 110'C (230'F) for 3 1/2 hours over Apple Chunks. Took it to 76'C (168'F) did not take it to Pulled stage.



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