goat leg for MES

Discussion in 'Lamb' started by moikel, Mar 11, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    All of a sudden its raining goats! My local supermarket had them so I bought a hind quarter about 4kg. Must be a lot of people sending stock to market all of a sudden.This guy will go into MES. Maybe with jerk marinade/rub or something middle eastern when I  can rustle up the right guests.[​IMG]
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like a good hunk o' meat...I have heard young Male Goats are prefered, have you tried both and noticed a difference in flavor or texture?...JJ
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Don't know about that. The difference I  see is in the sizes . The little guys are a little bland but tender. The meat that went into curry goat was great & off a goat maybe 12kg.The jerk goat way smaller.

    I dont know much about goat breeding I figure  almost all the males from the milking goat outfits are headed for butcher shop. I also figure that there will be a lot of crossbreeding using the better framed meat goats with milking breeds. I  know some of the African breeds are pretty popular.

    What I  do like is the fat ratio ,pretty lean & the price,about 30% less than lamb.

    I figure there will be plenty of things to try. The curry goat & jerk goat were both winners,curry goat again for dinner tonight. Might dig around the CD  collection for some Bob Marley. 
     
  4. venture

    venture Smoking Guru OTBS Member

    Can't wait to see this one!

    About the only goat meat we find in stores here is stewing or braising material.  I have always wondered where the rest of it went?

    Keep us posted!

    Good luck and good smoking.
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Theres going to be a cut off between roasting & stewing somewhere I just hope I am on right side of the line[​IMG].These goats are having a pretty easy life,bumper season apart from the flooding! They are on good pasture & not walking forever like say Greece or Africa. So they shouldnt be tough.

    This one will definitely go into MES I just got to decide what style I am going to cook it. They are lean compared to lamb.It looks more like veal. There must be plenty of European recipes as well.I might poke around looking for something Basque ,Sardinian or Corsican even.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    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.

    The stuff your getting is older animals I figure. Pretty low cost base when your capturing feral animals.

    Let me think it through but I am leaning towards something Southern Italian.
     
     
  7. 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.

    Pete
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Pete, I used to get it from my butcher AC in Leichhardt or the IGA in Habefield .Then when I went looking for bigger ones Moree Meats.Just now it was the butchers in the Market town complex in Leichhardt. I paid $13 a kg for hind 1/4 which is pretty good. Dont know why all of a sudden its turned up everywhere.The little guys that come in at 8kg are expensive .
     
  9. 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. 
     
     
  10. moikel

    moikel Master of the Pit OTBS Member

    My butcher has his own farm & some product comes to the butcher shop direct.Its only me ,the wife & 2 luckiest rescue dogs in Australia as the family unit. Buying in bulk wont work & I still get the diet lecture from doctor anyway.I range far & wide across Sydney looking for stuff that interests me.

    My theory is that the farmed goats are way better carcass thanks to the use of Boer goats genetics. The wild stuff I  see on TV is really stewing meat or pet food.

    I am buying farmed goat.I came off the farm way back where we did our own cattle ,sheep & the odd pig.Where I  got my knife skills & love of good food.
     
  11. moikel

    moikel Master of the Pit OTBS Member

    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

    Give me a while to clear the decks here &  I will see what I  can come up with for the lamb/goat eaters on the forum.
     
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Doing a short notice test run now. Used the loin chop section from photo.Thunder storms here I  was going out to pub to watch friday night football but dogs go nuts with thunder so plans changed.

    I trawled internet looking for recipes & came up with this.The test is not the full deal but I  want to see about flavour profile & these bigger goats.

    Camera battery flat[​IMG]  so I will only have photos at end.Charging now. 

    I made a paste from garlic,oregano,lemon zest,this smoked spice mix I  bought at food expo,2 smoked chilli.,then 3 anchovy fillets smashed. lemon juice.Its a sort of a Calabrian thing they love their chilli,.

    Rubbed it,not that far removed from jerk method.

    The advantage is I  saved what little fat there was from inside loin for leg project. When I  do leg I  plan to mix that fat with prosciutto fat,the other stuff then rub it all over leg.I might try to get some more fat from around kidney at store tomorrow.

    Its in oven now to late for MES & my team are getting beat.

    Battery should be charged enough by half time.
     
  13. moikel

    moikel Master of the Pit OTBS Member

    [​IMG]
     
  14. moikel

    moikel Master of the Pit OTBS Member

    OK  got it done. The mix that went on it ,a winner[​IMG]  ,really good.Got some punch from the chilli,anchovy real Southern Italian flavours. BUT it wasnt that tender not tough but...,it may be the change up in size or realistically I  did it in oven pretty quick.If I  am going to pull this leg off I will need to go low slow & moist because leg is going to be tougher than loin.It wasnt tough  but you could tell the difference from the goat that I  made as jerk goat.I let it rest & knocked back panjuices with a little white wine boiled it off.That bit is a keeper,no risk.Lovely bold flavours,I will still tweak it but its close to 100%[​IMG]
     
  15. Looks great!  And some nice strong flavours in that paste.  Being a smaller piece of meat, did the garlic cook through in the oven or did it keep some of its "raw kick"?

    Pete
     
  16. moikel

    moikel Master of the Pit OTBS Member

    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 .

    Major thunderstorm & rain that hit at 2 am only just stopped raining now.Not really weather for outdoor smoking.
     
     
  17. venture

    venture Smoking Guru OTBS Member

    Looks great!  You will get that tenderness thing down I know.

    Wish I could have tasted that. Anchovies are an interesting touch.

    Good luck and good smoking.
     
  18. moikel

    moikel Master of the Pit OTBS Member

    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 .
     
     
  19. venture

    venture Smoking Guru OTBS Member

    I will be looking forward to it.

    The freezing should have a slight tenderizing effect, even if it degrades the meat a bit?

    I do enjoy the work you do with meats that we can't all readily get.

    Good luck and good smoking.
     
  20. moikel

    moikel Master of the Pit OTBS Member

    Venture,I have a habit of grabbing stuff first then working out where to next.[​IMG]  This goat was good value for here & a nice change from the usual beef,pork,chicken.The wife doesnt like lamb,she is a Canuck same as my late mother.She is undecided about goat,bewildered by Alpaca ,likes kangaroo.Go figure!

    Stuff ends up in freezer while I do the pitch about why she should try it. The goat leg will come together,must say as curry goat it was really good.
     

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