I have a question on this Old thread.
We don't have goat in the store in these parts. I've priced goat on the hoof and there about $150.00. I learned real quick you don't tell people what you want the goat for....
I want to try this. It looks really awesome. I don't really want to raise one and to me buying one on the hoof is a little pricey. Any suggestions.
I really don't care for the taste of leg of lamb. Does goat taste the same?
Thanks in advance
Wes I have posted several goat dishes with a bit of my take on it as a meat.Obviously being way down here
I cant help you with where to buy it.But if you check out my posts theres about 4? on goat you may get some ideas.
Can I just add this , it has a taste of its own milder than lamb,its lean so can dry out if you dont manage it & its all about size. Here the Italians like them small 8kg tops ,sweet tender but watch them like a hawk if you are BBQing ,as a braise not so critical. I like the next size up 10 to 13kg. Leaving aside the 3 different curries I did(Jamacian,Malaysian,Fijian) I found that if you could get a bit of extra fat from around the kidney or a bit of lamb fat again from around the kidney & bash together a paste with your herbs of choice etc that helps. Rub it or put bits of it in cuts in a leg before cooking.Am I making sense? You just process the fat into a paste with cbp,salt,garlic,EVO then rosemary sprigs &/or oregano insert it in cuts/holes you put in with a boning knife. Big older goats are a tough assignment & I would steer clear.
If its to your taste have a look at the jerk goat I did by adapting the late great scarbellies recipe.
I just love that brick smoker you built.If there is any goat dairy outfit anywhere near you they will have a supply of young males.
Its cheaper than lamb here $12 a kg bigger ones ,$16 small stuff.Apparently we are shipping a lot of goat skins to China for leather so theres a double market so to speak.
Good luck.MICK