Comments on: Two ways with my half a goat*

By: Clare

Clare — Sat, 17 Oct 2009 22:00:16 +0000

I’m another goat lover, so great to find this thread and the other sites you’ve pointed us towards. Have been making a goat rojan josh for a while – divine spicy succulence.

A lot of butchers up here (Cairns) order goat in on request, I’ve just had my local butcher get me in a fresh 1/2 beast and butcher it to order – a leg, a whole shoulder, and the rest in large dice on the bone (for flavoursome curries and stews).

One tip for recipes is to search for mutton – many asian cultures describe goat as mutton.

Tonight I’m roasting the shoulder. Having searched my recipe books and read your post and Jack’s site I’ve decided to try a mix of oil, honey, lemon, lemon zest, baharat spice mix (my own), garlic, white wine, tomato, dried oregano and chilli.

I’ll let you know how it goes!

Clare

By: Zoe

Zoe — Wed, 14 Oct 2009 06:15:10 +0000

Thanks Mike, and I’m certainly going to make it again. I think I need to learn more about Mexican flavours (and in particular the different types of chillies) and play around.

By: Masa Assassin

Masa Assassin — Wed, 14 Oct 2009 04:10:22 +0000

Hey what a wonderful site you have, I’m sorry the Birria didn’t come out as you expected. If you take a stab at it again and have questions feel free to contact me. Thanks for the mention.

By: Crit

Crit — Mon, 31 Aug 2009 12:25:03 +0000

Mmm. Goat, the Ainslie IGA used to sell it, but i think it also vanished when the Coota Meats butcher stopped supplying them with the organic stuff.

Raan is known as ‘Lamb of God’ in my circle. I use Charmaine Solomon’s recipe, and I have made it with goat. It works nicely, but was fattier than lamb.

By: emica

emica — Thu, 27 Aug 2009 13:14:46 +0000

you could always raise your own goats and then eat them. they make nice pets (just keep them away from the washing) and even nicer dinner. My mum still thinks it’s hilarious that when I was little I came home from kindy and asked what was for dinner and she said roast leg of Lilly [the goat]. oh dear

How about some kind of jerk goat recipe? It’s really common in London because of the west Indian connection. We had it at last year’s Notting Hill Carnival with peas and rice and plantain.

Would Australian customs let me post you jerk spice mix?

By: dylwah

dylwah — Thu, 27 Aug 2009 09:50:30 +0000

Yeah i echo Mindy, you couldn’t find any recipies in a Greek Recipie book. I see a lot of goat for sale and wandering off to the car park, mind you it looks like a lot of it is destined to be roasted, usually on a spit.

Back in my last group house we ate a lot of goat from the vic and Prahran markets, the Tatooed Yankee and i started collecting recipies, i’ll ask him if he still has the folder.

By: Mindy

Mindy — Thu, 27 Aug 2009 04:03:32 +0000

The butchers in Marrickville used to sell fresh goat, so maybe look for Greek or Lebanese recipes for goat? I also had a great goat curry at a Tibetan restaurant in Crown St in Surry Hills once.

By: our man in Canberra

our man in Canberra — Thu, 27 Aug 2009 02:46:52 +0000

I was wondering about the dearth of recipes as well AD. As you say, worldwide goat is a hugely popular meat (possibly because it conforms to Hindu and Islamic dietary strictures?) but we're just starting to come to grips with it here (and also to an extent in the USA). We've been buying our goat from Ando Organics @ Epic so I'll have to ask the question about larger cuts.