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20 responses to “Public Goat, Private Goat”

  1. Larbo

    Sounds like a great time!

    Hank, at 35 pounds, dressed out, it sounds like your goat was less than a year old. I love the flavor and leanness of goat, but my experience has been that it’s just too tough to grill or roast and eat. I cut up some for shish kebab once, and, even though I marinated it for a good long time, we were chewing and chewing and chewing… So I’ve ended up using most of mine for stews. I wonder if my meat came from a more mature animal.

    Goat sausages will have to be next!

  2. Mr.S

    Have to agree on the goat. Very underated meat in the States. My wife’s family (Germans) raised goats on their property in Central Texas. Each Easter, they woud prepare BBQ’d cabrito. Lovely stuff. Far milder than lamb. They sold that place about 5 years ago, and I haven’t had a fix since. I must do something about that.

  3. Sasha

    Hi,

    I started reading your blog awhile ago and I’ve really enjoyed it. I just have to disagree with your comment about older goat meat. We raise goats and the first one we ate was well past 4 years old and really delicious! Goat is our favorite meat now and what we primarily eat.

    I find the flavor of older goat, at least one year old but two is better, to be far superior to the flavor of young goat. It is not as tender, of course, but slow roasted or cooked into a curry, it’s really good. It’s much darker in color, closer to the red of beef. We’ve never had bad goat meat and that includes intact bucks over a year old.

  4. hank

    Larbo: You bet it was younger than a year: five months, tops. Not tough in the slightest.

    Mr. S: I’ve heard stories about the Texas goat BBQ. Need to get me some, one of these days.

    Sasha: We’re not disagreeing, actually. I have eaten many an old(er) goat that was curried or otherwise stewed — you’re right, they have more flavor. But try to grill that meat rare and you will be chewing for quite some time.

  5. Phillip

    Hank, I’ve gotta say what you did with that goat this weekend was right on! I love goat, but there often seems to be an aftertaste… there was none of that with the stuff you cooked.

    On another note, we had a couple of goat cook-off champs cooking for us last year on our TX hunt. Good stuff (especially followed up with some Jalisco Jumping Juice)! I can only imagine a whole fairground covered with smokers, grills and the aroma of goat and hardwood. Should definitely be worth the visit.

  6. Josh

    Now I’m even sorrier we missed the soiree, if that’s possible.

    I have always loved goat, grew up eating it. Where I come from (basically, where you went to get your goats and sheep), it’s not a staple, but it occurs at parties.

    That last dish, though, looks the best to me.

    Speaking of local growers, did you know that Magpie catering has a cafe’ open now? If not, I thought you might be interested.

  7. Alyssa

    Wow, that looks so good. My pale-pasty-breakfast-burrito is wilting with envy . . .

    I’m glad no one else is here at work yet, so I don’t have to explain why I’ve crawled onto my desk and started to lick my screen.

    So, I guess, now I have to find me a heart.

  8. Carolina Rig

    I’ve got to find a 5-7 month old goat. Sounds just as tasty as a little button buck.

  9. Jeff

    Great informative information on goats. My grandparents had a family next to them that raised them but I did not have much interaction with them or ever tried one. Would not turn it down at all.

    I really did not realize how small they were too. Last pig I had slaughtered was over 100 and that was a lot of meat for 1 person.

    Do you have a write up on your curing fridge? I have an old fridge I want to convert but keep getting conflicting information.

  10. matt wright

    It has been a long time since I had goat, but do remember it fondly.

    Would have loved to see the shots of the goat sausage sammy’s – they sound fantastic, heck it all sounds fantastic.

    I always learn a ton everytime I stop by here.

  11. Sasha

    I have only had so so luck grilling the older goat meat but I’m not really great at grilling. One thing, we learned that we had been overfeeding our goats and the first ones we slaughtered had incredible amounts of fat. The meat is not marbled but it definitely made a difference. We’ve grilled the ribs from almost every goat and the first ones were definitely better; in fact the last ones didn’t really get eaten. Our goats are dairy goats, by the way, Nigerian Dwarf goats and Toggenburg/Nigerian mix.

    I have been dying to cook a whole goat like kalua pork. I’m just afraid that it won’t cook all the way through. Seems like a lot of meat to risk.

  12. hank

    Josh: I have not heard of Magpie Catering. Should I have?

    Alyssa: As for a heart, ask the Lion. He may have one…

    Carolina: Any meat goat rancher will sell you one, I bet. Most all of them sell their animals at that age.

    Jeff: I wrote a little about my curing set up here.

    Sasha: It’ll cook through — and remember, goat can be eaten rare, unlike pork.

  13. Scampwalker

    Hank, I love your blog and you whole outlook on food. Over the weekend, I was cleaning out our deep-freeze to make way for 70lbs of Axis venison, when I came across a cabrito hindquarter (the name for young “kid” goat in Latin America as well as South Texas, where I acquired said piece of meat).
    Having sat in the freezer for an embarassingly long stretch of time, I opted to cook it low and slow. After searching the web for a good recipe, I adapted your “Wild Turkey Carnitas.”
    It was spectacularly good, and sublimely mild — even my wife, who abhors the taste of lamb, came back for seconds. And the kids particularly enjoyed telling their friends they “ate a kid” over the weekend!

  14. Andrew

    Great post-I’m curious, did you add any pork fat to the goat sausages, or did the goat meat have enough already? I used to add some pork fat to lamb sausages, but I’ve found that lamb shoulder is fatty enough to stand on its own.

  15. hank

    Andrew: Like your lamb, this goat was fatty enough to stand solo. Pretty cool, eh?

  16. Salmon Cabin

    Great post. I’m on a similar path with goat (incl. charcuterie) Check out my goat post (with recipes) from this past February: http://www.salmoncabin.com/2009/02/goat-butchery-101.html

  17. David

    I’m one of the cookers Phillip spoke about. We love goat, here in the Heart of Texas. We have the World Championship Bar-B-Que Goat Cook Off every labor Day. We have a practice cook off planned in a few weeks. Really enjoy all of your cooking info.

  18. we are never full

    loved this post, hank. i also love goat. it’s something i didn’t start eating until about 6 or 7 years ago and we’re lucky to have a significant Caribbean population here in brooklyn so we can get it easily in our grocery store. i am so interested in seeing how many different things you do with the goat besides the same ‘ole same ‘ole.

  19. Donavan

    I am a chef in central Indiana and was looking for and something different to serve for our bi-monthly wine dinner as the main course. I think whole roasted kid is it…thank you.

  20. Jamaican Curried Kid (Goat Curry) | North Platte Post

    [...] rushed to twitter and called out to Hank Shaw for some advice, and this is what we came up with. Yes, Hank is really that nice of a guy. And… [...]

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