Comments on: Public Goat, Private Goat

By: Donavan

Donavan — Thu, 30 Jul 2009 13:16:01 +0000

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.

By: we are never full

we are never full — Tue, 05 May 2009 22:34:56 +0000

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.

By: David

David — Sun, 03 May 2009 19:59:14 +0000

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.

By: Salmon Cabin

Salmon Cabin — Sat, 02 May 2009 20:58:27 +0000

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

By: hank

hank — Thu, 30 Apr 2009 15:31:51 +0000

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

By: Andrew

Andrew — Thu, 30 Apr 2009 15:11:59 +0000

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.

By: Scampwalker

Scampwalker — Wed, 29 Apr 2009 18:09:17 +0000

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!

By: hank

hank — Tue, 28 Apr 2009 21:47:54 +0000

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.

By: Sasha

Sasha — Tue, 28 Apr 2009 20:33:29 +0000

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.