The internet is full of goat breeders but very little goat eaters [img]/forums/images/icons/ooo.gif[/img] Wil extensive searching I have discovered one breader that admits to eatinging what they produce... [img]/forums/images/icons/cool.gif[/img]
So without adue... Here are some tasty recipes that I found
Aromatic Goat
Yield: 8 servings
1 Leg of goat (about 4 lbs)
3 lb Potatoes (about 5 oz each)
1 Lemon (may be doubled)
Honey
Olive oil
Butter
Rosemary, thyme & oregano
Put the leg of goat into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours.
Peel and quarter the potatoes, then arrange them in a single layer round the goat. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and goat about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.
Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
Here are some directions and info on cutting up your meat goat
1 Chevon is valued highly by certain people, for example, of
Mediterranean, Caribbean, Near Eastern, Indian, Far Eastern, Central
American origin. Among Spanish speaking people it is called
''cabrito.''
2 The US National Livestock and Meat Board has issued uniform
standards and identifications of retail cuts for beef, pork, veal and
lamb but none for chevon; probably because this market is relatively
small or not well organized.
3 The goat carcass is different from the lamb carcass, being much
leaner and having only little subcutaneous and muscular fat. Otherwise,
the bone structure and muscle position may be quite similar.
Therefore, in the absence of official charts on the anatomy and retail
cuts of goats - chevon - , it is suggested that the respective lamb
charts, as attached may serve a useful purpose.
4 A goat weighing 100 lbs may have a carcass weighing approximately
50 lbs, or 500f liveweight. Goat carcasses unlike pork or beef but
like lamb are not split nor ''ribbed,'' i.e. the whole carcass is
handled readily, being lighter than pork or beef and are cooled as a
whole. For carcass evaluation, however, the fore- and hindsaddles are
separated between the 12th and 13th rib to show rib eye and loin eye
areas, and subcutaneous fat thickness. The foresaddle, shoulder, rack,
foreshank and breast make up approximately 510f the carcass or 25.5
of liveweight. The hindsaddle, loin, leg and flank comprise the
difference of 490r 24.5respectively.
5 Principal Cuts
Primal cuts are the leg, loin, rack and shoulder. The largest cut
is the leg, about 330f the carcass or 16.51f the live goat. On a
retail basis it would be trimmed down to 240f carcass weight. The
sirloin is normally included with the leg after separation of the loin
at the seventh or last lumber vertebra. In beef and pork the sirloin
and rump are separate cuts.
6 Leg - The leg may be prepared as Frenched, American or boneless.
For the Frenched leg, only the tail bones, hock bones, Achilles tendon,
fat trim and prefemoral lymph node are removed and the shank bone is
exposed. For the American leg, the shank bone and the shank muscle are
also removed. The whole leg may also be cut into 4 to 6 sirloin chops,
the rump, center roast and shank. The latter two can be sliced into
steaks. The best use of the leg is as boneless cut, after removing the
whole pelvic bone and femur. For roasting, the boneless leg needs to be
tied together or jet-netted.
7 Loin - The loin is the most valuable and most tender cut. Only 4
of the live weight are retail loin cuts. Kidney fat is usually left on
the wholesale carcass to protect the valuable tenderloin muscle
underneath from discoloration and dehydration. The loin may be prepared
as double loin chops, or after sawing through the lumbar vertebrae as
single chops containing the characteristic T from the vertebral process
as in T-bone steak of beef. The rack may be prepared likewise into rib
chops, containing at least one rib, but may be cut considerably thicker
than pork chops or beef steaks because of their small size.
8 Shoulder - The largest cut in the foresaddle is the shoulder,
second in size only to the leg. Shoulder cuts are priced less than leg
and loin because of less tenderness and palatability. However, Saratoga
roll boneless shoulder blade chops composed largely of rib eye muscle
make very tender and juicy chevon. The rest of the shoulder goes for
stew or shish kabobs. The shoulder can also be made into a jet-netted
boneless shoulder roast. Rough cuts, the flank, fore shank and breast
are best ground up, but can be utilized also cubed or as spareribs.
Some, can't handle the Heat of many of the Tropical Tastes But, still like a bit of the Exotic Fare.
Tangine is the name given to both the recipe and the dish it is cooked in. And they certainly range in a Wide array. If you don't have a Tangine, that is O.K. You can substitute that Old Dutch Pot, or even a Heavy Casserole works fine in American kitchens. This 'Stew' will be just faintly Sweet, but an extra drizzle of honey could be a Wonderful touch at serving time.
This has been a great Luncheon and Dinner Choice at some very Select Establishments here on the Gold Coast of the USA. From the quite Modest Joints to the Up Scale types. One even made more BUCKS..than the Price of a whole Barbados Blackbelly Sheep..in just this SIZE of Recipe.
Ingredients
1 1/2 Pound of Lamb/Kid, cut into cubes*
2 Tablespoons Oil
1 Large Onion, chopped
1 3/4 Cups of Water
1 Large 'PINCH' Saffron Threads, Crumbled
(REAL Saffron is quite Expensive)
3/4 teaspoon Salt, Plus more to taste
1/4 teaspoon Freshly Ground Black Pepper, Plus
more to taste
1 1/2 Large Carrots, peeled and cut into 1/4 inch
thick rounds
1 Small Sweet Potato, Peeled and cut into 3/4
inch pieces
3/4 teaspoon Ground Ginger
1/8 teaspoon Ground Cinnamon
2/3 Cup Pited Prunes, cut in half (optional)
1/2 Cup Dried Apricots (preferably Turkish),
cut in Half
1 Medium Yellow Squash, cut into 3/4 inch
pieces
2 teaspoons Honey, optional
1/4 Cup whole blanced almonds, optional
Directions
Cut Lamb/Kid from bones and Cube.
Heat 1 Tablespoon Oil in a Tangine, Dutch Pot, or
Heavy Casserole, with Tight Fitting Lid.
Brown the Meat in 2 batches, 3-5 minutes or until brown on all sides.
Transfer the meat to a dish when browned.
Add remaining 1 Tablespoon oil to pan.
Add Onions and saute 3-5 minutes until browned.
Return the meat to pan.
Stir in Water, saffron, 3/4 teaspoon salt and 1/4 teaspoon Pepper.
Bring to a Boil.
Reduce Heat and Simmer, covered, stirring occasionally 1 hour + (until the lamb/kid is tender).
Add carrots and sweet potatoes.
Simmer, covered 10 mintues until the vegetables are barely tender.
Add the Ginger, cinnamon, prunes, apricots, and squash, and simmer, covered 5-10 minutes.
Until the vegetable and fruits are tender.
Season to taste with Salt and Pepper.
Drizzle with 2 teaspoons honey, if using and mix.
Simmer an addtional 5 minutes.
Sprinkle with almonds, if using.
Pass honey at the table if anyone cares to add a touch more sweetness.
Makes 4 Servings.
*The MEAT and all the vegetables should be cut to about the SAME SIZE, about 3/4-inch cubes. Well, this was using the Barbados Blackbelly Sheep.. and making extremely LARGE profit margins. And, even was an Award winner at a Caribbean Cook Off. So, once again it just goes to SHOW....It is not how big it is it is just a Matter of TASTE..
NOTE: If you are using the Large Lamb/Goat Shoulder increase the meat to about 2 Pounds of Lamb/Goat Shoulder, as you will have to Trim more FAT.
Eye think your family, friends, guest, or customers will enjoy this Lamb/kid Tangine that will give them a bit of sweetness with thier Smiles.
Most Greek, Indian, and Middle Eastern recipes originally call for goat, NOT lamb, but somewhere in the translations goat meat was renamed mutton, or so I am told by my friends who imported themselves to the US from places like Dehli and Albania. This Greek dish is a real treat and a nice break from fried chops and bar-b-qued ribs. It's a bit labor intensive but great for company and can be partially done ahead of time.
The yogurt needs to drain overnight so plan accordingly.
5 cups plain yogurt (not the non or low fat stuff)
2 1/2 cups water
1 bay leaf
2 goat legs
3 scallions
2 garlic cloves
salt and pepper
2 large eggs, beaten
1 egg yolk
2 tablespoons all purpose flour
1/3 cup milk
pinch of ground allspice
1 tablespoon unsalted butter
1/2 teaspoon crushed red pepper
Line a large strainer or colander with a paper towel and set it over a bowl. Add the yogurt and let it drain overnight in the fridge. You will need 2 1/2 cups of drained yogurt for this.
Preheat the oven to 300F. Place a small round cake rack in a large enameled cast iron casserole. Add 1 cup of water and the bay leaf. Set the goat legs on the rack and scatter the scallions and garlic over them. Cover the casserole dish and bring the water to a boil on the range top. Transfer to the oven and bake for about 3 hours or until the legs are very tender, then increase temp to 375.
Remove the legs from the casserole dish and let cool. Remove and discard the bones and gristle, then cut into bite sized pieces. Skim the fat from the broth and toss out the bay leaf, scallions, and garlic. Add remaining 1 1/2 cups of water to the casserole and boil over high heat until reduced to 1 cup, about 4 minutes. Season the broth with salt and pepper. Spread the goat in a shallow 9 x 14 baking dish and pour the broth over the top. (if you're doing this ahead of time, stop here and put in fridge for up to 3 days)
Reheat the goat in the oven for about 10 minutes. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, and flour. Whisk in the milk and the 2 1/2 cups of drained yogurt. Season this with salt, pepper, and the allspice. Remove the baking dish from the oven and pour the yogurt mixture evenly over the goat. Bake for around 30 minutes or until the topping has set.
Preheat the broiler. Broil the goat for about 2 minutes, rotating the dish as necessary, until the topping is nicely browned. Meanwhile, in a small saucepan, melt the butter with the crushed red pepper until sizzling. Drizzle the butter over the top and serve at once.
If you're into dining in style, the wine recommendation comes from someone who knows wines (NOT me), and they suggest a big rich rustic red with enough acidity to stand up to the yogurt. A 1998 Boutari Naossa from Greece or an Italian Sangiovese such as the 1997 Lungarotti Rubesco Torgiano. I suspect a Miller Lite will do ok too. [img]/forums/images/icons/wink.gif[/img]
Roman Roast Goat with Rosemary and Garlic
Yield 4 servings
2 racks of goat, 8 chops per rack
[about 4 lb (2 kg) total weight]
1/4 cup (2 fl oz/60 ml) sunflower or canola oil
Small fresh rosemary sprigs
Garlic cloves, cut into quarters lengthwise
2 cups (16 fl oz/500 ml) full-bodied Italian white wine
[as needed to taste]
Freshly ground pepper
Salt
Lemon wedges
Using a sharp knife, score the fat on the top surface of the goat to prevent curling and shrinking. In a large frying pan over high heat, warm the oil. When hot, add a goat rack and brown on all sides, about 5 minutes. Place the rack, bone side down, in a large roasting pan. Repeat with the other rack.
Preheat an oven to 450¡F (230¡C). Place rosemary and garlic between the chops, pushing them to the bottom where the bones are cracked and using whatever amount suits your taste. Stud the scored surface with rosemary and garlic as well. Pour white wine over the chops into the pan to a depth of 1/4 inch (6 mm) and grind pepper over the racks.
Place in the center of the oven, immediately reduce the heat to 400¡F (200¡C) and roast, basting once with the wine, until golden brown, about 1 hour.
Remove the pan from the oven, baste the goat again with the wine and cover with aluminum foil. Return to the oven and continue to roast for 20 minutes. Remove the foil, baste again, and continue to roast the goat, uncovered, until the surface is deep brown and crisp, about 10 minutes longer.
Transfer the goat to a cutting board and let stand for 15 minutes before carving. If the goat becomes cool, warm in a 225¡F (105¡C) oven for 2-3 minutes just before carving. Carve into chops and distribute among warmed individual plates. Season to taste with salt and pepper and garnish with lemon wedges.
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