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Thread: Goat - it's what's for dinner.

  1. #21
    Senior Member
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    I use x3 15kg-18kg (33-39lbs) goats a week, one of our biggest selling curries.
    I buy them whole, I used to just break them down with a cleaver, but am now de boning the legs and neck, will start doing the rest soon when I've mastered what I'm doing now.

    We slow braise ours in a coconut milk and chicken stock, with oyster sauce, lemongrass, ginger and kaffir lime leaf, a bit of palm sugar and fish sauce too.

    You need to get young nanny goats that have been hung and bled properly..
    Nanny's don't smell as bad.

  2. #22
    Senior Member Mrmnms's Avatar
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    [QUOTE=shaneg;251583]I use x3 15kg-18kg (33-39lbs) goats a week, one of our biggest selling curries.
    I buy them whole, I used to just break them down with a cleaver, but am now de boning the legs and neck, will start doing the rest soon when I've mastered what I'm doing now.

    We slow braise ours in a coconut milk and chicken stock, with oyster sauce, lemongrass, ginger and kaffir lime leaf, a bit of palm sugar and fish sauce too.

    You need to get young nanny goats that have been hung and bled properly..

    If you find a way to ship that here to the states, let me know

  3. #23
    Senior Member aaamax's Avatar
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    Quote Originally Posted by shaneg View Post
    We slow braise ours in a coconut milk and chicken stock, with oyster sauce, lemongrass, ginger and kaffir lime leaf, a bit of palm sugar and fish sauce too.
    Damn that sounds good. I'm trying that next time we do lamb... actually, full on mutton. I prefer the flavor of a four year old animal as long it was grass fed.
    Long live Carbon!!

  4. #24
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    Quote Originally Posted by aaamax View Post
    Damn that sounds good. I'm trying that next time we do lamb... actually, full on mutton. I prefer the flavor of a four year old animal as long it was grass fed.
    Here's my stock recipe, scale it down as needed.

    Chicken Stock.
    5kg chicken frames
    Handful of lemongrass scraps (10-15 green tops)
    10-15 spring onion whites
    10 star anise
    3 cassia bark
    20 litres water

    Coconut stock.
    20 litres chicken stock
    3 litres coconut milk (Aroy D brand)
    454g light palm sugar
    500g ginger peel
    Large handful of kaffir lime leaves
    1 litre oyster sauce, (megachef brand)*
    1cup fish sauce, (megachef brand)*
    *Megachef products are gluten and msg free

    I slow braise the goats for about 3 hours, its best to tip the stock out so you can take the goat out without destroying the meat and having nice big bits.
    Let it cool/refrigerate and add to curry as required.

  5. #25
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    Jan 2013
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    UK
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    A confit shoulder is the bomb. I do that regularly here, but the Halal butchers are the only guys that do it.

    My girlfriend’s dad roasted a leg, it was like a pork/lamb hybrid. Pale and close textured, but full flavour.

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