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Hello all

We, John & Beth, have a smallholding in West Wales with Tamworth pigs, Chickens, Bees and Boar Goats. Boar Goats are meat goats originating in South Africa. The venture is very small scale and non commercial.

We have made excellent fresh goat meat sausage using pork back fat.

(Goat meat cuts have fat content 50%-65% lower than similarly prepared beef (but with a similar protein content) and have between 42%-59% less fat than lamb and have about the same fat to 25% lower than veal. This pattern was repeated for the cooked samples (James et al., 1990). In addition, the percentage of saturated fat in goat meat is 40% less than chicken (without skin) and is far below beef, port and lamb by 850, 1100, and 900%, respectively (U.S.D.A. 1981, 1989).)

Have any of you got any goat meat recipes?

Thanks

John & Beth

Have a look here:

http://forum.sausagemaking.org/viewtopi ... light=goat

Welcome to the forum.

Have a look in Cookery in General under 'what to do with rabbit' for a few more goat recipes.

Cheers

Jen

If you just want some general cookery recipes, you might peruse here:

http://www.jackmauldin.com/goat_recipes.htm

In my humble opinion you can not get a better curry than that made with goat meat - the Jamaican Curry Goat being the prime example.
Ingredients:

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
� teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into �-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour � cup of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and � cup water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add � cup / 60 mL water and simmer for another 5 to 10 minutes.