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Years ag in Texas some bars grilled goats out back on the weekends. Anyone her done these cooks? Would like to do one on Ralph.

Tried and true recipes?? Start live?? Sure went good with Lone Star.

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I have some friends that did a cookbook a number of years ago.

Here is the sections on roasting goat.  YMMV

 

Roasting goat 
Both the forequarter and the hindquarter 
from a goat can be roasted although, as with 
mutton, the hindquarter is usually better. 
For a large forequarter, the meat may be 
boned out, stuffed and rolled. This is not 
practical with a small shoulder. We have 
included recipes for both boned and whole 
shoulders. A recipe for roast hind leg is also 
included along with roast whole goat — the 
Turkish feast. Cooking times are approximate 
only and should be slightly longer for older 
animals. 
 
Roast forequarter of goat 
I small forequarter of goat, with bone 
I tbsp dripping 
Paste 
I tsp coriander 
1/2 tsp nutmeg 
I clove garlic, crushed 
I tbsp oil 
I tsp honey 
salt and freshly-ground black pepper 
Rub the meat with the paste. Place in a roasting 
pan with dripping and cook for two hours or until 
tender at 160C (325F), basting occasionally. 
The pan-made gravy is delicious and the meal is 
best served with brown rice cooked and mixed 
with two tablespoons of toasted almonds and one 
tablespoon of currants. 
 
Rolled stuffed roast Of goat 
I forequarter of goat, boned 
Stuffing 
I omon, chopped 
I clove garlic, crushed 
25 g butter 
2 cups soft breadcrumbs 
I tsp ground cloves 
1/2 tsp coriander 
I tbsp raisins 
1/2 tsp nutmeg 
juice and grated rind Of one lemon 
salt and freshly-ground black pepper 
Cook the onion and garlic in butter, add the 
breadcrumbs and fry lightly. Add the spices, 
raisins, lemon juice, rind, salt and pepper. 
Spread this on the meat, roll up and secure 
with string or skewers. Rub the outside with oil if 
it is very lean and cook in a moderate oven 2 to 
2 h hours or until tender. 
 
Roast leg of goat 
Marinade 
1 1/2 cups Of green ginger wine 
2 cloves garlic 
2 tbsp Oil 
3 tbsp soy sauce 
salt and freshly-ground black pepper 
Mix the marinade and marinate the leg for twelve 
hours at room temperature. Remove from 
marinade and cook 3 - 31/2 hours at 160 C
(325 F) or until tender. Keep the meat covered 
until the last half hour and baste with a little of 
the marinade at intervals as this will prevent it 
from drying out. 
Use 1/2 cup of the marinade when making gravy. 
The flavour of this meal is best complemented 
by kumaras baked in their jackets, orange and 
green pepper salad, baby carrots and fresh green 
beans. 

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DaveyR Thanks for the recipes. Sounds like a good cookbook. Any other unsual cooks in it? is the Kumara a sweet potato?

Lots of unsual stuff.  The friends who wrote it were bush rangers back home.  Kumara is often called asian sweet potato or maybe red sweet potato.

 

Stuff in there for kangroo, wallaby, tar, boar, goats, deer etc.... :)

 

it has been out of press for many years and it was a small printing but often good flavors 

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Love BBQ goat. Americans are one of the few places where goat isn't eaten much, same with lamb. Both are very tasty. Don't get it?

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Love BBQ goat. Americans are one of the few places where goat isn't eaten much, same with lamb. Both are very tasty. Don't get it?

I get told off each time i go in to Restaurant Depot the wife always watches me to make sure that i dont buy a whole goat or lamb.  Something about not putting it on her lap for ride home..

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I get told off each time i go in to Restaurant Depot the wife always watches me to make sure that i dont buy a whole goat or lamb.  Something about not putting it on her lap for ride home..

I don't blame her one bit, smart woman :thumbup:  :thumbup:

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Outside of my grandpa's curry goat and my goat chops haven't done much goat although I plan to change that this year. A young kid goat would be idea for my first big cook on the KK this summer.

Garvin

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I love kid goat racks!   Unfortunately the USA falls way behind the rest of the world in consuming more goat meat than any other ... hence the lack of availability.

After eating a young goat rack the first time ... lamb racks were never the same again.  

Edited by dstr8
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I was told I was crazy but I think goat is better than lamb and anyway you can make lamb, goat can be substituted! Lucky for me here in upstate NY there are a few goat producers and few online too.

Garvin

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I grill goats regularly on the KK.  Goat ribs, goat legs, shank, chops, etc.  I also get a really good variety of lamb called a dorper lamb - https://en.wikipedia.org/wiki/Dorper.  Very close to goat in flavor.  Goat kebabs, ground goat or Lamb Kefta.  The KK has handled it all.  I also make goat tacos (cabrito).  Just delicious on the KK.

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My Nan used to cook up goat heaps I think I grew out of it a bit like my old man used to put spuds and cabbage in the pressure cooker then make us drink the water lol

Outback Kamado Bar and Grill

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16 hours ago, Aussie Ora said:

old man used to put spuds and cabbage in the pressure cooker then make us drink the water lol

Down south, we call that "pot liquor." My Dad would dunk his cornbread in it and that's all he'd have for dinner sometimes, with a glass of buttermilk. 

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On 1/16/2017 at 5:28 PM, Homepro01 said:

I grill goats regularly on the KK.  Goat ribs, goat legs, shank, chops, etc.  I also get a really good variety of lamb called a dorper lamb - https://en.wikipedia.org/wiki/Dorper.  Very close to goat in flavor.  Goat kebabs, ground goat or Lamb Kefta.  The KK has handled it all.  I also make goat tacos (cabrito).  Just delicious on the KK.

Sounds tasty, I do love lamb and goat is pretty good too.

 

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Down south, we call that "pot liquor." My Dad would dunk his cornbread in it and that's all he'd have for dinner sometimes, with a glass of buttermilk. 

My old man was a simple cook meat veggies but one thing I loved was ox tongue in the pc he used to cook that and slice it up with cold potatoes and salt and pepper on German rye bread for our school lunch .

Outback Kamado Bar and Grill

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