Lamb vs. Goat..... difference?

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#181 Mar 18th, 2017, 07:42
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#181

Unhappy

Quote:
Originally Posted by NonIndianResident View Post In India, all red meat is cooked in a pressure cooker with lots of spices and gravy until it's very yummy, but I can't really taste the specific meat flavor here.

...Ooh, I want to get a proper oven! ...find out whether goat and sheep taste different as plain roasts, and oh, oh, oh!
1. Yes, that's absolutely correct. I try another Indian (Muslim?) method of pressure cooking only the meat and then boil for a few minutes in the spice mix cooked on the side. This does leave the flavours 'unmixed' and one gets bursts of different ones, at different bites. But, yes; the different bursts are from the separately fried onions and ginger-garlic pieces, rather than the meat.

2. Oven! I need one, at 42 years of age! The present house is too small for one. I shall get one as soon as I relocate in the next few days. There I shall cook both and post information here!

2.1 I worked for a few years in Kerala, in a plantation. Just before I joined, for want of money (it was the worst time for the industry) 'The Company' sold our bungalow's ovens (as scrap iron).
https://goo.gl/maps/UJdSC8jpL762

i. They were 300 kilogramme mammoths,
ii. 50-100 years old,
iii. brought in by the Britishers and

I have been told,

iv. from cookies to a whole stuffed hog, the wives cooked all in that!

My heart broke and still breaks on hearing and mentioning this story.

3. I won't say minor-celibrity; self-proclaimed, maybe?

Ra.
#182 Mar 18th, 2017, 14:46
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#182
I am still planning to roast a shoulder of goat and see how it compares to lamb. I need experienced advice. But if I ask, I'll probably be told to search for all the answers I got over the years and forgot!

Yes, I have an oven, electric, fitted in my kitchen. But, these days, if one has room for a small microwave oven, then it might as well be a hybrid micro/grill/convection thing.
~
Squawking.
.
#183 Mar 18th, 2017, 16:15
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#183
The convection oven functionality on my trio (oven/grill/microwave) works just as well as the full-sized oven. Great for small portions.

Keep it simple. Garlic cloves and rosemary in the gashes, a rub of oil and a crust of salt 'n pepper. Serve with a mint sauce on the side, roast spuds and some wilted buttered spinach and broccoli.
#184 Mar 18th, 2017, 16:26
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#184
My previous was posted from my X-Play using Tapa... err... posted from the phone. A quick search gave me four recipes for roast shoulder of goat, but they all turned out to be more or less the same, requiring preserved lemons.

Preserved lemons?
#185 Mar 18th, 2017, 17:19
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#185
Preserved lemons? That's Moroccan tagine style. I'm sure you don't want that.

Search the UK site for an English roast.
#186 Mar 18th, 2017, 17:46
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#186
Garlic and rosemary work well with lamb. If you need some nice organic Rosemary, check with Jituji.
#187 Mar 18th, 2017, 19:12
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#187
Well, yes I'm looking to do a straight roast. But Moroccan could be good.

I remember thinking that lamb with apricots sounded like a bad idea, but when I ate it.... Wonderful!

I'm familiar with roasting sheep, it's what's different for goat that I need to know
#188 Mar 18th, 2017, 20:23
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#188
Just do it Nick after all you have a full oven,

I think you might find it little tiresome to skin and disembowel the goat. With the blood, please keep it and you could make black pudding. Lemons[ limes] as so cheap in India, but I think the recipes referred to preserved lemons, the maid can do that with your help.

Btw It might help to marinade the meat first in the fridge with the lemons. I believe mango also marinades 'old' meat

Please let us know how you get on ,with pix , after all most other respondants on this thread send us photos.

Bon appetite
Nill illigitimi carborundum
#189 Mar 18th, 2017, 21:06
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#189
First, I must catch my goat...
#190 Mar 18th, 2017, 23:29
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#190
Have fun.

All you have to do is untether the rope from the rest outside a Muslim shop, take it home as you would a dog, with words of encouragement , or other titbits.

The butchery is of your choice.

Dont forget to post the images please.

Best wishes with your chopper
#191 Mar 19th, 2017, 00:16
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#191
Oh come on, fsg: you know perfectly well what I'll do.

Mrs N will send the maid to the meat shop...



(But I'll have to cook it myself)
#192 Mar 19th, 2017, 10:27
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#192
Ooh, I've been on a preserved lemons kick lately. I got the recipe for those Moroccan lemons online, just quartered lemons, lemon juice, and lots of salt. Leave the jar standing around for a week or three, and then -- ooh! Delicious. Not just for specific tagines, but really delicious in anything that wants a touch of sour and salty. Somehow it's more savory than fresh lemons, but also fragrant and lovely.
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