Lamb vs. Goat..... difference?

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#181 Mar 18th, 2017, 08:42
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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, 15:46
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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.
~
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#183 Mar 18th, 2017, 17:15
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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, 17:26
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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, 18:19
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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, 18:46
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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, 20:12
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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, 21:23
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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
#189 Mar 18th, 2017, 22:06
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#189
First, I must catch my goat...
#190 Mar 19th, 2017, 00:29
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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, 01:16
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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, 11:27
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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.
#193 Apr 6th, 2017, 18:19
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#193
Quote:
Originally Posted by NonIndianResident View Post 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.
please share the recipe, dying to taste something sour and lemoney (limey)...
#194 Apr 6th, 2017, 23:24
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#194
Have asked our AC mechanic (!) for a shoulder of mutton. His father will get whole goat for the family, even killing it himself.

But, given the time it takes to get out AC man out to mend ACs (he's the best and everybody knows it), I'll be getting in other food for the days, weeks, ahead.
#195 Apr 8th, 2017, 01:39
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#195
Quote:
Originally Posted by anar View Post please share the recipe, dying to taste something sour and lemoney (limey)
Google Moroccan preserved lemons. That's what I did. I didn't measure, I just took little Indian "lemons" (which would be called limes in the US) and juiced some, and cut some in quarters. Packed them in a jar layered with enough salt to seem like a lot, pushed them down, made sure they were immersed in juice, and waited a few weeks. Came out great!
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