In article >, "Grinner" > wrote:
>
>"Phred" > wrote in message
...
>> G'day mates,
>>
>> I must apologise. I misled 6 billion people (or at least the couple
>> of dozen who follow aus.food and/or rec.food.cooking). I stated that
>> goat meat is not available around here in the deep north of the deep
>> south. I was wrong. A detailed interrogation of likely sources has
>> revealed:
[Snipped detail of snooping around.]
>> Okay. Given that the stuff is actually available here, at least
>> sometimes, the matter comes down to the more serious question:
>> "What is a good [great?] recipe for Indian-style curried 'mutton'?"
>>
>> Anyone out there prepared to offer their favourite to the world?
>> (But pleeease... not too "gourmet"! :-)
>
>I saw a program on Landline not so long ago, there's a whole town there in
>QLD (forget which) which is now farming goats instead of sheep due to
>drought as goats are pretty hardy varmints. They made it sound like goatmeat
>was plentiful up there and cheaper too than lamb or mutton.

I think there's some mob out at Charleville in SW Qld that's involved
in the goat meat business. I gather that they export most of their
production -- and they say they could produce a lot more too, if only
they could get workers out there.

>I've never tried it, can't imagine it'd be much different to lamb probably
>a bit tougher. I've eaten roo and that is one rich meat, tender too when
>baked and stringier than a roast beef. I quite liked it.

If my assumption is true, that most (all?) Indian "mutton" is actually
goat, then it has rather more flavour than little baa lambs. :-)

Cheers, Phred.

--
LID