I'm interested in trying a goat roast. I've had goat before, but has always
been in curries, where it is cooked for a long time in a very strong sauce.
What I am curious about is whether goat lends itself to being cooked rare,
without a lot of seasoning, like a leg of lamb. Any comments about this, and
hints as to how just plain goat meat tastes, would be appreciated.

I've also been thinking about trying mutton. I quick Google does not show
any mutton vendors; I'm wondering if there's a reliable place that sells it
mail order.

Thanks.

"Nobody" > wrote in
:

> I'm interested in trying a goat roast. I've had goat before, but has
> always been in curries, where it is cooked for a long time in a very
> strong sauce. What I am curious about is whether goat lends itself to
> being cooked rare, without a lot of seasoning, like a leg of lamb. Any
> comments about this, and hints as to how just plain goat meat tastes,
> would be appreciated.

I have had roast goat, many years ago. Not rare, though - however, it was
not a young goat. None of us were gourmets, either! I was about 18, and a
group of us from uni were spending a few days on a property owned by one of
the guy's parents. The boys butchered a goat and we roasted a leg of it for
dinner. I remember enjoying it, and thinking it was like more strongly
flavoured lamb - probably much like mutton. I seem to recall we started the
meal with vichyssois, served cold.

I probably would do a long slow roast, though, rather than doing it rare.


--
Rhonda Anderson
Cranebrook, NSW, Australia

In article >,
"Nobody" > wrote:

> I'm interested in trying a goat roast. I've had goat before, but has always
> been in curries, where it is cooked for a long time in a very strong sauce.
> What I am curious about is whether goat lends itself to being cooked rare,
> without a lot of seasoning, like a leg of lamb. Any comments about this, and
> hints as to how just plain goat meat tastes, would be appreciated.

Like mild venison IMHO.
Depends on how old the animal was, and what it was fed.

I raised some many years ago and fed them sweet feed. They were similar
in flavor to beef, but generally leaner.

Yes, goat is good rare.

>
> I've also been thinking about trying mutton. I quick Google does not show
> any mutton vendors; I'm wondering if there's a reliable place that sells it
> mail order.
>
> Thanks.

Mutton is very, very fatty.
It takes specific cooking techniques to make it edible, but that's a
personal opinion.

I prefer lamb.


>
>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Nobody" > wrote:

> I'm interested in trying a goat roast. I've had goat before, but has always
> been in curries, where it is cooked for a long time in a very strong sauce.
> What I am curious about is whether goat lends itself to being cooked rare,
> without a lot of seasoning, like a leg of lamb. Any comments about this, and
> hints as to how just plain goat meat tastes, would be appreciated.

If you take a young (a few months old) nanny and roast it (spit or oven)
to medium (not rare!) with garlic slivers inserted in the meat, coated
with olive oil and sprinkled with rosemary leaves and salt and pepper to
taste it is delicious. To me it tastes like a cross between lamb and
veal (sort of).

D.M.

That's my favorite way of roasting leg of lamb (except for the "medium"
part), so this is encouraging. I think I may stop my bleating, and order
some goat.

"Donald Martinich" > wrote in message
...
> In article >,
> "Nobody" > wrote:
>
>> I'm interested in trying a goat roast. I've had goat before, but has
>> always
>> been in curries, where it is cooked for a long time in a very strong
>> sauce.
>> What I am curious about is whether goat lends itself to being cooked
>> rare,
>> without a lot of seasoning, like a leg of lamb. Any comments about this,
>> and
>> hints as to how just plain goat meat tastes, would be appreciated.
>
> If you take a young (a few months old) nanny and roast it (spit or oven)
> to medium (not rare!) with garlic slivers inserted in the meat, coated
> with olive oil and sprinkled with rosemary leaves and salt and pepper to
> taste it is delicious. To me it tastes like a cross between lamb and
> veal (sort of).
>
> D.M.

In article >, says...
>
> I'm interested in trying a goat roast. I've had goat before, but has always
> been in curries, where it is cooked for a long time in a very strong sauce.
> What I am curious about is whether goat lends itself to being cooked rare,
> without a lot of seasoning, like a leg of lamb. Any comments about this, and
> hints as to how just plain goat meat tastes, would be appreciated.
>

With goat, Kid is the way to go. Cooks up like a leg of lamb, tender, mild and
mellow.
I roast it with bayleaf and a few allspice berries, then serve with sour cream
sauce.
Any goat older than about 1 or 1_1/2 years is going to have a sharp taint to
the meat that is best disguised in curries etc as you describe.

We usually put a few of our own kids (4 legged) in the freezer each year; one
of my favourite meats. The closest I can come to describe the flavour is
domestic rabbit.

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

In article >,
ost says...
>
> Is a young nanny really any different than a male kid?
> (Child-molesters need not respond).
>
> -sw

No difference whatsoever, flavour wise.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article >,
ost says...
>
> Absolutely....not. You might be able to get away with cooking kid
> (cabrito) med-rare, after you take a baseball bat to it.
>

I beg to differ. 1 1/2 hours in the oven in a covered roasting dish, from
frozen, and the meat will fall off the bone, and later melt in your mouth.

No baseball bats needed unless you like to clobber things to death and eat
bruised meat. Me, I use the .22 and a sharp knife. <wink>

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article > ,
Peter Huebner > wrote:

> In article >,
> ost says...
> >
> > Is a young nanny really any different than a male kid?
> > (Child-molesters need not respond).
> >
> > -sw
>
> No difference whatsoever, flavour wise.
>
> -P.

I suggested a nanny just to be a little cautious. As a kid matures there
is a flavor change when they are weaned and again when the boys hit
pubescence. I just don't have a good average age for that at the moment.
The expression, "smells like a goat" has a very real basis.

D.M.

In article >,
says...
..
> The expression, "smells like a goat" has a very real basis.
>

You're telling me - I've got about 600 goats :-) The worst of the bucks' smell
comes from the fact that they pee on their beard in order to attract the
ladies. (ymmv) I can sometimes smell them from 100m away.

But, as far as I am can tell, that does not translate into the kids' meat.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article > ,
Peter Huebner > wrote:

> In article >,
>
> says...
> .
> > The expression, "smells like a goat" has a very real basis.
> >
>
> You're telling me - I've got about 600 goats :-) The worst of the bucks'
> smell
> comes from the fact that they pee on their beard in order to attract the
> ladies. (ymmv) I can sometimes smell them from 100m away.
>
> But, as far as I am can tell, that does not translate into the kids' meat.

No, you're right, the source of the stronger meat flavor is mostly
glandular. My wife used to have a pet buck who seemed to think that
human females were promising "dating" material and would approach them,
bare his teeth, start urinating on his beard, all the while exhibiting a
spectacular erection. It was always interesting to watch the
expressions on their faces as they went from the "cute little goat"
phase to total gross-out. (We did try to warn them ahead of time.)

D.M.

I've tried that on dates; it usually doesn't work.

"Peter Huebner" > wrote in message
t...
> In article >,
>
> says...
> .
>> The expression, "smells like a goat" has a very real basis.
>>
>
> You're telling me - I've got about 600 goats :-) The worst of the bucks'
> smell
> comes from the fact that they pee on their beard in order to attract the
> ladies. (ymmv) I can sometimes smell them from 100m away.
>
> But, as far as I am can tell, that does not translate into the kids' meat.
>
> -P.
>
> --
> =========================================
> firstname dot lastname at gmail fullstop com

In article >, "Nobody" > wrote:
>I've tried that on dates; it usually doesn't work.

So, what happened when it did?

>"Peter Huebner" > wrote in message
et...
>> In article >,
>>
>> says...
>> .
>>> The expression, "smells like a goat" has a very real basis.
>>>
>>
>> You're telling me - I've got about 600 goats :-) The worst of the bucks'
>> smell
>> comes from the fact that they pee on their beard in order to attract the
>> ladies. (ymmv) I can sometimes smell them from 100m away.
>>
>> But, as far as I am can tell, that does not translate into the kids' meat.
>>
>> -P.
>>
>> --
>> =========================================
>> firstname dot lastname at gmail fullstop com
>
>

Cheers, Phred.

--
LID

Nobody wrote...
> I'm interested in trying a goat roast. I've had goat before, but has always
> been in curries, where it is cooked for a long time in a very strong sauce.
> What I am curious about is whether goat lends itself to being cooked rare,
> without a lot of seasoning, like a leg of lamb. Any comments about this, and
> hints as to how just plain goat meat tastes, would be appreciated.
>
> I've also been thinking about trying mutton. I quick Google does not show
> any mutton vendors; I'm wondering if there's a reliable place that sells it
> mail order.

I ate cabrito (young goat) a few times and thought it was kinda gross. Since
lamb (young sheep) is delicious and mutton often described as gross, I can
only imagine that adult goat is even grosser than cabrito. And I tried the
cabrito when I lived on the border, even the ubiquitous Mexican carnicerías
didn't carry it as a regular item. I still would like to try mutton, but
that is also nearly impossible to find. I'm assuming the reason nobody
carries it is because nobody likes it.

In article >, Buddah Stalin > wrote:
>Nobody wrote...
>> I'm interested in trying a goat roast. I've had goat before, but has always
>> been in curries, where it is cooked for a long time in a very strong sauce.
>> What I am curious about is whether goat lends itself to being cooked rare,
>> without a lot of seasoning, like a leg of lamb. Any comments about this, and
>> hints as to how just plain goat meat tastes, would be appreciated.
>>
>> I've also been thinking about trying mutton. I quick Google does not show
>> any mutton vendors; I'm wondering if there's a reliable place that sells it
>> mail order.
>
>I ate cabrito (young goat) a few times and thought it was kinda gross. Since
>lamb (young sheep) is delicious and mutton often described as gross, I can
>only imagine that adult goat is even grosser than cabrito. And I tried the
>cabrito when I lived on the border, even the ubiquitous Mexican carnicerías
>didn't carry it as a regular item. I still would like to try mutton, but
>that is also nearly impossible to find. I'm assuming the reason nobody
>carries it is because nobody likes it.

Goat meat is probably the most widely consumed meat of all. The poor
bloody goat doesn't seem to have been granted "religious exemption"
anywhere in the world. :-)

Cheers, Phred.

--
LID

Mutton is just stronger tasting and tougher. I wouldn't bother hunting
it down, just over-cook the cheapest lamb you can find from the worst
butcher you can find.

Blergh.

t

--
Syssi"Buddah Stalin" > wrote in message
. ..
> Nobody wrote...
>> I'm interested in trying a goat roast. I've had goat before, but has
>> always been in curries, where it is cooked for a long time in a very
>> strong sauce. What I am curious about is whether goat lends itself to
>> being cooked rare, without a lot of seasoning, like a leg of lamb. Any
>> comments about this, and hints as to how just plain goat meat tastes,
>> would be appreciated.
>>
>> I've also been thinking about trying mutton. I quick Google does not show
>> any mutton vendors; I'm wondering if there's a reliable place that sells
>> it mail order.
>
> I ate cabrito (young goat) a few times and thought it was kinda gross.
> Since
> lamb (young sheep) is delicious and mutton often described as gross, I can
> only imagine that adult goat is even grosser than cabrito. And I tried
> the
> cabrito when I lived on the border, even the ubiquitous Mexican
> carnicerías
> didn't carry it as a regular item. I still would like to try mutton, but
> that is also nearly impossible to find. I'm assuming the reason nobody
> carries it is because nobody likes it.
==============

It has been many years since I last had goat - but I liked it. Ours was
grilled on a spit IIRC. Yummy!

I've never (knowingly) had mutton but have had (supposedly) lamb and love
it! In fact, I'm hoping to do a leg of lamb with lots of garlic and
rosemary around Easter. Mmmmm.
--
Syssi

On 14 Mar 2006 04:36:57 -0800, "Drongo" >
wrote:

>Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>it down, just over-cook the cheapest lamb you can find from the worst
>butcher you can find.
>
>Blergh.
>
>t
>
Mutton is stronger tasting and tougher, but it has its place. Some
people prefer mutton because of the taste and are willing to put up
with its slight toughness.

As for goat, donkeys years ago (wrong analogy for goat) I tasted
roasted kid. It wasn't even a kid. It was an unborn baby of a goat
that was slaughtered. It was incredibly tender.

Kathy in NZ

Kathy in NZ wrote:
> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
> wrote:
>
> >Mutton is just stronger tasting and tougher. I wouldn't bother hunting
> >it down, just over-cook the cheapest lamb you can find from the worst
> >butcher you can find.
> >
> >Blergh.
> >
> >t
> >
> Mutton is stronger tasting and tougher, but it has its place.
> Some people prefer mutton because of the taste and are willing to put up
> with its slight toughness.

Never had mutton, but I definitely prefer the taste of beef to that of
veal.
>
> As for goat, donkeys years ago (wrong analogy for goat) I tasted
> roasted kid. It wasn't even a kid. It was an unborn baby of a goat
> that was slaughtered. It was incredibly tender.

You can't know how cool it is that you seemingly happily ate a fetus.
It makes me wonder if anyone does that with calves. Like I just wrote,
I prefer the taste of beef over veal, but I could see unborn calf being
a thing, especially in Japan.
>
> Kathy in NZ

--Bryan

Food Snob wrote:
> Kathy in NZ wrote:
>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>> wrote:
>>
>>> Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>>> it down, just over-cook the cheapest lamb you can find from the worst
>>> butcher you can find.
>>>
>> Mutton is stronger tasting and tougher, but it has its place.
>> Some people prefer mutton because of the taste and are willing to put up
>> with its slight toughness.

Mutton should never be tough by the time it gets to the table. Long slow
cooking is the answer. There is no better stewing meat.

> Never had mutton, but I definitely prefer the taste of beef to that of
> veal.

Try to find some Bryan. Like I said, cook it long and slow. It's hard to
find over here (haven't cooked it in years) but apparently it's having a
bit of a revival.

--
Andrew @ Rockface
www.rockface-records.co.uk
Winamp not playing

On 17 Mar 2006 21:39:49 -0800, "Food Snob" > wrote:

>
>Kathy in NZ wrote:
>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>> wrote:
>>
>> >Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>> >it down, just over-cook the cheapest lamb you can find from the worst
>> >butcher you can find.
>> >
>> >Blergh.
>> >
>> >t
>> >
>> Mutton is stronger tasting and tougher, but it has its place.
>> Some people prefer mutton because of the taste and are willing to put up
>> with its slight toughness.
>
>Never had mutton, but I definitely prefer the taste of beef to that of
>veal.

Ever eaten a doner kebab? You've had mutton.

>>
>> As for goat, donkeys years ago (wrong analogy for goat) I tasted
>> roasted kid. It wasn't even a kid. It was an unborn baby of a goat
>> that was slaughtered. It was incredibly tender.
>
>You can't know how cool it is that you seemingly happily ate a fetus.
>It makes me wonder if anyone does that with calves. Like I just wrote,
>I prefer the taste of beef over veal, but I could see unborn calf being
>a thing, especially in Japan.

I used to hang around and share a flat with with a Sri Lankan (sorry,
dude - Tamil) guy. Once, he started shelling a boiled egg and found an
almost complete chicken fetus inside. Without even pausing to think,
he pulled it out of the shell and bit it in half, giving me a 'whatya
looking at me like that for?' look, then suggesting that I eat the
other half as it was 'just meat' at the end of the day...

I really regret losing contact with him - he was a really cool guy, a
shit-hot drummer and a fantastic cook.

On a related note, my nan found an almost complete chicken fetus in an
egg she'd cooked the other week - though this one was apparently
rotten through and made the kitchen smell like death for a couple of
days.
--
This space intentionally left blank.


np: Operation Ivy - Sound System

On Sat, 18 Mar 2006 11:06:34 +0000 (UTC), "Andrew @ Rockface"
> wrote:

>Food Snob wrote:
>> Kathy in NZ wrote:
>>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>>> wrote:
>>>
>>>> Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>>>> it down, just over-cook the cheapest lamb you can find from the worst
>>>> butcher you can find.
>>>>
>>> Mutton is stronger tasting and tougher, but it has its place.
>>> Some people prefer mutton because of the taste and are willing to put up
>>> with its slight toughness.
>
>Mutton should never be tough by the time it gets to the table. Long slow
>cooking is the answer. There is no better stewing meat.
>
>> Never had mutton, but I definitely prefer the taste of beef to that of
>> veal.
>
>Try to find some Bryan. Like I said, cook it long and slow. It's hard to
>find over here (haven't cooked it in years) but apparently it's having a
>bit of a revival.

I seem to remember my nan making the odd mutton stew when I was
little. I can't really remember what it tasted like now...
--
This space intentionally left blank.


np: Operation Ivy - Take Warning

In article >,
says...
>Mutton should never be tough by the time it gets to the table. Long slow
>cooking is the answer. There is no better stewing meat.
>
I'm a particular fan of caribean goat curry.
Most of the recipes suggest substituting mutton for goat if it is easier
to finds.

Also, even some Specialist shop butcher counters say Goat meat (mutton)
then a price per Kilo.

if you like curries at all, you really should try a proper west indian
Goat curry. Fantastic.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

NeedforSwede2 wrote:
> In article >,
> says...
> >Mutton should never be tough by the time it gets to the table. Long slow
> >cooking is the answer. There is no better stewing meat.
> >
> I'm a particular fan of caribean goat curry.
> Most of the recipes suggest substituting mutton for goat if it is easier
> to finds.
>
> Also, even some Specialist shop butcher counters say Goat meat (mutton)
> then a price per Kilo.

Mutton is sheep, not goat.
>
> --
> Carl Robson

--Bryan

NeedforSwede2 wrote:
> In article >,
> says...
>> Mutton should never be tough by the time it gets to the table. Long slow
>> cooking is the answer. There is no better stewing meat.
>>
> I'm a particular fan of caribean goat curry.
> Most of the recipes suggest substituting mutton for goat if it is easier
> to finds.
>
> Also, even some Specialist shop butcher counters say Goat meat (mutton)
> then a price per Kilo.

Like Bryan says: goat != mutton.

> if you like curries at all, you really should try a proper west indian
> Goat curry. Fantastic.

I like goat. Had it a couple of times. Once in a Greek place and once in
Norway (my auntie cooked it for us - she also did us reindeer).

--
Andrew @ Rockface
www.rockface-records.co.uk
Winamp not playing

In article . com>,
says...
> > Also, even some Specialist shop butcher counters say Goat meat (mutton)
> > then a price per Kilo.
>
> Mutton is sheep, not goat.
>
That I know, I also know that Mutton is a suitable substitute, and
easier to find in britain than goat, so most places say Goat, then un
brackets Mutton. Just so their specialist west indian customer knows
they are getting mutton, not goat.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

In article >,
says...
> Like Bryan says: goat != mutton.
>
I am aware of that. But it is sold as a substitute for goat meat because
it has a similar though not as strong taste, and takes similar long
cooking.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

NeedforSwede2 wrote:
> In article >,
> says...
>> Like Bryan says: goat != mutton.
>>
> I am aware of that. But it is sold as a substitute for goat meat because
> it has a similar though not as strong taste, and takes similar long
> cooking.

Understood. Never seen goat or mutton advertised as goat down here, but
then we don't have a large West Indian population. I think there's
someone from Devon living somewhere in Cornwall but that's about as
ethnic as it gets

--
Andrew @ Rockface
np: (Winamp is not active ;-)
www.rockface-records.co.uk

In article >,
says...
> Understood. Never seen goat or mutton advertised as goat down here, but
> then we don't have a large West Indian population. I think there's
> someone from Devon living somewhere in Cornwall but that's about as
> ethnic as it gets
>
Used to live in Luton which had a big West indian community (annual
Carnival), big Irish community (massive Pat's day celebrations, now a 7
day festival), and Asian community of all faiths and nationalities, so
all their weddings, festivals, and religious events. All which meant
good eating if you have an open mind.

Now I live in Warrington and it has taken 5 years to find a decent Asian
grocer to get things like catering size packs of spices and fresh chilis
and huge bunches of Corriander and Parsely.
bought a packet spice mix for Sheek Kebabs, and a packet mix Almond
Rasmali while I was in there this weekend.

Until now, If I wanted anything Indian/Chinese/ethnic/West Indian it
meant heading into manchester or Liverpool and only as much as I could
carry the train because city parking was either silly priced or non-
existant.
As they have a Halal butcher onsite, I reckon I might get goat from them
pretty easy.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

NeedforSwede2 wrote:
> In article >,
> says...
>> Understood. Never seen goat or mutton advertised as goat down here, but
>> then we don't have a large West Indian population. I think there's
>> someone from Devon living somewhere in Cornwall but that's about as
>> ethnic as it gets
>>
> Used to live in Luton which had a big West indian community (annual
> Carnival), big Irish community (massive Pat's day celebrations, now a 7
> day festival), and Asian community of all faiths and nationalities, so
> all their weddings, festivals, and religious events. All which meant
> good eating if you have an open mind.
>
> Now I live in Warrington and it has taken 5 years to find a decent Asian
> grocer to get things like catering size packs of spices and fresh chilis
> and huge bunches of Corriander and Parsely.
> bought a packet spice mix for Sheek Kebabs, and a packet mix Almond
> Rasmali while I was in there this weekend.
>
> Until now, If I wanted anything Indian/Chinese/ethnic/West Indian it
> meant heading into manchester or Liverpool and only as much as I could
> carry the train because city parking was either silly priced or non-
> existant.
> As they have a Halal butcher onsite, I reckon I might get goat from them
> pretty easy.


I used http://www.thai4uk.com/ recently and they were excellent. They
can even send fresh veg by post. No halal down here (I think they have
one in Plymouth). Used to have a Chinese emporium but that shit down
around 20 years ago and again the nearest is Plymouth. On the other hand
we do have lots of fish

The weird and wonderful food shops is one of the things I miss most
about London.

--
Andrew @ Rockface
www.rockface-records.co.uk
Winamp not playing

In article >,
says...
>The weird and wonderful food shops is one of the things I miss most
>about London.
>
Bury park in Luton was like a "little Southall".
Myself anf the missus (we met at Uni) were one of the few white couples
who lived in the area. But the living was good, and cheap. That is the
best thing about asian grocers. Not only is the range better, and the
food fresher, the prices are cheaper too, and you are payign for silly
packaging.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

> > On 14 Mar 2006 04:36:57 -0800, "Drongo" >
> > wrote:
> >
> > >Mutton is just stronger tasting and tougher. I wouldn't bother hunting
> > >it down, just over-cook the cheapest lamb you can find from the worst
> > >butcher you can find.
> > >

You don't see any mutton for sale here in Canada but there's lots of
lamb. The cheaper cuts seem to have pretty big bones. Weird eh?

Cam

Cam wrote:
>>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>>> wrote:
>>>
>>>> Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>>>> it down, just over-cook the cheapest lamb you can find from the worst
>>>> butcher you can find.
>>>>
>
> You don't see any mutton for sale here in Canada but there's lots of
> lamb. The cheaper cuts seem to have pretty big bones. Weird eh?

Moose! Moose! Moose!

--
Andrew @ Rockface
np: (Winamp is not active ;-)
www.rockface-records.co.uk

Andrew @ Rockface wrote:
> Cam wrote:
> >>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
> >>> wrote:
> >>>
> >>>> Mutton is just stronger tasting and tougher. I wouldn't bother hunting
> >>>> it down, just over-cook the cheapest lamb you can find from the worst
> >>>> butcher you can find.
> >>>>
> >
> > You don't see any mutton for sale here in Canada but there's lots of
> > lamb. The cheaper cuts seem to have pretty big bones. Weird eh?
>
> Moose! Moose! Moose!
>

My father-out-law lives in the North and occasionally gets some moose
meat from friends. They call it bush-beef but it's better than beef,
lots better.

Cam

On 21 Mar 2006 06:30:41 -0800, "Cam" > wrote:

>
>> > On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>> > wrote:
>> >
>> > >Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>> > >it down, just over-cook the cheapest lamb you can find from the worst
>> > >butcher you can find.
>> > >
>
>You don't see any mutton for sale here in Canada but there's lots of
>lamb. The cheaper cuts seem to have pretty big bones. Weird eh?
>

You can get mutton in Toronto at some Halal butcher shops and Arabic
grocery stores.

Cam wrote:
> Andrew @ Rockface wrote:
>> Cam wrote:
>>>>> On 14 Mar 2006 04:36:57 -0800, "Drongo" >
>>>>> wrote:
>>>>>
>>>>>> Mutton is just stronger tasting and tougher. I wouldn't bother hunting
>>>>>> it down, just over-cook the cheapest lamb you can find from the worst
>>>>>> butcher you can find.
>>>>>>
>>> You don't see any mutton for sale here in Canada but there's lots of
>>> lamb. The cheaper cuts seem to have pretty big bones. Weird eh?

I was going to mention the "eh?" at the end of your post but though that
may be overdoing the Canadian stereotyping

>> Moose! Moose! Moose!
>
> My father-out-law lives in the North and occasionally gets some moose
> meat from friends. They call it bush-beef but it's better than beef,
> lots better.

Not had moose but have been out moose (well, elk actually) spotting in
Norway. Never saw one but did find loads of poo.

"I'm crushing your head!"

--
Andrew @ Rockface
np: (Winamp is not active ;-)
www.rockface-records.co.uk

In article .com>,
says...
>
> You don't see any mutton for sale here in Canada but there's lots of
> lamb. The cheaper cuts seem to have pretty big bones. Weird eh?
>
> Cam
>

You would be amazed just how big some of the meat breeds get. Our neighbour has
got in some 'beefy' rams for his sheep - those animals weigh around 100kg and
stand close to 3' tall. Lets just say that their offspring, at 6-9 months, are
not exactly tiny.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article >,
says...
> Not had moose but have been out moose (well, elk actually) spotting in
> Norway. Never saw one but did find loads of poo.
>
I've eaten Reindeer and venison.
Both also very beef like, but better. Even farmed venison is better than
farmed beef.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

NeedforSwede2 wrote:
> In article >,
> says...
>> Not had moose but have been out moose (well, elk actually) spotting in
>> Norway. Never saw one but did find loads of poo.
>>
> I've eaten Reindeer and venison.
> Both also very beef like, but better. Even farmed venison is better than
> farmed beef.

Me too! One of my aunts cooked us reindeer back in '85 somewhere in
Voss, Norway. At least I think it was Voss - I just remember a long car
journey from Sandefjord. She also did goat one night. Preferred the goat.

--
Andrew @ Rockface
np: (Winamp is not active ;-)
www.rockface-records.co.uk

In article >,
says...
>NeedforSwede2 wrote:
>> In article >,
>> says...
>>> Not had moose but have been out moose (well, elk actually) spotting in
>>> Norway. Never saw one but did find loads of poo.
>>>
>> I've eaten Reindeer and venison.
>> Both also very beef like, but better. Even farmed venison is better than
>> farmed beef.
>
>Me too! One of my aunts cooked us reindeer back in '85 somewhere in
>Voss, Norway. At least I think it was Voss - I just remember a long car
>journey from Sandefjord. She also did goat one night. Preferred the goat.
>
>
When I did a bit of freelance work for Future publishing in the late
90's (MTB stuff), there was a little corner fast food place called the
burger shack.
You could choose the kind of burger you wanted.
They had crocodile, venison, wild boar, kangeroo, wilderbeast and
buffalo/bison. I tried them all while I was there, and all the different
sauces/dressings they used to put on. All in the space of two weeks.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com