[Sca-cooks] Goat meat

[AnnaMarie]

Cher Mairi, if you'd just drink a tad more bourbon they fly down but never
bite...... and a few mint leaves would be nice in that too!

We ate lots of goat in St. Croix and I recall it being incredibly flavorful
but we always cooked it on a grill and I don't remember it being dry at
all..... I miss having a good butcher here, sigh...

Kristianne
Wolf Song Day Spa & Herb Shop

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, June 27, 2002 10:02 PM
Subject: Re: [Sca-cooks] Goat meat


> Probably depends quite a bit of the size of the goat, and what kind of
> dish you're using it for.  My one experience with cooking it for a feast
> was that it didn't grind worth a darn (pretty fibrous), and was pretty
> lean.  Sure tasted good, though....(we were making one of those
> wonderful, involved middle eastern dishes--some of the meat had to be
> chopped really finely to form cabobs, hence the grinding).
> --Maire, going back to slapping the @#$@#$!!! mosquitos and listening to
> neighbors set of early (illegal in town) fireworks....
>
> Robin Carroll-Mann wrote:
> >
> > Does anyone know what the meat yield of a goat leg is?
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