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Well, that looks like a great recipe to tuck away for cooler weather! Goat really needs to be cooked with the bones in, I think. When you cook it long enough, the meat just falls off them anyway.


I love goat meat.

mary shapshnik

When not making a luscious daube, how do you usually see goat cooked where you live? In more Indian dishes, or other ways? Did you see it in wet markets in Thailand? I tried making a goat laap a little while ago, because friends had some goat meat, and I thought it's richness would work. It didn't. It seems like the lime and goat just did not marry well. It had me thinking of whether I had seen goat in SE Asian foods, and I was stumped.


Your beautiful photographs are making me drool. We don't get enough goat around here. Would it work as well with lamb?

PS I've finally posted about our Roli Roti porchetta experience. Now there's *another* thing that makes me drool.


Kitt - or you could cook it now and turn up the aircon come dinnertime. :-)

noes - seconded.

mary - in Malaysia it is mostly Indian dishes (all the mutton and goat vendors are Indian, BTW). Fresh goat milk is advertised all over the place (if only I had some rennet). The meat appears in curries and such (the goat curry recipe I made was an Indian one, from Mangoes and Curry Leaves, and it was spectacular!). Last wknd we learned that the specialty of a favorite Indian mess here is deep-fried goat intestines (they were fresh out).

I've never run across it in Thailand (and when I read your words 'lime and goat' my immediate reaction was 'Eeeewwww') ... but I bet it would work quite nicely in a northern-style laab. Dunno about the innards though.

You can get a lovely, obviously Indian-influenced (but quintessentially Vietnamese flavored) goat curry in Saigon and there's goat hotpot too.

Nate - thanks. And why not for lamb? Yes, I think it would be quite tasty indeed.

Oh, why did you have to bring up Roli Roti? It's gonna be a good long time before I get my hands on any of that roast pork again....


Hi there. On the goat and laap issue, I just made a Chiang Mai-style laap the other night with ground lamb. No lime, just the northern Thai spices and herbs, and it turned out great. I think goat would work well, too.

This reminds me of the time the in-laws visited us in Laos, and Jerry's mother ordered "mutton" at an Indian restaurant. She was very surprised to learn that mutton meant goat.


A favorite party food among Ilokano-speaking families in the Philippines is kilawin (akin to kinilaw - perhaps interchangable) made out of goat (kalding). The meat and skin are lightly boiled, chopped into small bits, and mixed with onions, ginger, and vinegar. It's pretty strong tasting, but it doesn't have a strong goat scent, I find. Also, there's kaldareta, which is traditionally made out of goat.

mary shaposhnik

Funny, I wrote, but erased, "maybe a northern style laap would work with goat," because I thought "no, Robyn IS particular about her innards in that laab khua." The connection between curries (which work so well with goat--thanks for the tip on a recipe) and the northern laap idea must be the predominance of dried spices, and no attempt to make goat "sprightly" (though I have had very young, very light goat, almost like a pork chop).

Lee Einer

OK, commercial goat here in New Mexico (where we call it "chivo") can be awfully tough, too.

I think it is because they just whack it up and throw it in a freezer without aging the meat.

Here, I have the luxury of going to a friend's farm, assisting in the slaughter and butchering, and bringing back a half a goat for not too much $$.

Here's the trick. Just like any other meat, it needs to be hung in a cool, dry place for at LEAST a week to tenderize and improve in flavor. Check on it, every day or two, to make sure it isn't drying out too much.

I am told you can also leave it in the fridge for a couple of weeks for the same effect.


My dad and uncles are great cooks when it comes to goat meat. I'm learning to cook goat caldereta. Goat meat is a favorite pulutan in the Philippines. Pulutan = food prepared to be eaten while drinking with buddies (with beer, cheap gin or rhum).

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