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does anyone have a recipe for slow roasted goat? i used to eat it all the time in afghanistan and im wondering, surely the romans had their own method for cooking it up maybe with passum or honey, some apricots or figs? im gonna play around with my extensive collection of spice and roman flavorings(most of which ive made from the de re coquinaria) see what happens. if anyone has anything to offer....please, and thanks!
-Jason
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There's this Middle Eastern (replace the lamb with a goat):
http://www.inmamaskitchen.com/RECIPES/R ... _lamb.html
Then there's Apicius' De Re Coquinaria:
http://penelope.uchicago.edu/Thayer/E/R ... /home.html
And this traditional Italian spit-roasted kid:
http://italianfood.about.com/od/lamband ... lr0845.htm
Dunno if they help at all. Can't find specifically Roman, but they got me hungry.
Not sure if this is actually ancient Roman, or modern Rome:
http://www.boergoats.com/clean/articleads.php?art=123
TARBICvS/Jim Bowers
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thanks tarbicus, i found the de re coquinaria stuff on my own, but the others i will investigate!
-Jason
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what i ended up doing was my own thing(as often i do in the kitchen) but it was roman influenced, i put goat in a crock pot with passum, fresh rosemary, thyme, basil and a lil dash of crushed black pepper, ive been slow cooking it for about 2 hours and its got a nice flavor in the broth, th meat is still a lil undercooked and toughning up already. i think i might pull the roast, reduc the broth, throw it in a pan with the meat sere it on high for a few minutes and see what i end up with, maybe throw some garlic in the fry pan too....heres to experimenting! atleast i know the 2003 cabernet is good
-Jason
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so the sauce is reduced thickened nicely after i added some more of the same herbs and spices, a lil red wine and some cane sugar and boiled it down....i cooked pasta in the sauce as i was boiling it(saved some space and turned out well, naturaly flavored even....i then reduced the heat added the goat which i trimmed and its now warmming til the wife gets home....and tastes great, some of the smaller pieces of goat meat are a lil tuff and grissly however the chops arent too shabby
serve with a glass or two or ten of cabernet/shiraz and violla!
-Jason
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I advise the "guerrilla roast".
Lamb or goat.
Chop in half-slices. Dont break bones.
Stab the meat and insert pieces of garlic.
You can put cheese between the slices.
Add salt pepper and oregano.
Wrap in oil paper or oven paper. 3-4 layers.
Make not deep hole.
Put wrapped meat in.
Put brushwood arround.
Cover with flat stones and set fire.
Wait two hours.
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Ooooh, this sounds good. I don't think I've ever eaten goat. Is it a juicy sort of meat, like lamb?
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Well if you boil it correctly (i.e. so that it doesn't smell) it is juicy.
Roasting is again a case of roasting it properly because if overroasted it becomes very hard.
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I've had goat a couple of times at a local Indian restaurant. After giving it 2 chances I'd have to be pretty hard up to eat it again. With all the other succulent meats out there( beef, chicken, pork) why the heck would anybody want this grissle-y, very boney stuff.
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Well it is a combination of roasting/boiling and with what herbs plus time and intensity of heat, plus alterations between high and low.
It has been said that.... food is like a woman, you have to pumper it and treat it nice to enjoy its flavor. ) ) )
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Quote:I advise the "guerrilla roast".
Sounds yummy. I'm gonna do a variation of Hoplite14's guerrila roast in my apartment oven using some lamb and a roasting pan (I'll get in trouble if I start digging up the front lawn, lol). Garlic goes very well with lamb, as does rosemary if you have no oregano handy.
I remember eating goat stew a lot when I was a little girl in the Phillippines ... my gran would put diced goat meat in a big pot on an outside fire, add vinegar, water, and a bunch of spices, and let it cook for about 2-3 hours.
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Neat thread Jason.
I've PM'd you.
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ive been cooking a lot lately from the de re coquinaria...i reccomend everyone get this book or download some recipes to play with you wont be disappointed...of course it is some work!
-Jason
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Quote:Ooooh, this sounds good. I don't think I've ever eaten goat. Is it a juicy sort of meat, like lamb?
Goat is very tender and juicy and rather delicately flavored if prepared properly. It should be seared (I lightly coat the meat in flour and use olive oil with a touch of peanut oil to avoid burning ) first before boiling if you make a stew to keep the juices and flavor in the meat. A touch of vinegar-maybe a teaspoon-offsets any gaminess as well as tenderizes the meat.
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