Goat is best for its strong flavor, depending on how it is raised, the taste may vary. Goat is classified as red meat but is leaner and contains less fat than the lamb or the veal. Slow cooking is beast for prepping goat.
Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage.
The term mutton is sometimes used to refer to goat meat in the Indian subcontinent.
Thin strips of fatty mutton can be cut into a substitute for bacon called macon.
Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink,while regular lamb is pinkish-red. Mutton is a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking, as in Lancashire hotpot, for example.
Leg of Goat
Leg of goat is a whole leg; saddle of goat is the two loins with the hip.
Leg and saddle are usually roasted, though the leg is sometimes boiled.
Goat mutton shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paper-like covering).
Goat mutton shank is a cut of meat from the upper part of the leg.
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