I have a guy who is going to take a few goats to the Amish butcher. Never having had goat before, but loving every other type of meat I have had, I took him up on the offer of half a goat. I can get it butchered any way I want. The question is, how do I want it cut? How do I cook it? I would think I can get it cut like a lamb - get a leg, some chops and a roast or two, then some ground up. Thoughts?
And how do you cook it? Like lamb? same methods and temps?
Any input would be appreciated.
Burning lump in Downingtown, PA
or diesel in Cape May, NJ.
....just look for the smoke!