Goat is a lot tougher and more or less needs a lengthy braising, like in a tandoor oven. It makes a good vindaloo. Lamb can be made as chops or roasted without it taking almost a full day. I'd trust myself to make lamb chops with mint sauce but goat is pretty difficult to work with.
I think it depends on the age of the goat. I have only had it in a Turkish restaurant in the form of goat kebabs and it was not tough at all. I suspect most of the goat served in restaurants is actually kid instead of a fully-grown goat, just like you see lamb in grocery stores but rarely mutton.
This is where a pressure cooker absolutely dominates. Shortens the cooking process significantly and the meat is beautifully tender after cooking. The thing that inspired me to try goat is the fact that its supposedly the healthiest red meat. It tasted noticeably sweeter than lamb/mutton to me, but I also added garam masala to it, so maybe not sweeter by much? idk.
tbh I think this is more of a branding thing. Most Americans don't know what mutton is. Depending on where you buy your lamb, it might just be mutton - I'm willing to bet that a lot of Arab/ME grocers sell mutton as lamb.
Yeah, I kinda skipped a beat when I saw the bill today, lol. I'm used to buying cheaper meat. It got me thinking about buying red-meat animals directly from a farm, though, and processing them myself. I'm lucky in that I live within a reasonable distance of the countryside, have a car, and access to a decent freezer. Plus, you get to keep the hide if you want to process it. I wonder how many middleman profits a person can realistically avoid this way.
I heard Goat have the same aftertaste as goat cheese, did it have that? I really want to try goat but I can't really stand goat cheese.
I want to say no, but I've never really paid as much attention to the aftertaste of goat cheese as much as the texture of it. If its there, I don't think its very strong, and you could probably avoid most of that aftertaste by going for kid meat instead of chevon.
Yeah you gotta do that outside lol
Yes a family member is from a goat eating place and she makes really nice goat. I've been planning to buy some for a while to make a traditional recipe from the old country, but goat is actually very expensive where I am and the recipe is a peasant dish so it doesn't make sense to have it be expensive. I just make it with cheap-ish lamb cuts until I find a goat vendor.
Spaghetti baked chicken
Yeah that's a good option, or maybe actual chicken parm if you feel like frying up birds, its kind of time intensive if you do it right but its very rewarding and will earn you points if you're into that sort of thing
I like to flash-fry the the coating on my chicken parm, then let the meat cook through in the oven while I get everything else ready. I recommend zucchini, mushrooms, onions and green bell peppers in your sauce if you have them.Yeah that's a good option, or maybe actual chicken parm if you feel like frying up birds, its kind of time intensive if you do it right but its very rewarding and will earn you points if you're into that sort of thing
Have you ever pounded a chicken breast flat and wrapped it around a sausage? Me either, we should both try it out sometime. I wonder if broiling, braising or roasting would work best?
Panko bread crumbs and French's fried onions crushed up to make a coating and then baked is a good way of doing the cutlets as it cuts down on grease and allows the pan already to be hot then you add the sauce and cheese continue bakingYeah that's a good option, or maybe actual chicken parm if you feel like frying up birds, its kind of time intensive if you do it right but its very rewarding and will earn you points if you're into that sort of thing
