Steve Pope wrote:
> Thanks for the replies so far.
>
> I know I could season it just like lamb meatballs (for which
> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
> and sea salt), but part of my goal is to differentiate the
> goat meatballs, so as to serve them side-by-side with
> conventional lamb meatballs as a sort of contrast.
>
> I will probably give it a shot with garam masala as I have
> some on hand, and the ingredients in it (cinnimon, clove..)
> resemble some goat curries I've had.
>
> The suggestion of cooking and tasting some unseasoned is
> also a good one. I've bought goat shoulder from this vendor,
> but not ground goat before.
>
> Steve
as another poster mentioned just treat as you would Mutton
Mutton in this sense as not the same as lamb .
Goat is actually VERY flavoursome
and now prefer it over lamb
unless the lamb has been on salt bush ---------- now that is a great taste