Leonard Blaisdell wrote:
> In article >,
> (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.
>
> Roll the cooked lamb meatballs in freshly chopped mint, and leave the
> goat meatballs as is. This may not be a good idea.
>
> leo

Hmmmmmmmm this just gave me an idea

do goat meat balls then serve with mint and yoghurt with some paprika
mixed in

will try tomorrow have some goat in the freezers

now to set up the old mincer same model as these
only a LOT cleaner

http://upload.wikimedia.org/wikipedi..._gnangarra.jpg

we had boxes of these things and donated them yonks ago and kept the
better ones for own use .