On Sun, 28 Jun 2009 21:11:22 -0700, Serene Vannoy wrote:

> Sqwertz wrote:

> Thanks for the tips. I will certainly do at least one big pot of goat
> curry with this, but for the hell of it, I may also try grilling some of
> the chops and seeing if seared-and-rare works.

It doesn't, so don't waste too much of it.

This is why goat is usually butchered young and sold as kid/cabrito.
It's never tender past the kid stage. How do you tell?: Goat is
red, cabrito is pork-colored (greyish pink).

-sw