Faux_Pseudo wrote:
>
> How come any time I order goat at some Indian or Mexican place that it
> is always loaded with bone?

That's because it is purported to give more flavor.
Also, the bony cuts are cheaper and thus used more,
especially in Caribbean cooking. I hate the bones
also, but it's a cultural thing. I must say though
that the goat dishes at a local Indian restaurant,
which is about the only one in the area that actually
uses goat, do not have the bones.

When I cook goat I buy a meaty cut and bone it then
cut the meat into cubes.

> I know that goats aren't nearly as meaty
> as cows are but one would think that in the course of the thousands of
> years humans have been breading goats that we would have artifically
> selected for a good goat steak.
>
> Where is all the good goat meat? And why are Americans so anti-goat?

I don't know if we're "anti-goat" so much as just not used to
it. It never became a popular meat here. I love it myself if
properly prepared. I like the Caribbean goat curry best.
The Indian dishes I don't care for as much, even though I
really love Indian food. To my taste the flavor of their
sauces don't go as well with the flavor of goat as do the
Caribben sauces.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?