"Phred" > wrote in message
...
> G'day mates,
>
> I must apologise. I misled 6 billion people (or at least the couple
> of dozen who follow aus.food and/or rec.food.cooking). I stated that
> goat meat is not available around here in the deep north of the deep
> south. I was wrong. A detailed interrogation of likely sources has
> revealed:
>
> 1. The "butcher" in the local leading supermarket doesn't stock it;
> but the bloke who bosses the show went to the trouble of finding out
> and informing me that goat meat is available at a butcher shop in the
> nearby tourist ghetto of Cairns.
>
> 2. The "butcher" in the local second supermarket offered to order some
> in, if I ordered "enough" from them. (Without specifying "enough".
>
> 3. Real butcher number one just laughed when I asked. (To be fair, it
> was the two women behind the counter at the time who giggled. They
> seemed to find it very funny that someone might actually eat goat.)
>
> 4. Real butcher number two "usually has some, but it hasn't come in
> this week".
>
> 5. Real butcher number three actually had some frozen in their cold
> room on Wednesday.
>
> Okay. Given that the stuff is actually available here, at least
> sometimes, the matter comes down to the more serious question:
> "What is a good [great?] recipe for Indian-style curried 'mutton'?"
>
> Anyone out there prepared to offer their favourite to the world?
> (But pleeease... not too "gourmet"! :-)
>
> Cheers, Phred.

I saw a program on Landline not so long ago, there's a whole town there in
QLD (forget which) which is now farming goats instead of sheep due to
drought as goats are pretty hardy varmints. They made it sound like goatmeat
was plentiful up there and cheaper too than lamb or mutton.

I've never tried it, can't imagine it'd be much different to lamb probably
a bit tougher. I've eaten roo and that is one rich meat, tender too when
baked and stringier than a roast beef. I quite liked it.