quote:

Originally posted by 911Boss:
I had goat in Kenya, wasn’t a fan.

It probably could have been a lot better if it had been “properly” butchered instead of just chopped randomly into ping pong ball sized hunks bone and all and then not overcooked to the point of zero moisture.

Hard to enjoy a food when every chew has to be done cautiously looking for and spitting out bone fragments.

There is a reason nobody in your entire life said, "Hey, let's go out for Kenyan"

I was in Africa last fall with my coworker who was born in Nigeria but is now a US citizen. He chuckled when I requested my chicken order to be thigh meat. After the waiter left, I asked him why he chuckled, and his response was "Todd, we don't butcher chicken in Africa like the US. They won't have just thighs."

Mutton isn't goat, it's Sheep, age 1 year and older. Not a lot of places do it and few do it correctly outside of West Central Kentucky, most specifically Owensboro.

Kentucky was settled by a lot of Scots Irish and Welsh folks, who brough Sheep. The dishes came from there and one of the best is Kentucky Burgoo, and it's something I miss since leaving the state. A cold fall day at Keeneland Race Track, a few winning tickets and a cup of Burgoo is hard to beat.



Nice write up on a couple of the well know Mutton places in Owensboro.

Link

Birria is pretty darn tasty. Had that downtown Chicago when delivering concrete. The guys were just finishing lunch when I pulled up. They figured I’d balk when they offered me some and told me what it was. I don’t remember if it was barbecued, grilled, or other, but I asked for seconds.

quote:

Originally posted by HRK:

Mutton isn't goat, it's Sheep, generally 1 year and older.

Where did anyone say that mutton was goat? OP said "goat meat AND mutton"

quote:

Originally posted by HRK:

Mutton isn't goat, it's Sheep, generally 1 year and older. Not a lot of places do it and few do it correctly outside of West Central Kentucky, most specifically Owensboro.

I know people who fly to Owensboro to eat at Moonlite BBQ -- my wife and I have done that, and eaten the mutton.

quote:

Originally posted by V-Tail:

quote:

Originally posted by HRK:

Mutton isn't goat, it's Sheep, generally 1 year and older. Not a lot of places do it and few do it correctly outside of West Central Kentucky, most specifically Owensboro.

I know people who fly to Owensboro to eat at Moonlite BBQ -- my wife and I have done that, and eaten the mutton.

Ft Campbell helicopter crews do, or used to. I'm sure they still do unless somebody gets pissed off for some reason. That happened in the mid nineties or so.

I didn't realize mutton was that rare. I thought it was relatively common in the bbq world.

I like it fine. Try it, then you'll know.

I sometimes dine at a local Indian restaurant that has menu or buffet. I will do buffet if I want to try something new that they have out. I have had goat several times and it has always been quite good. It is served as relatively small chunks in a brown sauce that is mildly spicy. They don't always have it on the buffet and I have not seen it on the regular menu so may be only be served if it becomes available where they market. I would consider ordering it as a meal if it were on the menu.
A pal of mine that used to own a dairy operation had a crew of workers that hired on as a group, great bunch of folks, but possibly not documented back then. Anyway in their contract he had to supply two goats of their choosing for three holidays each year. I was fortunate to get to know these great folks back then and was invited to one of their goat roasts. Some of the food was a bit spicy for my taste but the goats were cooked in a pit and the flavor was excellent. I did not find it gamey at all. I do imagine an old Billie might impart a different flavor. Maybe it might have had something to do with the mezcal which flowed quite freely.

I've had a fair amount of traditional Jamaican curry goat, home made by my neighbors. It's good, and tender and flavorful, however, as others have noted, non-American butchering seems to consist of chasing the animal around the kitchen and hacking off bits and throwing them in the pot.

I like the food, but going into each bite looking for bone fragments is not something that I enjoy.

I have eaten goat in a lot of different places, the Caribbean, Africa and Mexico. I like it. It’s usually very mild. I also love mutton. I’m not too far from western Kentucky where it is common. I will say it is a strong flavor. People love it or hate it. I have never heard anyone say it’s “ok.”

Grilled baby goat (cabrito) at a really good Mexican restaurant (or even better, backyard BBQ) is fabulous.