What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder. Please rank them if you can. In the past, I've used neck
So I have about ten pounds of ground goat, ten pounds of goat sausage, and 2 racks of goat ribs. This is an ongoing supply, my folks keep meat goats so goat is
It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do
Goat. Goat kid. I have a three month old goat kid that recently had to be moved to the freezer. Most of the goat recipes that I see call for long braising in
I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sug
I want to make a Key Lime pie using only goat's milk(cow's milk allergy issues). The filing is usually, if not always, made with condensed milk. No one sells sw
Two days ago, I bought a goat cheese. It looked white and rectangular, it didn't had a particular name, and because it was in plastic I couldn't smell it. I got