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Do you eat goat?

Today's New York Times food section has several goat recipes. I don't think I've ever had goat, and there's a psychological resistance to eating an animal you've never eaten. But I might like it. I love lamb. I could buy some goat meat at the farmer's market. Should I make the effort?

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  1. I love Goat Curry and Jerked Goat....

    Have no fear!

    3 Replies
    1. re: JanPrimus

      Goat's darker, richer, stronger. It's wonderful. It is to lamb what duck is to chicken. I love all four, though, don't get me wrong.

      1. re: JanPrimus

        The one time I had goat curry it was wonderful, like what tatamagouche mentioned.

        The hole-in-the-wall middle eastern place I got it at, next time I went back, was a nail salon. Alas.

      2. You absolutely should. But get it while it's still cheap. Usually a New York Times feature on a previously unpopular meat coincides with a huge jump in the price of that meat over the following year.
        As goat is not mainstream here, and it thrives in terrains that are not well suited to other animals - particularly the Southwest, which has never actually been a good place to raise cattle, just a good place to get lots of land cheaply, and where some farmers have been able to effectively double the number of pound of meat they're producing annually since switching from beef to goat production - it is rarely factory farmed, and still is not overly expensive. It's closer in flavor to beef than lamb is, and healthier than both. It's got more flavor than and is not as tough as bison. Probably my favorite red meat.
        That said, the recipes they give aren't terribly exciting, and, aside from the braised goat, aren't really going to showcase the goat. If you have to go out of your way at all to get it, you might as well be able to get a sense of the goat meat itself. You can cook it in nearly any way you'd cook beef or lamb, though it doesn't work as well as beef as a grilled steak. I like it stewed or braised with complementary flavors. The basic idea of their braised recipe is good, but it would be better using a smaller piece of goat, browning on the stovetop first, then stewing on the stovetop or in the oven, depending on how much smaller you piece is. You can also look to the the cultures that eat the most goat for inspiration (Afro-Caribbean, Arab, and Indo-Iranian are a good start). I am particularly fond of goat as a Moroccan style tagine or in Jamaican curry goat.

        1 Reply
        1. re: danieljdwyer

          Saw halal goat at Limon (New Haven) a couple of days ago. As I recall I passed on it because it was not particularly inexpensive. I think about same price as New Zealand lamb.

        2. I love goat/cabrito. When I visit south Texas they open the whole carcass put it on a spit and then roast next to a hot wood fire. It is open roasted with very little seasoning and I love it. Also had a cousin who used to compete in chuck wagon cooking contests and he would cook it in a dutch oven buried in hot coals which was also fantastic.

          1. Goat was always one of my favorite meats for its full flavor. In fact I have some goat leftovers in my fridge from the weekend. Sadly I find it difficult in my current city to find the shank cuts that we normally bought from our local butcher. The marrow from goat is especially delicious.

            4 Replies
            1. re: JungMann

              Oh say it again! The marrow is beyond delicious in goat.

              1. re: kayEx

                Which bones are big enough for marrow? My guess would be only the hind legs, right? But still, they're awfully thin. How do you get to it?

                I looooooove goat, and now I want to try the marrow -- though I have to confess a couple of bites is all I usually want out of something so rich.

                1. re: dmd_kc

                  Sadly I cannot say for sure. As someone who grew up eating goat meat especially curry goat I never asked the butcher. They always knew what I was looking for. My S.O says it is the legs that I had cut up and that I specifically requested the legs but I can't remember, weird I know, for Thanksgiving which is the last time I prepared it. I will call my mom to be sure and report back.

                  1. re: kayEx

                    It is definitely the legs in case anyone is still wondering.

            2. Si si . . . Chivo tacos!!!

              1. Goat is one of my favorite meats!! Whole and splayed over coals for long slow cookiing in Bolivia; stew in Tajikistan; kalderetang kambing in the Philippines; ribs and flatbreads in Pakistan; curries in India and elsewhere; BBQ and stew here in Colombia; different ways in Vietnam; different ways in China....

                1 Reply
                1. re: Sam Fujisaka

                  Benito in St. Leonard carries goat. I was all worked up for Easter lamb this past Sunday , but Mom ordered Easter goat instead.

                2. I love goat!!!! I have goat curry about once every 2 or 3 weeks!!

                  2 Replies
                  1. re: bigfellow

                    bigfellow, since you are a fellow Montrealer, you have to tell me your favourite goat source and which type of curry. We organised a fundraiser for the tiny island of Grenada after the hurricane, for a friend of ours from there, and she made a WONDERFUL island goat curry. Sam has of course mentioned other prominent goat curries, in particular from South and Southeast Asia.

                    1. re: lagatta

                      Unfortunatly for you, I am in the restaurant business and new to Montreal. I get my goat from my commercial meat supplier. Sorry.

                  2. I've never seen goat in any stores where I live (NYC), but then maybe I lead a sheltered life. I have had curried goat in other countries (Jamaica). Very good

                    8 Replies
                    1. re: bnemes3343

                      Find a carribean or greek grocery.

                        1. re: Fydeaux

                          Or a Halal market. Ours has marvelous goat. Cay

                          1. re: cayjohan

                            Some markets, especially Indian, sell cut goat cut into cubes - evidently they take something like a shoulder, and cut it while frozen with a bandsaw. The resulting pieces have random pieces of bone in them, something like the hacked (with precision of course) chicken you get at Chinese markets. Pieces like that a meant for a long cooked stew (a curry), one where the bones contribute a lot to the flavor, even if you have to fish the pieces out of your mouth.

                      1. re: bnemes3343

                        There's a vendor at my local farmer's market that has it. And I'm certain that the grocery stores in lots of ethnic neighborhoods carry it.

                        1. re: bnemes3343

                          On the UWS they sell goat at Fairway, Western Beef and occasionally Pioneer. You can also get it at the Union Square farmer's market.

                          1. re: bnemes3343

                            there is goat in NYC. try brooklyn

                            1. re: thew

                              Ottomanelli's in Fresh Meadows just had goat on special the last time I was in that nabe.

                              -----
                              S. Ottomanelli & Son
                              61-05 Woodside Ave, Queens, NY 11377

                          2. I've had goat in Mexican restaurants in CA and NV many times over the years. I love it! It's not an overwhelmingly strong taste but it doesn't taste like anything else either. I can't imagine not liking it. We were in Brazil two years ago and were able to buy a whole leg. Had the butcher cut in across the bones into several inch thick pieces. Browned and cooked in the slow cooker with various spices. It was great!

                            1. Nothing better than curried goat! And, if you have a chance to eat it in the Caribbean, even better!

                              1. goat and spinach curry is one of lifes pure pleasures!

                                Greek-style goat and okra with tomatoes, is about as close to Heaven as one can get!

                                2 Replies
                                1. re: purple goddess

                                  Would you be willing to share the recipe for goat and spinach curry?

                                  1. re: jay27

                                    I wash and pat dry the goat. Cut into 1cm cubes. Sometimes I marinate for an hour or so in vinegar with a chooped green chile and some spring onions, and sometimes I whack the goat into a plastic bag with a handful of flour, S&P. It just depends on my mood.

                                    Take a large brown onion and fry off in ghee, add some crushed garlic and some grated ginger. Fry off til onion is glassy. Add goat and brown. Remove from pan. To same pan add some more ghee and fry off a curry leaf, some coriander, cumin, fenugreek and a cinnamon quill until fragrant. De=glaze the ban with some beef stock. Add goat/onion mix back in. Mix well and add a can of chopped tomatoes. Simmer for about 20 mins, or until goat is tender, Remove cinnamon quill, taste and season in necessary. Add a good handful of baby spinach and wilt. serve on rice with some raita.

                                2. Yes! goat is a great meat, especially mexican style, like in barbacoa or birra de chivo. Also in south indian, indo-fijian and indonesian curries. You have to cook it a long time though.

                                  1. I had goat years and years ago when I was maybe 10 or so. My great-grandmother absolutely loved goat better than almost anything. She raised them and would eat them. At Christmas, the only gift I can ever remember her actually being happy to receive was after she stopped raising goats and someone in the family bought one and had it butchered for her.

                                    When I tried it at her house, the best I can remember, it was cooked more like a beef hash.......shredded with onions. I liked it but it smelled really strong cooking.

                                    1. I read the same article and posted on the PA board about restaurants in Philly that serve goat, and apparently there are quite a few places, so it seems it is not the bizarre ingredient I once thought it was. I'm excited to try it!

                                      http://chowhound.chow.com/topics/6086...

                                      1. Oh, yeah. My experiences with goat are mostly in Mexican cuisine - Cabrito al Pastor, Birria de Chivo, etc. But it's definitely one of my favorite meats. I'll have to look for it at the local carniceria.

                                        BTW - for those of you in the know, is the distinction between cabrito and chivo the age of the goat, or is it a regional thing?

                                        3 Replies
                                        1. re: alanbarnes

                                          I need to check the joint in Kings Beach. In addition to the takeaway food in the front, they have a grocery and meat market in the back. I've bought their chorizo and recently some carne asada. I should see if they have goat. I think I owe you a burrito still.

                                          1. re: alanbarnes

                                            AB, cabrito is goat veal. Absolutely delicious.

                                            1. re: Veggo

                                              Or goat (spring) lamb. That would be a closer comparison.

                                          2. Yes, and I lovvvvve it. Not often enough, though.

                                            2 Replies
                                            1. re: lemons

                                              I've had antelope several times and I've heard it referred to as goat. Anybody?

                                              1. re: nvcook

                                                The only time I had antelope I thought it tasted more like venison than anything else. Goat has more fat, and a different kind of flavor.

                                            2. I am surprised no one have mentioned goat used in Chinese cuisine. I love the goat stewed in claypot with beancurd sheets. It's a classic and very popular dish in winter time!

                                              4 Replies
                                                1. re: Sam Fujisaka

                                                  Sam, where would that come from in China? Is it found in colder regions where mainstream Han Chinese people live, or more among ethnic minorities to the west? (Yes, I'm assuming you have a fairly catholic, if one can say, knowledge of the foods of East Asia, but you do seem extraordinarily well-travelled and attentive).

                                                  1. re: lagatta

                                                    There are Schezuan goat dishes; but goat is more common among the Muslim minorities in western China (and in the adjacent Central Asian republics).

                                                    1. re: Sam Fujisaka

                                                      Also fairly common in the more arid regions of north China.

                                              1. Haven't had goat in years, I like it, then again I truly believe... “There's room for all of gods creatures... right next to the mash potatoes”

                                                1 Reply
                                                1. re: Demented

                                                  Ho ho, you're pretty quick this morning, aren't you?

                                                2. I just looked at that article, and wow ... the ragù looks horrid. Which is too bad, because a good ragù is a nice way to get the clear flavor of an animal. A large piece of goat with the bone in, lightly browned, then simmered with a little carrot, onion, celery, fennel and rosemary, with white wine and a few crushed tomatoes. It's great with hard wheat pasta tossed in the sauce, and the meat on the side.

                                                  1. Spicy goat stew with perilla leaves is a killer korean meal that I last had in Berkeley. They also have a great goat dish at suenos nyc. I haven't been there in a while but I think it was goat steamed in banana leaves. vetri in philly also does a great goat dish with polenta. the only time i have had goat and not liked it was when i went to a pakistani restaurant with a pakistani guy and he ordered the goat brain masala. obviously had to try it but the texture was like soft squishy plastic. i couldn't even get it down. the point is, they have goat dishes everywhere and they are all delicious (for the most part) in their own way. I would suggest going to a restaurant first and having some goat and then if you like it, you can try buying some of your own and cooking it.

                                                    1. I love goat. There was a place in Reno that served the best birria - I went to visit my dad in Alabama and made it for him and now he eats it all the time. I can get it at my farmer's market here in Northern CA (the goat guy and the lamb guy are there alternate weeks).

                                                      1 Reply
                                                      1. re: auburnselkie

                                                        Was the place in Reno Beto's? We had it there about a week ago and it was great. Also had tons leftover which gave us another meal the following day.

                                                      2. Interestingly, in Taiwan, a lot dishes that are translated as lamb here on Chinese menus is actually goat. The Chinese word is "yang rou"(羊肉) and seems to be used for both lamb and goat interchangably. Restaurants in Taiwan that specialize in "yang rou" can be identified by a sign with a little black goat on it.

                                                        I once tried to ask some locals how they distinguish between lamb, mutton, and goat in a dish that's just labeled "yang rou" and they just looked at me strangely as if they really didn't understand the question.

                                                        Perhaps one of the posters here who's native to a Chinese speaking country can explain more.

                                                        9 Replies
                                                        1. re: huaqiao

                                                          That's interesting. The first time we had goat it was birria in a Mexican restaurant in SF 20 years ago. We had read about the dish and, although we questioned "goat?" the Mexican lady said "no, lamb." It was SO clearly not lamb - a lamb never had any bones like were in that dish :) At the endof the meal, however, when I said "goat?" she said "si, goat." We've always laughed that she didn'tthink the gringos were up to the truth. But makes me wonder now.

                                                          1. re: c oliver

                                                            I don't know about the Latin cultures, but Chinese culture seems to treat goat and lamb as simply variations of the same. If you get a dish with "yang rou" in Taiwan, it'll probably have goat since goats are much more common there than sheep. If you get the same dish in a Taiwanese restaurant in the US, it will probably be lamb since that's a much easier and cheaper meat to get here. I don't think it's a big deal to Chinese people whether you're eating goat or lamb. Westerners have a weird hang-up with goat.

                                                            1. re: huaqiao

                                                              There was an episode of Dirty Jobs (Discovery Channel) at a Colorado sheep and goat ranch. They used some of the nanny goats as wet-nurses for orphan lambs.

                                                              1. re: huaqiao

                                                                I can't remeber if/how the Taiwanese distinguish sheep meat from goat meat, but in north china, "shan yang" or "shan yang rou" is goat, "mian yang" or "mianyang rou" is mutton, lamb is "yang zai" . (not on a computer with chinese fonts at the moment, but the "shan" is the word for mountain, and the "mian" is the character for cotton or wool)

                                                                1. re: qianning

                                                                  My confusion arises from the fact that while "shan" and "mian" are used to distinguish the two, I only ever see just plain "yang rou" on menus.

                                                                  Here's an example:

                                                                  http://www.flickr.com/search/?q=%E7%B...

                                                                  That's a search on flickr for "yang rou". You see many dishes and their corresponding names in Chinese. I don't see any that actually specify "shan yang rou" or "mian yang rou". They're all just "yang rou" so you can't really tell which are lamb and which are goat.

                                                                  Do menus in North China actually use the words "shan yang rou" or "mian yang rou" for the names of the dishes?

                                                                  1. re: huaqiao

                                                                    sometimes they do, sometimes they do not, most hot pot restaurants, for example, explicitly state what type(goat /sheep) and cut (kid lamb mutton, lean, fatty loin leg etc)of meat is offered even when that's not the case, in my experience the wait staff knows...

                                                                    1. re: qianning

                                                                      cribbed from chinese language wikipedia:

                                                                      羊肉有山羊肉、野羊肉、綿羊肉

                                                            2. re: huaqiao

                                                              On the latest Bizarre Foods Japan episode, Andrew ate quite a bit of goat while on Okinawa, including raw sliced testicles.

                                                              1. re: huaqiao

                                                                I've noticed, in several Indian restaurants, that "gosht" is translated as both goat and lamb, in different dishes on the same menu. I don't know if this is a mistake or if the term is interchangeable, and would appreciate a clarification. I'd prefer not to eat goat - they seem to have such joie de vivre and mischievous personalities. For all I know, so do pigs, chickens, and cows, but I once met a 3-wk old orphan Nubian goat that had been adopted as a pet and was besotted! She died of pneumonia a few weeks later, sadly, so I never knew her as a big, obstinate critter. Hypocritical of me, I know.

                                                                1. re: Demented

                                                                  I don't think the goat meat at the farmer's market is still "on the hoof".
                                                                  Your comment reminds me of the three-legged pig joke.

                                                                  1. re: Scargod

                                                                    Hey, a pig that good....you don't eat all at once.

                                                                2. In Spain, it's often interchangeable with lamb recipes. Unless you've checked the menu description, you might be unsure if you're eating goat or just well matured lamb. Delicious, either way.

                                                                  1. As previous posters have said Goat and Lamb are very similar. However that's not just as meant but also as animals. Most city-folk would be hard pressed to know which is which, especially shorn.

                                                                    In this video would you have known they were not sheep? (Not for the faint hearted)

                                                                    http://www.youtube.com/watch?v=we9_Cd...

                                                                    Here is Toronto with it's huge ethic range I reckon I could buy or eat it at thousands of different places.

                                                                    1. yes. try the goat. but if you've never *cooked* goat, try it in a restaurant first. cabritos tacos, goat biriyani, a middle eastern or italian preparation of your choice. . .

                                                                      like mutton, a seriously underrated meat in the u.s. needs more attention as we figure out how to stop eating factory-farmed cattle.

                                                                      2 Replies
                                                                      1. re: soupkitten

                                                                        Agreed - let someone else who really knows their stuff cook it first. My first goat was in a homemade stew (albeit made by my father, not me) and I wasn't a fan. But as soon as I had it from a West Indian roti shop, I was officially converted. Unbelievably good stuff.

                                                                        1. re: Wahooty

                                                                          Agreed. I still haven't cooked goat -not against it, just haven't gotten there yet- but I love eating it when I'm out. I really do have to try making it at home, and I'm not pleased with Bittman for pointing this out so the price will increase on me!

                                                                      2. Here in Burlington, Vermont we have seen a large number of Somalis moving into the area. They have brought with them a few wonderful improvements to the area's food culture. Not the least is an increase in the goat market and a number of farmers have begun to respond by raising more goats.

                                                                        1 Reply
                                                                        1. re: chilihead

                                                                          That is fascinating, chilihead. I haven't been to Burlington for years, though it is not far at all from Montréal - oh how I wish we had the rail links of 60 years ago!

                                                                          So many people on this and other links have a wealth of stories to tell. I'd love to hear how rather distant peoples fit in to a Vermont town - I have a friend in Sherbrooke Québec, not far from you at all, who taught French as a second language to refugees settling there. And got wonderful stories.

                                                                          All this from a goat!

                                                                        2. Because of this thread, Ive ordered a goat for Easter instead of a lamb.

                                                                          1. I would if I had an easy source for it.

                                                                            1. For any Melbournites reading this thread, Curry and Chips in Mount Waverley has goat curry on its take away menu this week.

                                                                              1. We grew fond of goat in our West African Peace Corps days, where anything with horns that baaed was called "mouton" and splayed and barbequed or cut up and stewed. If anyone is in the Providence RI area, Tina's Caribbean restaurant on Federal Hill serves a nice curried goat. Mexico restaurant further down Atwell's Avenue also carries goat. I think you can buy them at Antinelli's on Federal Hill (as well as rabbits, ducks etc). Or ask Tina. Hers come from a farm in Tiverton.

                                                                                1 Reply
                                                                                1. re: dr. pepper

                                                                                  Is this Tina's (shown in pic)? 208 Broad St, Providence, RI‎ - (401) 621-7779. Google Maps says it is closed.
                                                                                  Or, is it at 223 Atwells Ave, Providence, RI‎ - (401) 490-4625? Google's street view does not readily show a restaurant there by that name.

                                                                                   
                                                                                2. Think of it as beef that didn't lose its flavor like cows did. Goat doesn't taste weird, or even terribly different (it's not anywhere as far a leap as the difference between red meat and fish or chicken). It's good red meat you'll feel right at home with.

                                                                                  2 Replies
                                                                                  1. re: wayne keyser

                                                                                    I had cabrito many years ago in Guadalajara. The restaurant was recommended in Frommer's Mexico on $10 A Day ...that's how many years ago it was! The restaurant was small and it appeared that only locals were there at the time. Frommer neglected to recommend which part to order ... they had head etc.. We finally settled on leg ... it was fabulous.

                                                                                    I would love to eat it again. Where in San Francisco can I buy it fresh or eat it at a restaurant?

                                                                                    1. re: Canthespam

                                                                                      Doug's BBQ on the Oakland side of the Bay Bridge serves a nice BBq'd goat.

                                                                                  2. Goat is very common in Toronto. It's so common that you'll find it in most mainstream supermarkets. As a meat animal, it's not at all weird to North American tastes. It tastes milder than most lamb. I don't agree with the "darker, richer, stronger" comments, though this may depend on the source.

                                                                                    Virtually all of the goat available locally is halal, and goat is actually a kosher animal (though not commonly available kosher in stores). In Indo/Pakistani/Bangladeshi usage, goat meat is called "mutton". (As opposed to the North American/Brit usage, where mutton refers to very mature lamb). Other English speaking cultures seem to call it, simply, goat.

                                                                                      1. re: bigfellow

                                                                                        Roast goat - that sounds very tasty!!!

                                                                                        Goat is definitely my go-to meat in roti shops. Goat curry and goat roti is so much tastier than chicken or beef, I really love the flavour, and I find that it stands up better to the spices in the curry than other meats (perhaps with the exception of lamb).

                                                                                        1. re: moh

                                                                                          I first learned to enjoy goat in Rhodesia, now Zimbabwe. It is always tasty! I was also brought up with a lot of lamb.

                                                                                          1. re: bigfellow

                                                                                            How do they prepare the goat in Zimbabwe? I am not at all familiar with cuisine from Zimbabwe, and I am very curious!

                                                                                            1. re: moh

                                                                                              I had it in the villages. They splay the cleaned goat carcass on a frame made of green wood. Then they put herbs and some peppers on the meat and slowly roast it. They cut off meat and serve it as it is cooked.

                                                                                              They also make some tasty stews with goat.

                                                                                                1. re: moh

                                                                                                  I enjoyed the goat. At the time I was more concerned with not getting killed. <grin>

                                                                                        2. re: bigfellow

                                                                                          You'll tell us how that went, bigfellow (here or at home cooking, I guess). We had slow-roasted lamb shoulder, though it was more like an oven braise. Are you doing a little kid (cabrito, capretto)? I'd think a more mature goat would be too tough to roast. Tasty though.

                                                                                          Embee, I don't recall seeing kosher goat here - common in Paris, though I should look for it in North African Jewish butchers' such as Boucherie Shalom. A lot of the goat around here (Jean-Talon Market) is halal, but Italian and Greek butchers also have very small, tender kids.

                                                                                        3. It went well. It was a kid. I roasted slowly at 275 for a few hours. Everyone who had some loved it. A couple of people didn't want to try it. But that's how it goes!

                                                                                          1 Reply
                                                                                          1. re: bigfellow

                                                                                            More for those who can appreciate it, I say.... Let the others eat poorly seasoned tofu in a Western style...

                                                                                          2. I tried goat once but it was baaaaaaaaaad.

                                                                                            1. I ate goat once, in a Caribbean curry dish, and was amazed at how delicious it was. Actually, my co-worker brought the curry in, but wouldn't tell me what was in it till I tried it. After I polished off a plateful, she told me it was goat! I was surprised...no gamey taste, not tough, just delicious savory meat. I wish I'd gotten her recipe....

                                                                                              1. I had a goat tagine once, while in Morocco. It was good, but I really haven't seen much goat around NorCal....

                                                                                                1. Hi, guys.

                                                                                                  A friend is going to be delivering the carcass of a whole goat (actually a milk-fed 8-week-old kid) to my house tomorrow. I've started a thread asking for suggestions. Please chime in!

                                                                                                  http://chowhound.chow.com/topics/626301

                                                                                                  5 Replies
                                                                                                  1. re: alanbarnes

                                                                                                    Tomorrow's my birthday. Can I come for goat???

                                                                                                    1. re: c oliver

                                                                                                      C'mon down! What time can you get here?

                                                                                                      1. re: alanbarnes

                                                                                                        That is seriously tempting, ab. But since we just got back to the lake Sunday and are leaving Saturday for NYC, we'll regretfully decline. That sounds sooooo good. Good eatin'.

                                                                                                        1. re: c oliver

                                                                                                          Well, I hope you're having a great birthday. Don't disappoint me by answering this tonight.

                                                                                                          All the best,

                                                                                                          Alan

                                                                                                          1. re: alanbarnes

                                                                                                            Had a great birthday. Thanks. Went to Sunnyside on the West Shore and had Caesar salad and seared ahi. And wine, of course :) But goat would have been even better. Keep us in mind for the future and report back on it. I've only cooked and eaten braised goat dishes and will be interested in how you did it and how it was.

                                                                                                  2. Absolutely!! I like it almost as much as I like lamb.

                                                                                                    1. Goat is eaten fairly regularly here in Kenya, it is considered a speciality reserved for celebrations and special occassions. Mbuzi choma (Goat roast) is a must have for a local wedding. There is very little to no marination and the whole goat is roasted over a charcoal or open fire.
                                                                                                      This is then eaten with kachumabri (Salsa with green chillis, ugali or kienyaji (stewed maize meal dish or potato with beans dish) and salt.
                                                                                                      When we go to a nyama choma place, we search out slightly fatty pieces that add some tenderness to what can otherwise be a very tough meat.

                                                                                                      On a side note, it is a matter of pride for Kenyans to show they have eaten meat at a meal (indicates flushness or being in the money) so when you see someone walking around with a toothpick in their mouth...you know they've eaten nyama choma (roasted meat)

                                                                                                      1. Recently had a goat hotpot at a Vietnamese restaurant (Pho88 in Lowell, MA). It was sensational. Try it if you can find it.

                                                                                                        1. As long as it's cooked long and slow, it is a wonderful meat! Very mild, and very delicious. I first had it in Somalian cooking when I was about 16 or 17 maybe. Sadly, I haven't had the opportunity to have it since, but it was delicious as a goat curry with a side of rice. Very simple, very good.