Goat Parts: Arabic Translations and Advice?
- Sarah Perry Mar 30, 2013 02:44 PM
I have recently acquired a source for high-quality freshly-butchered goat! This is halal meat, and I anticipate that it would do me well to have some Arabic translations in my back pocket in order to speed the process (not to mention show some respect). Pronunciation tips highly appreciated!
Can anyone help me translate such parts as shank, rump, loin, and any other cut you find particularly awesome to make at home?
The only other reliable source of goat I am likely to come across will be Spanish-speaking, so Spanish terms for cuts of goat would be welcome too!
Also any advice on cooking goat would be highly appreciated (beyond the great tips here: http://www.chow.com/food-news/62554/c...!
(I did check prevous threads, but links to translations in threads I missed would be helpful too.)
I don't think I can help you with any translations, but we do butcher our own goats, between 5 months to a year or so of age. At that age they usually weigh out to between 30-35lbs, so not huge amounts of meat and not many pieces. Basically, we get a neck, 2 shoulders, 2 loins, 2 legs, 2 teeny tiny tenderloins, 4 shanks and belly meat, plus bones. Depending on the age of your goats, I'd recommend using any lamb recipes. Shoulders, shanks, neck for braising, loins grilled/seared not beyond medium done. Legs for either, but marinating and grilling after deboning is great. Belly is ground and made into burgers. We find young goat to be much more mild than lamb, whereas an older breeding buck will be very strong. Enjoy your goat!