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 strong flavors. I assume they are using older animals with a lot of connective tissue and goaty flavor.
Is this true of kids as well? Can I just grill the meat like chicken or should I plan on doing a slow braise? Will this work for the rack of ribs as well as they seem to have more connective tissue?
I am going to be experimenting with this new meat but I want to waste as little as possible in my experiments.