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krieghoff wrote:Cabrito is OK but I prefer to grab a 65-70 lb. mutton that has been out in the brush all it's life. Cook that goat in a pit in the ground low & slow all day long. The meat is to die for. Been doing that all my life and when word got out that I was gonna kill a goat to cook we best prepare for a group of folks to come over. May have to do one this weekend!!

Yeah, when we have a feast, we have 2 of those.

Last time, I hunted a Ram, it was more than 140 lbs unprocessed. It had bones stronger than my saw!
Cooked slow as in overnight slow, the melting meat spread over a mountain of Basmati rice, Cashew, Pistachio, nuts and raisin, and spices.
Yummy!

couzin wrote:

Abraham wrote:That's a good tip as I know where a Halal butcher shop is located.

Maybe it is just me but I still find the halal and kosher method of slaughter disturbing. I won't buy it or have it off a menu if it is so noted.

It is the fastest and most human way to end the life of the animal before processing. All the Middle East and North Africa and many other countries do slaughtering using the traditional way.
1) Sharp Slaughtering knife would immediately cut the blood flow and airway to the brain.
2) The animal will loose consciousness very quickly almost in seconds
3) The heart would keep pumping blood out until it is drained out of the body (90% or more of the blood)
4) Only uncontrollable and auto-reflex moment may happen until the blood (and O2) is out of the muscle systems.

I do, upto 40 lbs they are excellent.

Cheek are the best, however, there are fat and glands all around. Pick the softest meat and it is melting.