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Source Boer Goat Production
If you have never raised a goat, be warned, Goats Love to eat your Garden and Trees more than they like to eat grass or hay.
I reminded her that I Do Not Have Pet Cows, Pigs or Goats. They are food not pets! I am sure the goat will magically appear this weekend.
I will band him making him a wether. Feed him lots of sweet feed, corn and hay until the first of July.
By that time he will be 100-120 pounds and the perfect size to fit in to our slow smoker/BBQ pit style grill making an excellent 4th of July party goat!
After processing he will dress out at about 60-70 pounds.
We will cook half about 25 – 30 pounds of this goat and put the other half in the freezer.If you are considering raising a goat or a few goats, a really good fence is a must have thing and must be in place ‘Before’ you get your first goat.
Over the years I have raised a lot of goats and it have found that anything short of a 4 foot tall fence will not hold many goat breeds. Some breeds are much harder to keep under fence than others. It seems to me that the heavy milk and meat breeds are the easiest to handle. Even the billies of these breeds seldom become problem goats. Some of the worst breeds to fence in and handle have been the smaller ‘Spanish’ type goats and Pygmy goats. Be warned, Spanish and Pygmy billy goats seem to be born with a bad attitude.
No matter what breed you choose they all produce a lean, delicious tasting meat.
Some breeds just get heavier producing more meat per goat than other breeds.
Goats are social and will bond with a human if they don’t have other goats to socialize with.
Goats are fairly disease free, require little space and only need a southeast or east facing shed to provide shade and protect them from harsh winter conditions.
As for food, they can and will eat almost anything.
Small limbs, bark off of larger limbs when you prune your trees and bushes.
Grass and stemmy hay that cows and horses can’t or won’t eat.
They will eat weeds, vines, of all kinds, fresh green or dormant grass.
Roasted Goat – Cypriot recipe
Roasting time: 2 ½ – 3 hours
2 legs of goat or lamb (about 3 kilos)
2 large onions, peeled and cut into big slices
12 – 14 small potatoes, peeled and slotted with a knife
2 – 3 carrots, peeled and coarsely sliced lengthwise
1 cup of water
3/4 cup of spry (vegetable shortening) or peanut oil (I use olive oil)
Freshly ground black pepper
2 – 3 ripe tomatoes sliced
1/3 cup lemon juice
A pinch of cinnamon (optional)
Wash meat thoroughly and place in a big baking tin.Place the potatoes around the meat, add salt, pepper and oregano.
Peel and cut the onions and well as the carrots and place in between the potatoes.Add the oil, water and lemon. Finally add the tomatoes on top and sprinkle some more seasoning on top, including the cinnamon.
Bake in a preheated at 350 degrees for about 2 1/2 – 3 hours, turning once. If the potatoes seem to be sticking on the baking pan, add some more water.
Roast until golden on both sides.
Note: If you like you may cook it in parchment paper and the baking tin covered with aluminum foil. In this case you will add half the amount of olive oil and after two hours you will remove the parchment paper, so that it may roast.
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