josh
Moderator/IT Guy
I've been very impressed with this lately. Top marks @Treemover, keep up the good work.
Cheddar? Looks niceI've been very impressed with this lately. Top marks @Treemover, keep up the good work.
Better than nice, it's GoudaCheddar? Looks nice
Best of luck, sounds interesting!Goat meat is very under valued. Had it on holiday thought it was great.
Lower fat than a skinless chicken and just as much protein in it as beef.
Nothing beats a slow cooked goat leg for Sunday roast, or some diced goat on the bone for a stew or curry on a winter night in my opinion. Was surprised it's not eaten more here in Ireland. Goat meat Ireland or Valhalla meats do great goat meat.
Been lucky enough to be offer opportunity to farm 28acres, untouched by anyone for 30years... Got wild herbs, shrubs, young trees, black berry bushes etc. Perfect goat forage. And it's hilly territory. So I'm going to give it a go too. If I can't sell it, I'll happily eat it, and sure St. Vincent de Paul will get some too.
Goat = 0.15 in stocking so 6 to an acre.
And 3 times less methane than a cow (if you can believe that, I'm on the fence with that)
Thanks Candor, I’m less involved at present, so I can’t take any credit. But thanks. I see you bought it “off the wheel”. A true connoisseur!I've been very impressed with this lately. Top marks @Treemover, keep up the good work.
Haven't started selling, will do as soon as it's available. Goat meat Ireland sell it in 5kg boxes, and broughgammon farm in Antrim do goat burgers and rashers etc, really nice. I will be selling mainly in an around Tipperary as that is where I'm from and where I know I can sell.I often wonder how come we don’t eat other meats like other Europeans such as snails, rabbit and pigeon as they do in France?
I am not thinking bats or such.
Is it leg of goat or lamb that they have cured and dried hanging from ceilings of butchers in Italy, they shave it off like rashers?
have never tried goat but would be willing to give it a try. Let us know where you sell it through.
Peacock, pheasant and venison is rare enough to find here too. Yeah that's how the Italians do goat, it's great in lasange. Goat meat Ireland and broughgammon farm are great places to try it it, Nationwide delivery from both.I often wonder how come we don’t eat other meats like other Europeans such as snails, rabbit and pigeon as they do in France?
I am not thinking bats or such.
Is it leg of goat or lamb that they have cured and dried hanging from ceilings of butchers in Italy, they shave it off like rashers?
have never tried goat but would be willing to give it a try. Let us know where you sell it through.
Thank you, Boer and Boer/cross to start. Really want to get Kiko goats into Ireland (Europe) but that well down the line, have make do with what's availableBest of luck, sounds interesting!
What kind of goats will you keep?
Goat meat is very under valued. Had it on holiday thought it was great.
Lower fat than a skinless chicken and just as much protein in it as beef.
Nothing beats a slow cooked goat leg for Sunday roast, or some diced goat on the bone for a stew or curry on a winter night in my opinion. Was surprised it's not eaten more here in Ireland. Goat meat Ireland or Valhalla meats do great goat meat.
Been lucky enough to be offer opportunity to farm 28acres, untouched by anyone for 30years... Got wild herbs, shrubs, young trees, black berry bushes etc. Perfect goat forage. And it's hilly territory. So I'm going to give it a go too. If I can't sell it, I'll happily eat it, and sure St. Vincent de Paul will get some too.
Goat = 0.15 in stocking so 6 to an acre.
And 3 times less methane than a cow (if you can believe that, I'm on the fence with that)
No worries, it's a credit to your family and employees. Yep, the lady at the farmers market gets a good workout cutting those wheels up every week 🙂Thanks Candor, I’m less involved at present, so I can’t take any credit. But thanks. I see you bought it “off the wheel”. A true connoisseur!
Hahaha,The best of luck with your farming idea.
On the goat meat.
Its nearly 40 years ago that a neighbour killed a young puck goat . It was put into our deep freeze here .
I never ever wish to see or taste goat meat again. I think that the 2nd piece was cooked , just in case the 1st time was a mistake.
The rest was thrown out after that . it was a British Saanen .
I've often had rabbit and pigeon, it's a long time since I've had rabbit though as myxomatosis has wiped them out in this area and they never seemed to have come back. There are a good few hares about but I wouldn't hunt them.I often wonder how come we don’t eat other meats like other Europeans such as snails, rabbit and pigeon as they do in France?
I am not thinking bats or such.
Is it leg of goat or lamb that they have cured and dried hanging from ceilings of butchers in Italy, they shave it off like rashers?
have never tried goat but would be willing to give it a try. Let us know where you sell it through.
I can vouch for it, i actually ordered some during the week to have over Christmas and sampled some for my lunch today. l would often have it with some brown soda bread if I wanted to prepare lunch in a hurryThis is on the list to try, several members have recommended it in the past.
Supporting local: Meet Tipperary producer Mairin Byrne of Inch House Pudding
Inch House Pudding in an award winning range of artisan products, made using a traditional family recipe in the heart of Tipperary. When did the business start? It started when my Granny, Mary Ryan, gave my Mam Nora her recipe for black pudding. The pudding was on the menu in the restaurant at...www.tipperarylive.ie
Brilliant altogether I think, the Corkisms are so accurateHe really has it down to a tee doesn't he
It’s alright for you they are not trying to take over your country although I believe there was some of them involved in storming Capitol Buildings.It's funny no matter where you're from.
Tis the real capital boy.It’s alright for you they are not trying to take over your country although I believe there was some of them involved in storming Capitol Buildings.