Food

There's a place in Mayfair bit spendy http://www.allensofmayfair.co.uk/

If you can, go to Manor Meats in Hither Green instead...

They own Allens and will sell you the exact same meat for 50% cheaper. The shop in their warehouse is always really helpful. Can't recommend them enough.

oo good tip, thanks

No problem!

Most meats and their respective cuts are available just by popping in but if you're after something you think might be a bit out of the ordinary, give them a call and they'll confirm they can do it.

Will defo take you up on that offer

Buttermilk chicken I bake in the oven. For spatchcock birds I aim for 325F, one round of smoke (6oz of chips) and start checking thigh meat temp at 60-75 mins.

I don't BBQ in metric. It's just wrong.

what time shall i arrive?

Whatchoo bringing to goatfest?

Sorry, we're East. My niece picked up the meat on Thursday at Wells butchers on Well St, it's hit and miss, some days you get an amazing batch, others not so great. Barry's Meat Market on Woodgrange Road is also good. Both places are old school and sensible prices rather than Ginger Pig-esque.

I didn't realise this would set off so many taste buds, apologies.

Should also mention for newbies that whilst goat is tops, mutton is a decent fallback.

On the goat availability, you can generally get it at the butchers in the market in Wood Green. Stall at the back on the left.

In my experience a lot of mutton is sold as goat anyway... Even in Brixton...

Goating it up today. Seen a few recipes, yes or no to ginger and tomatoes?

That recipe you posted looks fine, tho' I'd probably avoid all the posh Indian spices and just chuck in Jamaican style curry powder... Pretty sure I used to put ginger in mine, can't remember which recipe I used... Bone-in goat chunks?

Gonna brine some bone in pork shoulder today, then braise it tomorrow for pulled pork lushness and crackling..
Might do some potato dauphinois as well with some Spring greens for that final autumnal touch..

Okay, goat shoulder from Dombey, got them to cube it, kept the bones 'match.
My marinade:
Half bunch thyme
5 cloves garlic
2 tomatoes
2tbsp Dunnes curry powder
1tsp ground cumin
1tsp ground allspice
Knob ginger
Bunch spring onions
Zest and juice lemon
Squirt ketchup
Black pepper

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I need to see photographs of every step of the journey ^

Every. Step.

Stage 2, lowest heat on smallest ring, lid on, 4 hours in

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look at the size of that pot! I was gonna suggest pressure cooker for energy efficiency but now way that will fit in the biggest one you can get :P

I want goat... And I want it now!!!

Up the Wolves, down the Baggies.

Go fuck yourself

Stage 2. Sauté onion, garlic, 3 deseeded scotch bonnet peppers. Added meat and marinade, salt, bones, bundle of thyme and bay, water to cover. Now for the long slow simmer.

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Has this been resolved yet?

Yep. /burp. Really good. Would goat again.

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