Leg of Lamb...

[parrothead]

Since mature goat and lamb (mutton) taste very similar and are prepared very similar, nothing about goat is really off-topic.

Actually, I think Lamb has a stronger flavor (could just be me). Therefore I stay clear of it most of the time. I have a neighbor that cooks it up 3 or 4 times a year, so that satisfies any need for that. After all of this talk, I might just have to find me a goat to cook up on a spit come springtime.

[Mark]

Phil said smoke at 240 till internal 130.

Isn't 130 too low?

[parrothead]

I would think so. I would think same temp as beef.

[fivelombardis]

Originally Posted by DFLittle

In south Texas you gotta be careful -- a lot of Anglos think barbacoa is just barbeque with a Mexican name :D :D :D

Saturdays at some of the local places -- grab a tortilla, fill it up, and watch the grease run over your hand and down the arm as you chow down!! :D

Damn I miss San Antonio!! :D It's tamallis are all over the place right now for the holidays! Lights on the River Walk! SPURS basketball :D

I do have one job app working for San Antonio -- I think the boys would help me move the family back!!

hey Dave, did you know that barbacoa meat comes off of the cow's head? and have you ever tried lengua?

[chad]

Fortunately or unfortunately I've tried it all -- none made me sick but some I'd not care to duplicate!! Unless there are great quantities of Lonestar longnecks! :D

Lot's of goat is cooked around the south Texas area, too!!