Point well taken cliveb. I get impatient with folks who will not try goats' milk or meat. They will say they do not like it, and when I inquire if they have tried it...they say....." noooo, but I think I would not like it"
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The pictures of the smut were very interesting, thanks for posting. I was aware that it looks different in its growing stages. I mostly find it in its mature, black inky stage, and I too, was referring to the appearance of it when saying it was not pretty.
I did try haggis once, but have never eaten chittlings or goat thingies. When butchering the goats, I incorporate the heart, kidneys, liver and what I call the mystery organ, into the ground meat, because I can not sit down to a plate of liver but want to get these parts in my diet. As to the goat thingies, I remove these from week old bucks, and toss them to my cat, who has yet to eat one, so I later collect them and put them on the compost pile for the possums. Besides not looking appetizing either, they are just too small to fool with. But, how would one cook them, and are they eaten at this stage, from a week old animal?
