Originally Posted by AlexR
As far as I know, mutton only refers to lamb.
As for the cooking, I'd put slivers of garlic, cover it in olive oil, and put aromatic herbs on it.
I don't tend to roast things (except for beef, where close attention needs to be paid) scientifically. I'd put the thing on medium-high heat for about 2-2 1/2 hours.
I find there's not much meat on goat... Contrary to what you might think, the taste is not strong or gamey.
I have only heard adult sheep reffered to as mutton. But then again, I'm not in an area that eats much lamb or mutton, and goat in nearly unheard of, except by private individuals who may have a few.
I had the pleasure of eating an ornery angora goat that had to be put down, as it was terrorizing the owner. It had the texture and flavor of venison (deer meat), and I found it very tasty. That being said, all meat, whether beef, pork, mutton, goat, or even chicken and turkey, range in flavor depending on the primary feed. Corn-fed goose, for instance, tastes much like corn-fed beef. While a grouse feeding on pine and cedar will have an intense gamey flavor, almost too strong to eat. The same is true of vennison. Deer that have been eating from corn and hay fields will have more fat, and be less gamey than the same animal harvested from a cedar swamp. So, the meat may or may not be gamey, depending on what it's been eating.
As a side note, stay away from animals that have eaten lots of alfalfa. Those it is highly nutritious, and a favorite of grazing animals, it gives the meat, and in the case of dairy animals, the milk, a very unpleasant flavor. I had goat cheese from goats that had been fed alfalfa. I couldn't eat it. And that nasty flavor that comes with herbal vitamins, that's usually alfalfa, again high in nutritional value, lousy taste.
Seeeeeya; Goodweed of the North