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BTD Forums  /  SWAMI Xpress  /  Goat and/or Lamb - diamonds
Posted by: ginnyTN, Tuesday, March 4, 2014, 1:41am
So, my SWAMI lists goat, lamb and rabbit as diamonds.  (mutton also, but I'm not going there!)  

Rabbit is not on the horizon for me either because of the cost, and I'm not going hunting to get my own because of the horrendous amount of chemicals used around here on lawns and golf courses where the rabbits reside.  So that's out.  

Never having eaten goat meat before, I now find I really like it, especially since I figured how to best cook it so it is "meltingly tender"!  I always used to really like lamb but am now finding that it doesn't keep me full.  It's almost like beef used to be before I went on the ER diet:  I eat the lamb, but an hour or so later I'm really hungry again.  

When I eat fish, poultry or goat I don't get hungry again for several hours.

QUESTION:  Do I really need to rotate lamb in my diamond red meat portions, or will I be OK just eating goat meat?  I'm supposed to eat red meat 3X per week.

Hope someone has some good information that can help me here.

Thanks.
Posted by: Victoria, Tuesday, March 4, 2014, 2:39am; Reply: 1
Eat whatever you will eat.  

What I mean is, if there is a Diamond meat that you enjoy, that's great!!  Eat it regularly.  It will be so good for you.  If you're trying to force yourself to eat something you don't like, you may not eat it.  And if lamb leaves you hungry, well, maybe you could eat it occasionally and eat more of it?

But enjoy that goat meat and please tell us your secret for cooking it so that it is tender.  :)
Posted by: Seraffa, Tuesday, March 4, 2014, 3:02am; Reply: 2
Goat is so good for me too I would eat it 3 times a week. It's just "a red meat" to your SWAMI but if you feel that good, check the nutritional value. It's very high in B12 and zinc, copper! All nutrients we must have as physical age increases  :) I think of goat as natural vitamins and mood lifter  :)
Posted by: ginnyTN, Wednesday, March 5, 2014, 12:20am; Reply: 3
Victoria,
The "secret" I found is to use 2 to 3 times the amount of chopped onion that you would think is the right amount and to cook it slowly, covered, for longer than you think it takes - then it actually becomes "meltingly tender".  Onion is not only a great tenderizer, but is so beneficial that using an extra amount is just a bonus for us.  And I always let the onion sit for at least 5 minutes after cutting to develop the most beneficial combination of sulfur compounds. - I just cut the onion first and then cut the rest of the things for the meal.  

Seraffa,
Thanks.  I've only been able to work in 2 out of the 3 meals per week of red meat because we old folks just can't eat THAT MUCH of anything that is listed on my SWAMI, but might go for 3 if that would give me enough B12 to be able to quit buying the B12 patches I've been using for over a year that give me enough energy to keep going through the day...........   :K)  (And we could still eat lamb very occasionally since I can order all grass fed lamb from the same place I order the goat meat.)  
Posted by: susanC, Wednesday, March 5, 2014, 12:52am; Reply: 4
I need to find a source for goat. My only 3 choices for meat are lamb, mutton and goat. Ginny you have tempted me to cook goat now. Whenever I've had it in restaurants it has always been yummy.  I'm going for it! :) Thanks.
Posted by: gulfcoastguy, Wednesday, March 5, 2014, 1:45am; Reply: 5
Thanks for the info on goat. I've mostly cooked it in a slow cooker but I might try it in an enameled cast iron pot. Have you tried marinating it in yogurt with curry spice for about a day?(or any other type or swami appropriate spice). I know a goat farmer and she sells at our farmers market. Free range but a bit pricey.
Posted by: Spring, Wednesday, March 5, 2014, 4:07am; Reply: 6
Quoted from ginnyTN
  I always used to really like lamb but am now finding that it doesn't keep me full.  It's almost like beef used to be before I went on the ER diet:  I eat the lamb, but an hour or so later I'm really hungry again.  

When I eat fish, poultry or goat I don't get hungry again for several hours.

QUESTION:  Do I really need to rotate lamb in my diamond red meat portions, or will I be OK just eating goat meat?  I'm supposed to eat red meat 3X per week.

Hope someone has some good information that can help me here.

Thanks.
Lamb has the exact opposite effect on me! I always eat it in a stew, though, so that may have something to do with it. I feel very full and satisfied after eating a bowl of it - for several hours. But I don't see why goat wouldn't be fine to eat instead of rotating the lamb.

Posted by: Victoria, Wednesday, March 5, 2014, 4:13am; Reply: 7
Thanks for the cooking tips, Ginny.  Do you usually use a crock pot?  Well, I love onion a lot, especially red onions!  Now to find a source of goat meat.  I have a steady supply of local lamb, all pasture-raised.  It's quite awesome and very different than mutton.  I'd love to expand my options to goat meat.
Posted by: ginnyTN, Wednesday, March 5, 2014, 5:35am; Reply: 8
Victoria,
No, I never use a crock pot.  I had one and gave it away because I never used it.   Actually, I did use it a couple times but couldn't stand the suspense of not being able to lift the lid to check on how things were progressing.   (bit of a control freak, there.....)  Now I'm strictly a stove top (or sometimes oven) person.

gulfcoastguy,
Yogurt is now a total avoid for me on my new SWAMI.  I used to use a LOT of goat yogurt and absolutely loved it - and it never bothered my sinuses like cow milk yogurt did.  It has been a total challenge to cook now without using any yogurt!  And YES, I think really high quality goat OR lamb that is 100% grass fed is going to be pricey no matter where you get it.  
Posted by: yaeli, Wednesday, March 5, 2014, 5:48am; Reply: 9
Quoted from ginnyTN
The "secret" I found is to use 2 to 3 times the amount of chopped onion that you would think is the right amount and to cook it slowly, covered, for longer than you think it takes - then it actually becomes "meltingly tender".  Onion is not only a great tenderizer, but is so beneficial that using an extra amount is just a bonus for us.  And I always let the onion sit for at least 5 minutes after cutting to develop the most beneficial combination of sulfur compounds. - I just cut the onion first and then cut the rest of the things for the meal.
Thanks Ginny, I find this into invaluable  :)(dance)
Posted by: Averno, Wednesday, March 5, 2014, 12:27pm; Reply: 10
Quoted from ginnyTN

Yogurt is now a total avoid for me on my new SWAMI.  I used to use a LOT of goat yogurt and absolutely loved it - and it never bothered my sinuses like cow milk yogurt did.  It has been a total challenge to cook now without using any yogurt!


Ginny, can you have Quark cheese? This brand is fairly popular, but you might have to ask the stock manager, as it could be in any number of places around the store. I substitute it for yogurt or sour cream in all kinds of recipes with good results.

http://www.vermontcreamery.com/quark-1

Apparently, it's also easy to make yourself.



Posted by: Victoria, Wednesday, March 5, 2014, 5:17pm; Reply: 11
Quoted from ginnyTN
I think really high quality goat OR lamb that is 100% grass fed is going to be pricey no matter where you get it.  


Yes, it is, and still, it's the only kind of meat that I eat.  It's certainly not that I have money to spare, but I make it work by eliminating other expenses that aren't really as important to me as high quality foods.

Also, I'm eating smaller portions of the fine quality grass fed meats and feel even more satisfied.  So the money stretches farther.
Posted by: ginnyTN, Wednesday, March 5, 2014, 7:35pm; Reply: 12
Averno,
Thanks for the suggestion about the quark cheese.  That is one thing that I've thought about making but never seemed to get around to doing.  It's a neutral for me.
  
Ricotta cheese is a beneficial and that's why I used it to make my homemade peach ice cream that I talked about on the "ice cream for supper" thread. I've also thought about adding fresh lemon juice to the "creamed out in the blender" ricotta to see if it comes close to yogurt or sour cream.  However, when I tried to make creamy ranch salad dressing with the ricotta hubby thought it was good. I did not.

It all comes down to spending more time in the kitchen playing with my food   (woot) ;D   ::)   :K)   (dance)
Posted by: JJR, Monday, March 10, 2014, 9:23pm; Reply: 13
For some reason goat always upsets my stomach.  Which is depressing too because I like it.  And we have a local company that offers organic goat.  AND it's cheaper than lamb or beef or any of the other organic meats.  I remember buying a pound for 4 bucks a couple of years back.  Lamb is like waaaaay more than that.  

I wouldn't worry about not eating lamb.  You're eating other good meats.  That's great!!!!


And one more thing, just ignore the "A's shouldn't eat red meat" crowd if they show up.  It's a prevailing attitude on here sometimes and it rubs me the wrong way.  Because I too also have a good amount of red meat as diamonds on my swami and sometimes when people talk about A's and AB's eating red meat, they have a tenancy to sound like we are doing something wrong.  Which we aren't.  I realize some A's and AB's don't do well on it though.  
Posted by: Amazone I., Thursday, March 13, 2014, 7:27am; Reply: 14
goat can be sometimes very dry in taste and conistence ::) :P I also prefer lamb....
gives always a special effect to me after devoration ;) ;D...(smarty)(woot)(hehe)
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