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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

We had an interesting conversation yesterday with the owner of a small farming enterprise which is open to the public. Designed for the family she has all sorts of animals that visiting children can interact with. She needed to get shot of 12 plus castrated billy Kids for fattening etc. They are about eight months old. The owner needs a constant supply of surplus Billy kids each year just so children can bottle feed them and then she must be rid of them Very Happy

We are going to have a look today but it seems to good to miss. Now here`s the rub. Twelve may be too many for me, so if anyone would like a bit of the action let me know. They may well be free Very Happy

Also. I need to get a herd reg number. Can anyone give me the phone no of the department for this please?

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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Well as an update this enterprise sucks. I am sure that if I could get them to Dublin then they would sell but up to now I have only sold three. To someone in Dublin. All is not lost though. The meat is superb, all the family likes it so the challenge now is to fine enough ways to cook it. I will try Goat sausages in the local farmers market.

Cheers.
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Rebecca · Posted: Sun Jun 29, 2008 9:09 pm Post subject:

Hiya

You got your herd number and goat id ok? For others just look up your county DVO (district veterinary officer) in the govt pages of the phone book. When I filled out all the forms I was sent Sheep documents, but it just took another phone call to have the Goat docs sent out instead.

Did you find a local slaughterhouse ok?

Goat roast ;
rub salt into the roast, push garlic slivers and rosemary leaves into holes cut in the skin every few inches. Cover with a dash of olive oil and balsamic vinegar. Give a 10 min sizzle, then slow roast. Yum!

Another delicious way is to put the roast into a casserole dish with a lid. Add a couple of glasses of red wine, a sprig of rosemary, a few cloves of garlic, a tin or two of toms, half a tin of anchovies, a dash of balsamic vinegar, a handful of olives, some chopped carrots ... slow roast.
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admin · Site Admin Joined: 13 Dec 2006 Posts: 227

That's bad luck , Wayland . Wish I was nearer because I would certainly take some off you . Probably my favourite meat .
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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Hi. Yes we have got the number etc. Our number is a sheep one and this is the standard procedure in these parts. Apparently. The locale slaughter house is happy to do the biss and he is a very good butcher. the carcasses are hung for a minimum of a week and the meat comes bagged up and frozen. I will carry on with the goat meat just for the family. Just had a great shepherds pie

Cheers.

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