It depend's how you are trying to cook it ...and what kind of taste are you going for it. You can chop into small pieces and cook Nepali style, I like it best when used less tomatoes and onions than regular chicken curry. Also cardamom / cloves /bayleaves makes lamb or goat better nepali style. Now if you don't want to do nepali , you can roast it or slow cook it in a slow cooker for a stew. The slower you cook the juicy and tender you will have when you roast it. OR if you like it medium-rare you can always SALTBAE it with just salt and pepper. Google SALTBAE if you don't get the reference.

I tried bought boneless Australian Goat meat. Made momo , it did not taste as from regular frozen. Swekuwa was okay. You have to check old blogs. I had posted one. Last edited: 12-May-17 01:00 PM