Backyard Aquaponics
A place to discuss aquaponics

I think hogget is a type of lamb, but I'm not quite clear on what the difference is.

i couldn't help myself, i had to look it up, apparently its a lamb less than a year old that hsn't been sheared yet. Big mich will confirm or deny

Goat ... you've got to be kidding (couldn't help it).

Pretty much right guys.... not lamb, a little older (around 12 months), but definitely not mutton.

Bit like veal, yearling, beef

Sweet as lamb but larger in size like fuller grown sheep (mutton)...
spose you could say a teenager... lean and mean, not tough or withered

To be a little more technical...

The definition of a lamb in Australia has long been very simple: a young sheep that has not yet cut adult teeth.

If the teeth have broken through, the animal becomes hogget and its carcass does not get stamped with the pink branding that has always given consumers the confidence that they are getting lamb.

New Zealanders deem an animal with up to two adult teeth a lamb, and there is a big price difference between premium lamb and more downmarket hogget.

Spot on, Rupert, near full-grown, but not aged. My FIL used to kill off the old slow sheep for the farm kitchen, which is probably why my wife's family all have teeth and jaws you could crack ball-bearings with, through all that chewing exersize. Then I came along and started butchering the young, fast ones and we all had decent meat for a change. The 8-year old stuff we send to Saudi Arabia is almost in-edible, it's that tough.

They make sandals out of them so they don't burn their feet on the sand .. don't they??

Ewww lmao! (i love an awful pun)

We call hogget '2 tooth' around here

Goat is really nice, we've got a butchery in the area that specialises in goat meat.

I'm with you Jaymie

yeah, goat curry is delicious

Goat is exellent eating,there are thousands of ferals running around the bush(goats that is) in Kal.We usually cook them in the camp oven or weber Yum

When I was over in Kalgoorlie for a Geography camp, we stayed on a huge station, where they gave us a goat to cook up. I really liked it, couldn't tell the difference really, if anything it was a bit sweeter meat.

The property is 125,000 acres or something and they had 72,000 sheep, we didn't see one living sheep the whole time we were there... and that was what we were studying. That was 3 years ago now, hate to think how the drought has effected them now.

Site soon to be re-named -- Big Mick's Galloping Bush Gourmet Show. Any-one got a decent recipe for Blue-Tongue lizard ?? LOL

Nah Mike...

but goanna, now that's another story

yeh I have do you want it?