Espinazo de Cabra

hunterbost

Not sure which forum this belongs in, but figured this is an "ingredient"!

I live in a Central American country and just purchased "Espinazo de Cabra", or Goat Spine, at a local organic market.

As best I can tell, it is a cross cut of the spine, including some the loin. Not sure if it comes from the neck, back or tail area. Not much luck online figuring it out. It sort of looks like a cross between lamb chops and oxtail.

Would you recommend "low and slow" sous vide (like oxtail or osso buco) or high heat on a grill (like lamb chops)?

New to this cut and new to goat - not sure how much connective tissue "espinazo" has.

Thanks.

tshewman

A picture would be helpful and if the spine does contain part of the loin, removing the loin seg.ent would make things easier as there is little connective tissue in comparison to the spine. Loin should be straight forward (not high temp, nor long cooking period) and depending on the meat on the spine, lower temp for long period would be my first consideration.