As some of you may have read elsewhere I brought a young wild goat home from Cobar the other day.
& cooked some of it as follows:-

leg....marinated in red wine (muscato..sweet desert wine) & mixed herbs with extra rosemary.

Rolled shoulder....marinated in xtra virgin olive oil, garlic & rosemary, then rolled it full of fresh sage leaves from the garden & tied it with butchers string.
cooked both in the same oven for 3 hrs......beeuutafull...even better than Venison.

I had some "doubting Thomases" telling me how tough & stringy it would be, how wrong were they, it fell apart when I tried to carve it.

sorry no photos, it vanished before I had thought to get any, besides with 5 hungry kids & the same number of adults I think they might have clubbed me & dragged me out of the way to get to it

Mick.

Skip,
I didn't take any "cuts" off, just hung the full carcass in the beer fridge for two days to set up (with feet stick ing through hole into freezer) & filleted the whole thing bare,
main cuts were:-
rear legs with rump attached
back straps
inner loin
shoulders
shanks

havn't tried BBQ, I think it might get a bit tough,

Mick