Jamaican Cookery

How to marinate goat's meat. This is three pounds of ram goat's meat; the neck area. I rather the  neck area because I like bones, and the neck area is very bony-bony as we say in Jamaica. However, you can use any section of the goat that you prefer.

The Buck is called "ram-goat or rammy' in Jamaica

Ingredients
3 lbs. goat's meat
2 tbsp. white vinegar, to wash meat

Mixed herbs
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. parsley

Mixed spices
1/2 tsp. Badia complete seasoning
1/2 tsp. chilli
1/2 tsp. all-purpose
2 tsp. Indian curry
1 tsp. salt
Few seeds pimento, crushed

Fresh herbs
3 stalks escallion, roughly chopped or minced
Hot pepper
1 onion
4 cloves garlic
5 small Irish potatoes, peeled

The goat's meat is very lean. However, there are a small amounts of fats that I leave on, so that it can render when cooking to give more flavour. Traditionally, the goat's meat is cut into tiny pieces but I rather to cut mine into medium-sizes.

Wash goats meat with white vinegar and then rinse with water. You can use lemon or lime juice instead of the vinegar, after that drain excess water from the meat.

Put the goat's meat into a large container and add the Irish. Add the mixed herbs and the blend of spices. I am going to curry the goat's meat, so I added 2 tsp. of Indian curry. If you are stewing the goat's meat, omit the curry and use 2 tsp. of food browning instead.

Use both hands to rub the curry and spices onto the goat's meat. Add the fresh herbs

Cover and marinate in the fridge at least two hours before cooking. On the other hand, it can be  kept in the fridge for up to three days.