In this recipe, Kyria Maria used a shoulder of Nanny Goat roughly cut into chops, or what she referred to as Mother Goat, so she had to boil it first to tenderise and remove some of the fat. It produces quite a bit of fat and Kyria Maria leaves the boiled goat in the broth to keep it soft until she needs to use it. She boils it for about 45 minutes. In Australia, goat tends to be much younger, smaller and leaner and so can be cooked for a much shorter time. For a small goat (approx 8.5 kilo whole goat), ask your butcher to cut the leg and shoulder into thick chops. Otherwise, just halve the quantities and use either shoulder or leg chops. Lamb can also be substituted.