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I suspect that there is a level where the observation is made by the minds eye. But you may be onto the reason for the different shapes of rib bones, a blind man would not be able to see the goat hair on the lamb roast but he can feel the bone.
The rabbits have the flat rib bones and the cats the oval ones. Works the same for sheep and goats.
They are all tasty. What the eye doesn't see the heart doesn't grieve.
Didn't notice the sheep/goat thing. I'm going to take notice now you mention it. All those hobby farmers raising those Damara "sheep" - I swear those things have goat's eyes.
The answer could be in the tails! Unless tails have been docked, a goat has a very different tail. Bit hard to incorporate that test into the "What Kind of Roast Meat is That?" roasters guide to meat identification.
I suppose this conversation is vaguely related to fireclay, isn't it?
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