Goat vs Lamb Curry

This has been on my mind for several months. Seeing the post on how to cook goat sorta nudged me to ask --

Why is goat curry at Indian restaurants always served with bones, but lamb curry isn't? It's gotten to the point where, if I see bones, I assume it's goat.

Is there there a practical (preparation) reason, "it's always been done that way," or merely a visual cue as I mentioned above?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: