why do dishes made from goat or duck typically include bones?

Question

Is this related to their biology? Primarily cultural (like the kinds of dishes)? Something else?

In: 3

Answer 1

I do not agree with the initial premise.

There are plenty of dishes in Asia that have goat or duck but deboned.

For example, shredded duck fried rice or goat biryani or stew and soup made from both.

Similarily, there are plenty of dishes that are not goat or duck that include bones. Fried Chicken. T-bone or ribeye steak. Barbecue Pork ribs. Soups all typically leave bones in for flavour. Some fish can be eaten with bones, like eel or certain small sweetfish as the bones are too soft to cause harm.

So perhaps it is just that your exposure to dishes with duck and goat are just the ones that happen to have the bones in.