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I buy goat meat at the Farmer's Market in Seattle and use it in stews. I have a really good recipe for a goat and rhubarb stew that I think I am going to have to make soon!

I love goat. I buy it from time to time, using online from Goatmeats.com, the Website of Copeland Family Farms. They sell a leg of goat that is wonderful roasted, as well as other cuts and sausage. Goat meat is wonderful.

Awesome stuff, lots of flavor but you left out the Greeks as a source, which is a huge oversight considering that Easter is approaching and for many it would not be the same without a whole kid roasted on the spit. Although its best to let your neighbors know if you plan on replicating this feast as there have been calls to the police about people roasting dogs.

Goat is pretty tasty. I've only had it in Korean goat stew (managed to find a picture of it on flickr: http://www.flickr.com/photos/m500/2604913218/) and the spicier the stew, the better! Especially since it's usually topped with a mixture of perilla seeds, sesame oil, and red pepper paste and flakes. The combination of flavors is amazing!

I love to make my own goat cheese and yogurt. This summer, I'll have to keep an eye out for goat meat.

Here's my version of curry goat--I cooked this in the Cayman Islands and served it with breadfruit from the condo manager's tree:

http://www.flickr.com/photos/art_chel/2432076715/

I would not pass up curry goat if you find yourself in the Caribbean.

Here's a simple roast kid that I had in Spain:

http://www.flickr.com/photos/art_chel/1458684674/in/set-72157602199337624/

If you live in or near a Mexican neighborhood, Birria is a good dish to try at a place like this:

http://www.flickr.com/photos/worldbfree/2739477807/

It's a spicy goat soup: http://en.wikipedia.org/wiki/Birria

Love goat. Pick it up at Marin Sun Farms in the Bay Area.

I love goat meat. I grew up eating a dish that is very common in mexico called birria. My grandmother makes it a lot, oh how I miss it!

Birria! Oh, man. Frontera in Chicago was serving it every Tuesday awhile back; I'll have to see if it's still on the menu.

I can get goat in my brooklyn neighborhood. I made some curry goat one time, and it was a huge success with my dinner guests. many of which NEVER ate goat before.

I know mutton as sheep (ie. not goat and definitely not lamb). Sheep tastes very different from lamb, thus the distinction of calling it mutton. This also makes sense from the presumably French root of the word (mouton means sheep in French).

Ah, goat meat. This brings back memories of my childhood, particularly the time when my father gave me two kids (young goats) to look after. He subsequently invited friends over, slaughtered them and made them into a stew.

I'm vegetarian now.

Love, love, love cabrito, which is especially young kid. I'd never heard of calling goat mutton until I went to India and realized all the mutton dishes there are not made from sheep meat but rather from goat. And also delicious.

Adult goat meat can be tough (and is much more pungent than kid, which itself is a little tangier than lamb) so it lends itself well to spicy/strongly flavored Indian braises.

Birria is so tasty. If made at home, it's only done for special occasions, like weddings and stuff... I have only heard and not witnessed (thank Jebus) the purchasing of kids to slaughter at home.

This is done a lot - and I live in the middle of los angeles.

Yup, same here with the Birria. Birria Jalisco in Boyle heights in Los Angeles has a really nice refine version of it. The best part is that you can go there with your own crock pot, and they will fill it up for you, add some hand made tortillas on the side, so you can eat at home!

I've never cooked goat, but LOVE goat roti... mmm...

@ art--

first time I ever had goat was in the early 80s at Wellie's Cool Spot in Grand Cayman-- did you happen to see it when you were there?

Question. Since its low in fat, wouldn't you want to cook it *quickly* rather than slowly, as described above? I think of long, slow cooking when i think of fatty, marbled cuts of meat. Lean cuts of meat (like chicken breast) are best pan fried.

Am i missing something here?

For more goat info and delicious recipes, check out my (similarly titled!) post from last month:

http://www.salmoncabin.com/2009/02/goat-butchery-101.html

Hi 212gretchen,

don't know if you'll see this but I sure did see curry goat at Wellie's (which happens to be one of my favorite places to eat on the island!)

here's turtle stew at wellie's:

http://www.flickr.com/photos/art_chel/2432305717/in/set-72157604666261248/

@mh330,

I think you skiped over the fact that goat can be tough. a chicken breast is lean, but tender, so it can be cooked quickly. Goat i would consider the same as lamb, if you had goat chops i'm sure they could be cooked quickly, but the more common cuts are leg cuts, which are tougher and require longer cooking to break down the meat.