How I Learned to Love Goat Meat

[lsanderson]

NOT LAMB, NOT BEEF... Goat meat is a staple in many cuisines around the world but only recently has become a novelty at restaurants in Manhattan and elsewhere.
By HENRY ALFORD
Published: March 31, 2009

YOU never know where goat will take you. When I asked the smiley butcher at Jefferson Market, the grocery store near my apartment in the West Village, whether he had any goat meat, he told me: “No. I got a leg of lamb, though — I could trim it nice and thin to make it look like goat.” I politely declined. We fell into conversation.
...Think lamb, but with a rustle in the bushes. Think ... jungle lamb...
...the meat is as tender as a Jennifer Aniston movie...
...an Anthony Bourdain recipe, you cook a garlic-clove-studded leg of lamb — or, in this case, goat — in a Dutch oven so it can have all the benefit of sitting for five hours in a pool of white wine and 20 more cloves of garlic...
...At evening’s end, as my wine-fueled guests prepared to scramble down the stairs of my four-flight walk-up, it was all I could do not to tie tiny bells around their necks... More

Cute Writing -- there's also Chaucer and S E X...

Comments

[artkouros.livejournal.com]

I sister has started to raise goats. She says they're too smart for food. I say smart animals taste just as good as the stupid ones.