Goat hasn't quite caught on here in the States yet, which is a shame, because it is really fantastic. It's healthy, sustainable and above all delicious. I couldn't even find goat meat til a about a year ago when Nolan from Stryker Farm started selling it at the Headhouse Farmer's Market. I am now officially hooked. So much so that I decided to do a 5-course tasting menu featuring it. I really hope that more chef's begin to fall in love with goat as I have and put it on their menus. Chef's are trend setters and can lead the charge. But until then, I'll do my best to promote it on my own.
So I'm presenting over my next 5 posts, Goat, in all it's glory. My intention is to show it's versatility. You'll notice that I didn't use curry or make a stew, which, if you know goat, is probably how you've seen it used. And I encourage anyone who reads this to give goat a try.