tuberider said:
Goat at a glance
With more California ranchers raising goat, the fresh meat is increasingly available to chefs and home cooks.
How to cook it: Goat can stand in for lamb in most recipes, and the commercial cuts are similar to lamb cuts (shoulder, leg, loin, etc.).
What to look for: Younger animals will have white bones and yield tender, milder-tasting meat. Older animals' bones will be yellow and have a higher ratio of meat to bone.
What it costs: Prices for the fresh meat range widely. Bone-in goat shoulder runs about $4.99 a pound at the halal markets in the Bay Area, $7.99 a pound from Marin Sun Farms stand at the Ferry Plaza and Marin Civic Center farmers' markets, and $11.99 a pound for the Niman goat at Bi-Rite Market in San Francisco.
Where to try it: Restaurants including Oliveto (Oakland), Kokkari (San Francisco), Evvia (Palo Alto), Cafe Rouge and Eccolo (both in Berkeley) serve fresh goat dishes. Many Indian and Mexican restaurants also feature goat specialties.
- J.F.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2008/07/30/FDNP11R7VE.DTL#ixzz0qwaVCQRb