2011: Washington Post Article: Goat meat, the final frontier
2009: New York Times: How I Learned to Love Goat Meat
2007: New York Times: The Way We Eat: The Year of the Goat
As a nation, we are rapidly embracing this red meat as an alternative to beef, which has become increasingly expensive and unsustainable. Goat is a lean meat, higher in protein and iron than beef. It's lower in fat & cholesterol than even skinless chicken breast. It's milder than lamb and has a buttery, rich, tender taste when prepared properly. I'm on a quest to to discover great recipes and cooking techniques for goat, as well as to find the best restaurants serving goat. Like our Facebook page or follow us on Twitter to get all our posts.