If you're anything like me, you've eagerly devoured the recent spate of goat-forward articles but found yourself strangely frustrated afterwards. The course is clear for the dirty-dishes-avoiding, college-fund-raiding diner-outers: grilled at Berkeley's CafÃ© Rouge , spit-roasted at Washington, D.C.'s Komi , tacos at New York City's Cabrito , or (write in local favorite here). But the trendlet spells nothing but trouble for home cooksâ€”because most of us don't know a thing about goat meat.
There are so many burning questions. Where do you buy this caprid flesh? Which body parts are the tastiest? Should you grill, broil, roast, sautÃ©, or braise? And then there are the nagging doubts. Goats have a reputation for, well, stinking. Is there any truth to that? Or perhaps you're still recovering from a traumatic encounter with a mouthful of gristle.
On your behalf, I've thrown myself into this breach. The three videos below chronicle my quest to learn to buy goat meat like a pro. Each shows a different kind of merchant and some topics to master before your shopping expedition. On a family farm, we get schooled in goat background checks. In the kitchen of a gourmet store, we help a chef butcher a shiny, red specimen. The final piece, a trip to an ethnic groceryâ€”burn rate: one or two horned beasts per weekâ€”explains halal meat.