Goat meat was recently featured in the Dining & Wine Section of the New York Times in an article entitled, "How I learned to love goat."
The author points out that while goat meat is a staple in many cuisines around the world, it has recently become a novelty at restaurants in Manhattan and elsewhere.
Goat meat, called chevon, is lower in fat than chicken and higher in protein than beef. Because it's so lean, the author says goat meat is particularly good when braised or cooked with moist heat so it won't dry out.
Read full article in New York Times
