How I Learned to Love Goat Meat. With apologies to Burque Babble's pet chevron, I cut and paste below from the April 1st New York Times piece by Henry Alford.
Their unappetizing visage is simultaneously dopey and satanic, like
a Disney character with a terrible secret.
My conversion moment came this February when I went to the West Village
restaurant Cabrito and had the goat tacos. This hip taquería-style
restaurant — which is named after the baby goat that is pit-barbecued
in Texas and Mexico* — marinates its meat for 24 hours before
wet-roasting it over pineapple, chilies, onion and garlic. The
resultant delicious pulled meat is tender throughout and slightly crisp
and caramelized around the edges. Think lamb, but with a tang of earthy
darkness. Think lamb, but with a rustle in the bushes. Think ... jungle
lamb.
Suddenly I was go go goat. I wanted to order goat in as
many restaurants as possible. Shortly into this process, a friend asked
me, “Is it gay meat?” Confused, I said, “There’s nothing gay about it
at all.” She explained, “No, I said is it gamey?”
*New Mexico too.