Goats for Meat

I get a lot of questions about goat meat and its nutritional value and how to cook it. The article in the October 15, 2008 New York Times below, is a brief summary from several points of view.

Layla in the barn

It was pointed out to me that according to this article, I am a boutique farmer. That is the product I am going for, the natural milk fed and grass raised animal, but there may those older animals coming down the road too.

With Goat, a Rancher Breaks Away From the Herd

http://www.nytimes.com/2008/10/15/dining/15goat.html?th&emc=th

Braised Goat Shoulder Rubbed With Spanish Spices

http://www.nytimes.com/2008/10/15/dining/151grex.html?_r=1&ref=dining&oref=slogin