Yes, Goat meat. It's what was for dinner tonight. Goat shanks, to be exact. A lot like lamb shanks in texture and flavor, but a bit sweeter, a bit leaner, and overall, maybe even better. Or at least, different. We cooked them in a long low braise, a Jamaican curry. That meant curry powder, some jerk powder, a ton of allspice, some coconut milk, thyme, honey, and of course, some hot pepper. It came out remarkably well, paired with fingerling potatoes and Christmas Lima beans. Yummy. I want to cook more goat.
