Indeed, in Florida, one supermarket chain is beginning to carry goat meat next to poultry, pork and beef in the meat case. Their customers with family roots in South America and the Caribbean are demanding it. With the growing interest in all ethnic foods in this country, the interest in goat meat is certain to expand to other states. Goats are naturally low in body fat, with only 51 calories per ounce. A four-ounce serving of roasted goat contains only 85 mg of cholesterol.
Goats can live and thrive and produce goat meat on almost anything.
Goats eat hay, grass, leaves of trees, branches, even kudzu. It may be a while before goat meat is available in every market in America, but it is on its way. Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve.