cooking roman goat?

[Iulia Cassia Vegetia]

Ooooh, this sounds good. I don't think I've ever eaten goat. Is it a juicy sort of meat, like lamb?

Goat is very tender and juicy and rather delicately flavored if prepared properly. It should be seared (I lightly coat the meat in flour and use olive oil with a touch of peanut oil to avoid burning ) first before boiling if you make a stew to keep the juices and flavor in the meat. A touch of vinegar-maybe a teaspoon-offsets any gaminess as well as tenderizes the meat.