Goat Ribs

I'm being converted to goat meat. Once again it comes from my goat raising friends at "Au fond des bois". These particular delights have a nice lean quality with all the bone munching fun associated with ribs. You really have to dig your teeth in. As a bonus, you've got a nice little chunk of meat which - as the pork I've previously mentioned - is probably the tenderloin of the goat. Anyways I hereby endorse goat meat.