Sunday, February 8, 2009

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.

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