Goat is not the other, other white meat. It's actually the other, other, other red meat. But it's often much healthier than its red meat cousins since it tends to be leaner — those watching their cholesterol can have their meat and eat it, too.
Sometimes called mutton (depending on the country; the term is more widely used for sheep) or chevon for grown-up goats, or kid for the babies, goat is a staple protein in many types of cuisines. Occasionally considered a lawnmower with legs since it forages aplenty, restaurants of all stripes feature goat on the menu in various iterations. From upscale spaces on 14th Street to the affordable holes-in-the-wall in Bloomingdale, from New American to Bangladeshi and Jamaican, there are no shortage of ways to put goat on the plate. Have it curried. Have it wrapped in a tortilla. Have it with West African fufu (boiled starch). However it's prepared, here are some places to find it.