Down East 2013 ©
Down East's February issue makes special note of the increasing interest in goat meat and goat farming in Maine - and with good reason: Goat meat contains 40 percent less saturated fat than skinless chicken.
When you head down to your local market and pick up a hunk of goat (or order via the internet), here are two fantastic recipes you can cook up for a delicious goat meal. For more recipes please visit www.Thymeforgoat.com. 
If you have your own recipe for "the other red meat", respond below and share the bounty with other Maine goat eaters.
Thyme for Goat Curry
1/2 cup oil or ghee (Indian Clarified Butter)
2 cloves garlic, minced
1 teaspoon Black Mustard Seed
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon fresh grated ginger
2 teaspoons ground coriander
1 teaspoon turmeric
1 large onion, roughly chopped
2 lbs bone-in shank cuts, goat kabobs, or stew meat
1 (28-ounce) can diced tomatoes or 4 fresh
2 carrots, roughly chopped
1 large red bell pepper, seeded and roughly chopped
2 stalks celery, roughly chopped (optional)
2 cups cashews unsalted
1 cup fresh or frozen peas (thawed)
In a large, heavy Dutch oven, heat the oil and saut` the garlic, mustard seed, salt, cumin, ginger, coriander, and turmeric for 1 to 2 minutes. Add the onions, and cook 5 to 7 minutes, or until they are softened. Add the goat meat, and stir to cover the meat with the spices, saut` for about 5 -7 minutes. Add the canned or fresh tomatoes, carrots, peppers, celery. Add water to just cover mixture, simmer covered over medium-low heat for 1 to 1 1/2 hours, stirring occasionally, and adding water if needed. Add cashews and peas, and simmer uncovered until sauce is thickened, to your desired consistency. Flavor to taste with salt.
Serve with rice, flat breads or cous cous.
Thyme for Goat Roast
2-3 lb boneless leg roast
4 cloves garlic, sliced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
Preheat the oven to 325. Insert a knife into the roast to create small pockets for garlic slices. Stuff the garlic into the pockets and place the roast in a large pot. Sprinkle the rosemary and thyme over the meat.
Pour 1 1/2 cups water over the roast and herbs (you can substitute white wine for the water). Cook for 1 1/2 to 2 hours or until internal temperature reaches 145 for medium rare and 160 for Medium.
Remove the roast from the oven and let it rest for 5 to 10 minutes. Slice thin and serve with cooking juices spooned over the meat. Left over juices and meat make a wonderful soup or stew.
*Recipes courtesy of Thyme For Goat