Goat is the most widely consumed meat in the world, but unless you live in an ethnic restaurant enclave, it's unlikely that you're a convert—yet. Henry Alford has recently been impressed by "chevon," the meat with less fat than chicken and more protein than beef. He describes his journey in the New York Times.
A goat taco first entranced Alford with its "jungle lamb" flavor, and "suddenly I was go go goat." Getting the meat yourself is a bit difficult —many butchers don't stock it daily, and farmers' markets seem to offer mostly frozen—but once you've scored some, you'll be ready to make anything, from pasta sauce to chops.