"At a recent goat tasting in the Blue Hill at Stone Barns kitchen in
Pocantico Hills, N.Y., Mr. Niman’s young goat was compared to pan-seared and
roasted loin and shoulder cuts from both a small Vermont grower and what the
chef Dan Barber called “commodity goat.”
The commodity goat was slightly musty and chewy. The Vermont goat was as
tender and mild as lamb. The Niman goat was like lamb, too, but a lamb with a
big personality. The meat was sweet and vegetal. The fat, what little of it
there was, tasted rich but felt lighter than olive oil. "