Courtesy of Danielle Langloism, Wikipedia CCLFalling for goat meat
New York Times writer Henry Alford admits he’s late to the party, the party that’s recently made goat meat a novelty in restaurants in Manhattan and elsewhere.
His conversion came over goat tacos in the West Village restaurant Cabrito, where, in Alford’s words, the “delicious pulled meat is tender throughout and slightly crisp and caramelized around the edges. Think lamb, but with a tang of earthy darkness. Think lamb, but with a rustle in the bushes. Think … jungle lamb.”
In this funny story, Alford guides us to Manhattan’s goat meat party and his small crusade to get more goat meat in local stores, at least the ones in his neighborhood.
