Goat is my baseline preference for red meat. However it’s a lot harder to come by in the US, never mind in preferred cuts, unless you go to a market patronised by an immigrant population that also prefers goat to other red meat.
I came upon it at a Chinese supermarket recently (didn’t know they ate much goat, or maybe they stock it for other immigrant groups around there who do), and so now I’ve got it going sous vide with a basic marinade, most likely destined for biryani.
Or maybe Champaran mutton or Kosha Mangsho or Kashmiri Rogan Josh. Or even Rendang. So many good choices.
.
