Lamb and goat are not high-volume meat products in the U.S., and they are most commonly consumed by various ethnic groups where tradition and culture drive the preferences for them. Although both lamb and goat may be used in Texas Barbecue, lamb may be most often used in West Texas, and goat, especially cabrito, would be prepared most often in South Texas. For class, we prepared lamb and goat three different ways: spit-roasted goat, crown rack of lamb, and rotisserie-roasted rosemary lamb leg. The spit-roasted goat was placed… Read More →