goat meat as food cookbooks

Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets,[16] including those that serve immigrants from Asia and Africa who prefer goat to other meat.[17] As of 2011 the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually.[15] While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors,[12] especially in cities such as New York City and San Francisco.[13] Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973