Anybody done anything with these yet? I bought a pack of two last week (I was actually looking for oxtails; alas, there were none). I wasn't sure of the goat's maturity (kid? or mixed up teenager?) so didn't know if roasting would be the best treatment. I decided to treat them more or less like lamb shanks; I seared them, then cooked them in my pressure cooker with a large shallot, some grains of paradise, salt and a couple of Turkish bay leaves. Oh, and of course some water, and a big splash of red wine (Rhone varietal blend). I cooked them on high heat for about 40 minutes. SO good...the goat was near falling off the bone, and the broth was delicious. I just had some a little while ago with some of the same wine I cooked it in.