A couple years ago, I went to Del Posto and had the special, which was "Goat Three Ways." One was goat cheek, of all things, which was absolutely tender and delicious; another was the leg, which was served falling off the bone, and the final cut resembled a lamb chop, and was cooked quite simply.
This is the only way that I have truly appreciated goat. I've been searching everywhere for some kind of recipe to mimic this. Anyone know what I'm talking about or have suggestions of how to cook goat in an elegant Italian fashion?