A friend just dropped off a half of a goat, fresh from the butcher. Tomorrow
she will show me how to cut it up, but after that "it's up to me." It
doesn't look like there's much fat on it, any suggestions? I was planning on
doing the ribs on the grill, and possibly roast the hind leg, but am up for
suggestions on the rest of it.

T. L. Hicks