I bought a goat from Glynwood farm last weekend. I didn't make it a meatshare because goats are small enough for my two roommates and me alone. In fact, a whole goat can fit in a normal-size freezer. They are often less than 35 lbs total hanging weight, which ends up being like 25 lbs. I will be writing a guide to whole animal buying soon, but I have been pleasantly surprised with this goat. I buy lambs often and they vary in quality.
A few weeks ago, after one too many mediocre meals created by my standard issue cooking technique (which is put a piece of meat in the crockpot, cover it with water and broth, dump in some spices, and hope for the best in the morning), I decided to make a goal to actually start following recipes. I haven't been lately because I've been so busy and I've had some living situation issues. My last apartment unmotivated me to cook because my roommates weren't very clean and constantly left food out.
When I was a freelancer and I worked from home it wasn't so obvious to me why Americans are so unhealthy. Now it's tottally obvious. Cooking and the housekeeping the accompanies it takes time and when every adult member of the household works 40 hours a week, that becomes very difficult. It's even worse because most people don't particularly enjoy their jobs and would like to come home and do something they enjoy. Wouldn't it be great if everyone loved cooking? But it just doesn't work that way.
I'm in the process of moving, so I haven't had time for fancy recipes. Luckily there are a few things that can make anything tasty: salt and acid. Adding a dash of acid to a dish can really improve the flavor profile. For example, on Sunday I made pork chops for Chris with rosemary, sea salt, pepper, and a dash of peach vinegar that I got from this awesome store called The Filling Station.
I think some people mistakenly think lamb, deer, and other similar ruminants are leaner than they actually are because many times their fat is discarded. That is a shame. I think you should at least taste an animal's fat before discarding it. Ruminants do tend to convert things to fat less gracefully than pigs do. Lard is nearly always tasty until a pig has been fed something truly horrible. Tallow and other ruminant fats can be a lot more variable.