Cooks from Latin America to Africa to India adore goat, which is similar in texture to lamb but leaner, with a sweet, gamey taste. Now the meat is finding its way into more California kitchens as a growing number of goat farms open throughout the state. Bob and Terri Blanchard of Old Creek Ranch, in the Central Coast town of Cayucos, began selling their splendid goat meat to home cooks just a year ago (oldcreekranch.net). David Myers likes to match roasted leg of goat with tart lime pickle, an Indian condiment made with lime, oil, salt and crushed spices. It's a little bit like a citrusy, sour chutney. More Indian Recipes
Lime pickle is a tangy Indian condiment. Look for it at Indian markets or at indiaplaza.com.
When you travel inland from Old Creek Ranch in Cayucos, you'll hit the acres of vineyards in the hills around Paso Robles, a great source for ripe, berry-flavored Zinfandels—a perfect red for this formidable roast goat.