Bruce Weinstein, co-author of “Goat: Meat, Milk, Cheese” (Stewart, Tabori & Chang, 2011), breaks down the cuts of fresh goat meat that you’re likely to find.
"Goat" co-author Bruce Weinstein has cut a goat leg into two main sections. Here, he uses his hands to show the shank portion of the leg, which is sometimes cut off the leg and braised on its own. In the foreground: the rump, with hip attached and meat that extends to the loin. Deb Lindsey/For The Washington Post Buy Photo