Like lamb kabobs, goat kabobs have a long and illustrious history. Since their fat content is lower than lamb, they're less greasy. But they should be well marinated before cooking...

Goat is leaner and tends have a slightly gamey flavor. It should be cooked to an internal temperature of 145 °F before eating.

As with leg of lamb, serving a whole leg of goat is usually part of a grand occasion. Of course, we think it's a grand occasion all on its own! And because goat is low in fat and healthier than lamb or beef, you may want to...

Lamb is a wonderful way to reduce your calories. It's generally lower in fat than beef, and is a great source of vitamins and minerals.

Leaving the bone in before stewing assures dishes a richer flavor and texture. Although goat is generally tough, stewing makes it tender enough for the all ages to enjoy...

Liver can be prepared in a myriad of delicious ways, but whether you bake, broil, grill, stir-fry or, like the Lebanese, eat it raw - it's a wonderful way to make sure your family gets the iron and Vitamin A they need for...

Enjoy the most prized lamb roast of all with convenience of not having to remove the bone. Delicately marbled, it has an elegantly rich taste that will turn any dinner into a special occasion...

Lamb ribs are as tasty boiled as they are broiled. The trick is to remove as much of the fat as possible before cooking to let the delicate flavor come through.

Soups made from bones are one of the healthiest forms of protein because they're full of gelatin which aids digestion. To create luscious soups that tempt the appetite and satisfy the soul, start with our prepared soup...

The ultimate British classic dinner entrée - it includes the sirloin section with hip bone and the shank portion with round bone, covered by a thin, paper-like covering. It is usually prepared by roasting. Try rubbing...