Goat takes center stage on more restaurant tables

05/31/2013 | Pittsburgh Post-Gazette

Chefs are increasingly experimenting with dishes featuring goat meat, including in the Pittsburgh, Pa., region where the number of goat farms has grown from 64 to 115 since 2011. At Legume, chef Trevett Hooper uses the meat in several dishes including dandelion salad and smoked, glazed riblets.

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Pittsburgh Post-Gazette

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