People new to goats are often surprised that you can eat them. Many people do! Meat goat breeds, such as Boer and Kiko, are raised specifically for consumer markets. Contact a local producer in the Member Directory.

Many consumers find they enjoy goat meat in Mediterranean recipes. Many times, goat (chevon) can be cooked much the same as lamb, but the key for good-tasting goat meat is: Don’t overcook it.

One of the biggest misconceptions to wearing wool is that it’s scratchy. Yes, some people are truly allergic to wool — but the majority of the itchiness of wearing wool is due to purchasing clothing made of low-quality fabric.

Fabric made from fine wool, such as from Merino sheep, feels just as good on the skin as any other kind of fabric. These fabrics can be used for any garment from pants and dresses. Courser wool is best for such garment items as scarves or a coat worn over clothing.

Cheap wool can also be scratchy if made from low-quality wool with vegetative matter or other debris not properly removed. As with clothing or fabric purchased at any retail center, it’s important to buy from a reputable brand.

Though cross-reactivity can happen, many people who are allergic to cow’s milk find that they can drink and eat dairy products made from goat milk. The reason is, each species has slightly different proteins in their milk and, of those that are the same, different proportions. More information can be found here: http://askdrsears.com/html/3/t032400.asp.

Goat milk, ice cream, cheese, and other products are great alternatives for allergic individuals who love the taste of milk — a taste that isn’t always satisfied with non-animal milk sources such as rice, soy, and almonds.

Some stores do sell goat milk, but consider buying locally or purchasing your own dairy goat. Contact a producer on the Member Directory for more information.

Perhaps the biggest misconception of eating lamb is that it’s tough. As with any other meat, tenderness is dependent on proper processing and cooking. Here are some tips to putting great-tasting lamb on your plate:

• Buy local — find a local producer in our Member Directory – this way, you can ensure the quality of lamb and have more autonomy in how it’s processed
• Slaughter the lamb at a locker with experience in handling and processing sheep
• KEY: Have the locker hang the lamb carcass for 7-10 days before cutting it up — this is what determines tenderness
• At home, store the meat in a freezer and use within a few months

How to cook lamb? Don’t be too concerned with traditional lamb recipes that call for mint jelly and special sauces. For starters, try cooking lamb just as you would beef.