Better late than never for a reply-- I should get online more often! The party was a smashing success. The DC'ers brought a couple of cases of Tusker Beer -- hard to find outside of East Africa-- and that set the mood for the grand experiment. The goat did well also, though the oven roasted (baked, my husband rightly insists) leg meat was less so than the grilled shoulder bits. Roasted, it was uncannily like chicken, but grilled brought out more goaty flavor -- perhaps the high heat is the key to good goat? We mixed up a spicy peanut sauce and kachumbali (minced onion, tomato, chilis) as kebab dipping sauces. The heat, I think, mellows the unpleasant side of gamy, and the onion tang cuts any greasy aftertaste. All in all, unless I was spit roasting an entire animal over coals (the nightmare our lone vegetarian guest envisioned), I'd go the curry/stew route in a heart beat. It IS a lean animal and roasting bits is not it's forte. Chewy, chewy, chewy Final verdict: a fun hands-on party food experience, but not the best use of the ingredient. Thanks for the moral support and tasty advice! Christina