When I was at the farmers market the other weekend I picked up some lamb chops, loin not rib, although I want to try the ribs chops. This little farm has lamb, goat, pig, cow, chicken, turkey, and maybe duck.

 Not sure what cuts they have in goat, but I do not remember ever having it. I am going to assume it would be similar to lamb, not sure why I think that though.

 So any advice for when I go back on Saturday morning, as to what I should look for. Prices are decent or for some things anyway. The lamb was 15 and change a pound, I got 4 chops for 21 bucks. Not cheap but the first time I made them for the GF I saw them at Sams last year and paid 12 plus a pound.

So cuts. ways to cook, temp, and please remember I am a simple cook. Thanks..

Goat is big in Mexican cooking, at least in California.  I am most familiar with it used in stews and cooked much like you would cook beef stew.

My GOAT is Ribeye steak. 

Search for Cabrito recipes.  Cabrito is Spanish for goat.

It's also said it is difficult to tell goat from young deer.

I cooked a leg of goat along time ago on the grill.  there are many recipes out there for it as it is big in middle eastern cooking.  I rubbed with oil added spices.  I do not remember how long I cooked it for.  I liked it however some think it is tough.

I have made this several times.  Very well received.  Last time I made it I smoked the goat at 180°F for 2 hours then very short sear in kettle.  This is a modified Saveur recipe

Jalisco-Style Goat/Pork Stew

Yield: 6–8 servings   
 
Ingredients:

•   2(1) dried Guajillo chile, stemmed
•   1 cup boiling water
•   8 tomatillos, husked and cored
•   5 cloves garlic, unpeeled (smoked garlic 6/19)
•   1 medium white onion, halved, ½ minced
•   1 serrano chile, stemmed
•   ¼ cup cider vinegar
•   2 tsp dried oregano, preferably Mexican
•   ½ tsp ground cinnamon, preferably Mexican
•   ½ tsp ground cumin
•   ¼ tsp freshly ground black pepper
•   1-2″ piece ginger, peeled and thinly sliced
•   2 tbsp canola oil or lard
•   4(3) lb bone-in pork/goat shoulder, cut into 3″ pieces  http://www.elkusa.com/index.html
•   Kosher salt, to taste
•   1½ cups homemade chicken stock
•   1½ pounds baby red potatoes, cut in ½ (optional) (6/19)
•   ½ cup cilantro, roughly chopped
•   Corn and flour tortillas, warmed, for serving
•   Lime wedges, for serving
 
Preparation:

1.   Heat a 6qt Dutch oven over med-high.  Add Guajillo chile; cook, flipping once, until lightly toasted, 3–4 minutes.  Transfer to a blender, add water and let sit until soft, about 30 minutes.  Remove chile, discard stem and seeds, and return to blender; set aside.
2.   Return pot to med-high; cook tomatillos, garlic, whole onion half and serrano, turning as needed, until blackened all over, 12–15 minutes.  Peel garlic and transfer to blender with remaining charred vegetables.  Add vinegar, oregano, cinnamon, cumin, pepper and ginger; purée until smooth.
3.   Add oil to pan; heat over med-high.  Season goat with salt and, working in batches, cook, turning as needed, until browned, 18–20 minutes.  Transfer goat to a bowl; set aside.  Add minced onion; cook until soft, 2–3 minutes.  Add reserved chile sauce; simmer until thickened, 4–6 minutes.  Return goat to pan and add stock; boil.  Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2-4 hours.
4.   About 1-1 ½ hour before stew is done, add the potatoes if using.
5.   Using a slotted spoon, transfer goat to a cutting board.  Let cool slightly; shred meat, discarding bones, and return to pan.  Stir in cilantro; serve with tortillas and lime wedges.

As Kristin said, it is very popular as a stew out here.

Look up Birria recipes. It is very good and can be made with goat or beef.

I miss East L.A....

Birria Burritos