But there may be a fundamental problem: Mr. Oguss suspects Kala and Kamakani bark unnecessarily because they are kept in an enclosure that is about 10, 000 square feet part of the day with threegoats.
If the name of the meat is just too "Three Billy Goats Gruff" for you, call it "capretto" (Italian for "kid"), like chef Scott Conant does at his five Scarpetta restaurants, where he serves it whenever he can find a good supply of extra-tender, young goat.