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.

WSJ: Get Your Goat On

The inside was tender and moist, the outside charred and crunchy in a good way, like a beef rib with built-in Kansas City burnt ends.

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Of course, if you thought the tender offer were going to fail then it was not such a good deal, since you would expect the stock to drop back down to the mid-twenties.

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