Last week, when Meat/Un-Meat month was covering lamb, pork and goat, I gave a quick Goat Meat 101 but getting a recipe up was a different matter. It took the better part of the week and weekend to find it, cook it, and serve it, let alone write about it. So here, a bit belated, is my goat taco post. I bought my 8-pound goat leg from Ottomanelli’s in the West Village. Frank, the butcher, cut the leg, bone-in, into 2-3″ chunks.