Cabrito or kid goat is always indicative of a special occasion. If you can find a meat market that features fresh, local kid goat, see if they are willing to sell it by the portion. Latin American carnicerias (butcher shops) may offer the following cuts: la paleta, the front shoulder, which include the scapula and foreleg and is meaty; la riñonada, the saddle along the lower spine with the kidney attached, which includes a few ribs, and half of the tenderloin, a few delicate morsels for those who enjoy organ meat; la pierna, the back leg (featured in this recipe) meaty and the juiciest bit; las costillas, the ribs and the other half of the tenderloin, rather sparse in meat; la cabeza y el pezquezo , the head and neck, for hardcore cabrito fans only.