It tends to go though minor upswings in popularity every once in a while. Outside of ethnic markets where it has always been extant its popularity (such as it is) doesn't last very long. Not enough chefs do it for long enough (I think) to ignite any sort of sustained interest. That's unfortunate. I cannot get it in my area (I probably could in a halal market but those are several hours away and I've not had the time nor opportunity) but I'm a big fan. I get it when I travel though, but it would be great to cook locally-raised goat at home as well.I've also read in the LA Times recently that goat meat is becoming popular in California.