hi susan -- off the top of my head i'd suggest looking at someone who does caribbean cooking. i believe the catch island grill prepares goat on a regular basis

I agree - add to that Mexican, or Middle Eastern, or African, or French, or really any chef who has been to culinary school and majored in meat.

A handful of other ideas:

What about a nearly-local processor like Ebels?

Goats are also closely related to deer and I would bet there are more than a few old hunters who would feel comfortable with it, but you might not get the same epicurian feel to the process.

Brokedown Palace farms used to raise goats, and may have some good information.

My wife and I have cooked a small bit of goat, and I can honestly say it's some of the mildest, most tender and delicious meat I've ever had. A shank in a crock pot with a little red wine is perfect, and ground goat is excellent on tacos - two easy ways to introduce folks to the wonderful flavor. Assuming the goat isn't too old and ornery, that is.

Seek out contacts with mosques, Hindu temples, or other community groups with members from Indian or Middle Eastern ethnicities. They favor goat and lamb. Our supermarkets serve them poorly, due to the American emphasis on pork and beef. That leaves them little to choose except chicken.