The world's most consumed meat is not chicken or beef, but goat. According to a 2009 article in "The New York Times," goat is a staple meat in Mexico, India, Greece, Jamaica and many African nations. A lean meat in the same family as lamb and mutton, goat is best braised or cooked in moist heat as there is little fat to melt away. Grilled goat typically takes on three forms: a whole goat or a leg of goat slow roasted over a fire until cooked and crisp, or goat-meat kebabs cooked quickly over the flames.

Rinse the goat in cold water in your sink and pat dry with paper towels. Transfer the goat to a large roasting pan.

Preheat your oven to 250 degrees Fahrenheit.

Combine the lemon juice, lemon zest, pepper, wine, salt, butter or margarine, scallions and garlic in a medium saucepan over medium-high heat on your stovetop. When the contents begin to boil, reduce heat to low and simmer uncovered for 15 minutes.

Baste the goat with half of the butter sauce using a turkey baster or pastry brush.

Cover the pan with its lid or aluminum foil. Place goat in the oven and roast for four hours.

Start a fire in your charcoal grill as you normally would with one hour remaining in roasting time. After the ignitor fluid burns off, add mesquite and let smoke develop.

Transfer the hot goat to the grill and baste with half of the remaining butter sauce. Cook 10 minutes on one side, turn and baste with the remaining butter sauce. Cook an addition 5 to 10 minutes.

Whisk together the garlic cloves, red wine, canola oil, bay leaves, fennel seed and leaves from the rosemary and thyme sprigs in a mixing bowl.

Rinse the goat leg under cold water from your faucet and pat dry with paper towels.

Transfer goat leg to the resealable storage bag and cover with red wine marinade. Add onions to the bag. Seal the bag and shake gently to coat. Refrigerate overnight or up to 24 hours.

Preheat your grill to high heat.

Remove the goat leg from the refrigerator and transfer to the grill grates. Discard the marinade and season with salt and pepper.

Cook the goat leg five minutes, turn over and cook an additional three minutes, or until a meat thermometer inserted into thickest part of the goat reads 140 degrees Fahrenheit.

Remove the meat from the grill and let rest up to 10 minutes before carving.

Trim the leg of goat into one-inch cubes with a sharp chef's knife.

Whisk together olive oil, lemon juice and zest, dry white wine, diced onion, minced garlic, parsley, oregano, salt and pepper in a mixing bowl.

Place cubed goat meat in a resealable bag and coat with marinade. Allow the meat to soak in a refrigerator overnight or up to one day.

Submerge bamboo skewers in a shallow baking dish with water. Let skewers soak for four hours before preparing kebabs.

Preheat your grill to high.

Remove meat from the refrigerator. Prepare kebabs by placing three to four cubes of meat on each skewer.

Set meat on grill grates and grill 3 to 4 minutes. Turn over and grill and additional 3 to 4 minutes.