how can I prepare goat

If you like mexican style -- I'd recommend birria (see Diana Kennedy's Cuisines of Mexico) or Rick Bayless Slow-Braised Lamb (or Goat) Jalisco Style (on Frontera website). We did this with goat shoulder, bone-in. It was fantastic.

One word - tagine !

Check out Ethiopian goat tibs--the goat is cut into small pieces and stir fried with spices and onion and such

I love curried goat in the Caribbean - here is a simple recipe / video:

http://cooklikeajamaican.com/new-recipe-curry-goat-video/

We also do goat ribs much like you would treat lamb ribs - with a good marinade, some low heat cooking finished by a high heat finish. My brother in law recently brought over a baby goat leg (they raise and butcher them) that he had marinated in a soy / ginger / garlic type marinade that also had sweetness (honey? palm sugar?) then roasted low and slow for a couple of hours, and he finished it on our grill. Delicious!

You can treat goat meat the same as you would lamb. I have been very successful using my lamb recipes with goat.

One of the best meals of my life was bbq'd baby goat in Texas. It was cooked slowly on a spit over a wood fire. I asked and they would braise a grown-up goat.

Here's a collection of goat recipes,
http://www.jackmauldin.com/goat_recipes.html

you might also search under 'cabrito'. Chances are you've seen cabrito on some Mexican menus or as 'mutton' on Indian menus.