All of this talk about processing your meat and the cuts what I suggest is find an old large cookbook, usually ones written before 1960s. I know most of my grandmothers had really detailed charts in the back on how to process various types of meats into preferred cuts. Not sure if you will find one for goat since those have only recently been very popular here in the States, but go to a Middle Eastern or Hispanice grocery store and talk to the owner, if they do not know they will at least know who to talk to about how to process goat.
Quenston you are right about hanging the deer for several days. My ex-father-in-law shot a deer in December when it was freezing and let it hang for 6 days before processing it. The meat was not gamey at all but let me give you all my families secret for cooking gamey meat. Soak it in milk over night, two days is best, then use the milk for gravy or a sauce. Not only does this get rid of the gamey flavor but also make the meat extra tender. This is also good for cooking liver as well but I never used the milk from that just fried it with onions, but it is tender enough to cut it with a fork afterwards.
Now before any of you make a comment about a vegetarian giving meat eaters advice on how to cook and process meat, keep in mind I am not a vegetarian by choice but because I have some wacked out metabolism. I used to and still do on occasion help skin and process deer with some of my friends and if anyone ever would like to learn how to tan one of those hides you get off the animals you kill let me know I can teach you how to chemical and brain tan as well.