Z, the situation is similar with us up here in Canada as well. Not a lot of supermarkets sell goat, and the lamb they sell is usually New Zealand lamb (and very overpriced). We have dozens of lamb and goat farmers in Alberta, but a lot of consumers don't seem to want to try it, which is weird for two reasons:
1) It's tastier and also cheaper than the NZ imports (no long-term cryovac and freezing- this stuff is fresh!)
2) Alberta is THE province in Canada for meat (no offense intended to the other Canadians on this board). That goes for beef, pork, lamb, goat, chicken, buffalo, ostrich, wild boar, farm raised deer, elk, moose, and just about any other meat you can imagine (although crawdads and gator might be a real stretch). I think it has something to do with the fact that we're 1/3 mountain and boreal forest, and 2/3 prairie, we have a relatively low population, and that we've got a LOT of open range pasture to spare. (Ontario and Saskatchewan run a close second and third, which also amounts to a considerable amount of stock.)
And no, I'm not going to get into the BSE discussion here. Period. There are too many questions unanswered on that issue right now....
Most of the meat that isn't chicken or beef in Canada is also free range meat, which means the flavor is incredible compared to feedlot stock. There's also a lot of free-range chicken and beef here in addition to the commercial stuff, and the free-range stock beats the feedlot stock hands-down. (Wild boar raised in mountain country is unbelievable, even if you may have to shoot it yourself......)
There are literally dozens of lamb producers in Alberta, and the same goes for the other exotic meat farmers. So, when we need a suckling pig, or a goat, or a lamb (or even a wild boar!), it doesn't take much to find a supplier. I've had considerable trouble finding suppliers east of Saskatchewan, and in B.C.- there don't seem to be as many specialty farmers.
Does this sound like BBQ paradise? It is. What may surprise you is that almost every US state and Canadian province is the same in most regards.
Here's the point I'm leading up to:: when you can't find a supplier for whole lamb, goat, suckling pig, etc., it's time to cut out the middleman and go right to the source. It's worth it, since a lot of these small producers are at the pricing whims of the big packing companies, and the farmers don't always get a good price for their stock on the market (and I'm not going to get into the price-control debate on this one, either. Suffice to say, it exists- meat is a commodity.)
If you can find a local or regional farmer for the low-demand specialty meats, it's a good idea to cultivate that relationship. The farmer usually charges a higher price than he would if he sold the stock to a feedlot or packing plant (or regional marketing board, for that matter), but in most cases that farmer will sell the meat for a lot less than retail, too, which means that the buyer (you) gets a decent price break as well. Plus, you're supporting local farmers and businessmen, which is a good idea in itself.
The idea works in Canada, and it works in several other countries I've visited. I've never been to Trinidad, but I'd assume the idea works fine there as well. I imagine it could work in the US as well (and probably does, in fact).
Sorry for the soapbox- I've worked for a few corporations in the past 10 years, and I find that they tend to offer the lowest possible quality product and service that they can get away with. Small operators tend to put more heart and soul into their product. which is why I believe their products are worth paying a bit more for, and it's also why I support small business a great deal more than big business.
This idea applies to supermarket meat just as well as it applies to any other consumer product.
Just as an aside, this is why I buy Weber BBQ products- they're a small-cap company with big ambitions and superior quality. It's also why I build my own computers and servers from stock parts bought from local dealers rather than buying from the big-name companies or national chains if I can- where the average PC or server is a Ford Taurus, mine are Shelby Cobra GT's......
It's a bit of work to make such supplier contacts, but it's really worthwhile in the long run- especially if you have a really big deep freeze (or three). I've bought whole lamb (80 lb.) for $55 CDN, wiener pigs (25-40 lb suckling or young pigs) for $15 CDN each, and a front quarter of beef for $85 CDN (fully dressed, tenderloin included, USDA Choice grade).
And if you like it, tell your friends, too; the slightly higher than wholesale price the farmer charges to you allows the farmer to add to his stock reserves, improve the quality of his facilities, and so on. Many a specialty meat farm up here has been started just by word of mouth, and exceeds the quality of similar feedlots,
There's a whole other topic waiting somewhere about buying meat from a farm without the benefit of a USDA inspection. That's the "buyer beware" part, and I won't go into it a lot here. Suffice it to say that every farm I buy meat from meets or exceeds the requirements put forth by the Canadian Dept. Of Agriculture (often stricter than USDA). The same goes for the slaughterhouses where the animals are killed and dressed. Be safe, not sorry.
Do you want goat? Or cabrito, or lamb, or suckling pig? If you can't find it at a market, find a local supplier with a good reputation, and give him some business. It can be a lot of work, but it can make all the difference.
And it's well worth the drive, too!