Goat is good but it tends to have a lot of bones in it. So I usually opt for lamb.
I generally use goat in Caribbean food and lamb or chicken in Indian, not least because I cook a lot more Indian and goat is harder to get. I very rarely do beef and never pork, most of the dishes I cook are Bengali or Kashmiri in origin and they're Hindi and Muslim regions so beef and pork wouldn't really be very authentic. I don't know Goan or Gujarati cuisine so well which is where I think you'd find those meats more, although I'd like to learn more about Goan food as they do a lot of fish curries which is a thing I'd like to be able to cook.