Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito or kid when from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat".[1] Cabrito, a word of Spanish origin, refers specifically to young, milk-fed goat. In the English-speaking islands of the Caribbean, and in some parts of Asia, particularly Bangladesh, Nepal, Sri Lanka, Pakistan and India, the word “mutton” is often used colloquially to describe both goat and lamb meat, despite technically only referring to sheep meat.
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Although cited in a New York Times article as "the most widely-consumed meat in the world",[2] in total consumption goat is a distant fourth globally behind pork, beef, and chicken.[3] Goat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.[2] The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Mexican, and Caribbean.[4]
Goat has historically been less commonplace in American, Canadian and Northern European cuisines, but is finding a hold in some niche markets.[5] While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors,[2] especially in cities such as New York and San Francisco.[4] Bill Niman of Niman Ranch has recently turned to raising goats and he, along with other North American producers, tends to focus on pasture-based methods of farming.[5]
Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste. "Curry goat" is a common traditional Indo-Caribbean dish. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;[4] goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).
Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.[2] Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;[6] therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
Al-Biruni mentions in his book on India a commentary by Galenus wherein Galenus considers that too much goat meat produces epilepsy.[7]