Meat often makes a regular appearance in the diet of humans. Whether you choose red or white meats, meat is rich in protein, vitamins, and minerals. Meat can be sourced from various animals, the most popular including cow, lamb, and chicken.
Recently, goat meat has started to gain some traction. While it’s often been consumed in Asian, Caribbean, and Middle Eastern cuisine, the demand is less common in western countries (1).
Considered to be one of the healthiest red meats, lower in saturated fat and cholesterol, and higher in iron than other red or white meats.
Goat meat has a strong, gamey flavor, sweeter than lamb but less sweet than beef. Cooking it with lots of flavor and spices helps complement its unique flavor.
Goat meat does not have cultural or religious taboos that some other meats may have, making it suitable for most cultures (2).
Goat meat is typically classified in terms of the age of the goat when the meat is processed. Kid meat or capretto refers to the meat of an animal aged 4 months or less, and adult meat or chevon comes from an animal up to 14 months old.