Goat Meat

Also known asChevon · Cabrito · Capra

Name: Goat meat, called chevon or cabrito (kid) in some places, and often called mutton in South Asia — the meat of domestic goats, lean, rich, slightly sweet and gamey, eaten more than any other red meat across much of the world.

Description

Goats were among the first animals domesticated, around 10,000 years ago, and goat meat is eaten across Africa, Asia, the Middle East, the Caribbean and Latin America, with growing popularity in Europe and North America. Goats thrive on poor land and in dry climates, which make them an efficient and sustainable source of meat in many regions.

Young kid is tender and delicate, and often roasted, while older animals have a stronger flavour and are slow-cooked. Goat is leaner than beef and lamb, with less saturated fat, but can be tough and dry unless cooked with moisture.

Main nutrition value

Goat meat is a good source of high-quality protein, iron, zinc and vitamin B12, and is generally leaner than lamb or beef, with less saturated fat.

How best to be consumed

Goat meat is cooked slowly and with moisture.

1. Braise or stew with spices, tomato and stock for 2 to 3 hours, until tender.
2. Marinate before roasting or grilling, with acidic ingredients such as yoghurt, lemon or vinegar.
3. Use in curries, stews, soups and rice dishes, such as biryani or birria.
4. Cook to at least 63°C for whole cuts and 71°C for minced goat.
5. Choose young goat for quick cooking, and older goat for long, slow dishes.

Overconsumption could cause…

Goat meat is healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Food poisoning from undercooked goat meat or from raw milk and unpasteurised products from infected animals (such as brucellosis).
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsLamb and GoatMammals (red meat)High proteinLow fatLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsGoat Curry CutsGoat LegGoat ShoulderLamb RackLamb ShankLamb Leg

Wikipedia — Goat meat, used for origin, naming and history: https://en.wikipedia.org/wiki/Goat_meat