Goat meat offers a variety of nutritional properties that can be part of a healthy diet.

While it’s not common in western cuisine, goat meat works well with flavors of Asian, African, Caribbean, and Middle Eastern cuisine, where it’s mostly consumed. There are many breeds of goat that can be used for goat meat.

Goat meat is quite lean, so it’s best cooked over low heat, around 145–160 degrees Fahrenheit, to preserve tenderness and juiciness ( 5). It’s often prepared in stews and curries or slow-roasted. It’s less common to cook with goat meat in western countries, such as America, Canada, and Australia ( 1). Goat meat is commonly used in Asian, African, Caribbean, and Middle Eastern cuisine. Goat meat is an acceptable source of animal protein within many cultures and religions ( 2). Common breeds of goat meat include the Boer, the Spanish, and the Brush varieties ( 4). Some are better used to produce milk, while others are more suitable for meat consumption. There are numerous breeds of goat, each serving a different purpose. Adult goat meat is a little tougher and works best with slow, moist heat cooking methods to help bring out the flavor ( 1, 3). Its higher water content makes it suitable for several cooking methods. Kid goat meat is the leaner of the two and is quite tender. 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. Goat meat is typically classified in terms of the age of the goat when the meat is processed.

Skin goat meat