Meat
Goat
Goat meat (chevon or cabrito when young) is lean, mildly sweet, and widely eaten across Africa, Asia, the Middle East, the Caribbean, and Latin America. Younger animals are tender for grilling and roasting; mature goat suits curry, stew, and slow braises that break down connective tissue. Compared with lamb it is often leaner and slightly more robust. Cut selection and marinade practices matter more than with fattier red meats.
Also known as: Mutton (goat often sold as mutton), Cabrito
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History
Goats were among the earliest domesticated livestock in the Fertile Crescent, valued for meat, milk, and hides.
Pastoral cultures across Africa, Arabia, and South Asia made goat a dietary staple in arid and highland regions.
Columbian exchange and colonial trade carried goat husbandry into the Americas and Caribbean.
Diaspora cuisines and health-focused demand increased goat meat visibility in Western specialty markets.