Goat meat: An internationally popular protein

Goat meat is enjoyed by most cultures around the world. Generally speaking, goat meat tends to be a popular protein option among many cultures outside of the traditional Anglo-American population. Individuals from these cultural backgrounds may have grown up with grandma cooking goat for special occasions or knew a neighborhood friend’s parents who made goat.

Who eats goat meat?

Common cultures or religions that consume goat meat include African, Asian, Caribbean, Indian, Jewish, Latino, Middle Eastern, Muslim, Nepalese

What is goat meat called?

Depending on the country or culture, goat meat may go by many different names:

• Goat
• Kid: a term often used in the U.K. for goat meat, usually for meat from animals under a year of age
• Cabrito: typically, roast goat kid in Latin cultures
• Chevon: adopted by Angora goat producers in the U.S. in the early 1920s and recognized by the USDA
• Mutton: often used in India, South Asia, Caribbean
• Chivito: usually a barbecued kid in Argentina, derived from the term chivo

Common dishes made with goat meat

Goat meat can be prepared in many ways with a multitude of different recipes, and not just as curry, which is commonly associated with the protein. It is important to note curry is more than just curry.

There are so many varieties with different flavors and cultural influences.

• African: Zab, asun (pepper soup), egusi, stew
• Asian:  Rendang, curry, braised shanks
• Caribbean: Stew, jerk, curry, obe ata
• Indian, Nepalese: Curry, momos, samosa, vindaloo, korma, rogan josh, raan, kofta
• Latino: Mole, asado, birria, barbacoa, tacos, matambre
• Middle Eastern: Khoresht, kofta, kibbeh, kebabs, Baharat, lahmacun, shawarma, fatayer