Goat meat is themeat of thedomestic goat (Capra hircus). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. InSouth Asian cuisine, goat meat is calledmutton, along with sheep meat.[a]
Theculinary namechevon, ablend of theFrench wordschèvre'goat' andmouton'sheep', was coined in 1922 and selected by a trade association; it was adopted by theUnited States Department of Agriculture in 1928,[7][8][9]: 19 but the term never caught on and is not encountered in the United States.
Goat meat is both a staple and a delicacy in the world's cuisines.[10] The cuisines best known for their use of goat includeAfrican cuisine,Middle Eastern,Indian,Indonesian,Nepali,Bangladeshi,Pakistani,Sri Lankan cuisine,Abruzzese,Mexican,Caribbean (Jamaica),Haitian cuisine,Dominican cuisine andEcuadorian.[11]Cabrito, which is baby goat, is a typical food ofMonterrey,Nuevo León, Mexico;[12] in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as beingstewed,curried,baked,grilled,barbecued,minced,canned,fried, or made intosausage. Goatjerky is another popular variety.
Goat meat is used in a great number of traditional ceremonies in many parts of Africa. In Kenya, for instance, it is more likely to find a goat slaughtered in many a household, as opposed to a cow or even chicken. Much "choma" or barbecued meat is made with goat meat and is a great delicacy in many parts of the country. Among theChaga people of Tanzania, a ceremonial goat (locally calledndafu) is gutted and roasted whole as part of a centuries-old tradition. The ceremonial goat is the preferred replacement to thewedding cake used in many weddings around the world.[13]
Italian,Greek,Serbian, andPortuguese cuisines are also known for serving roast goat in celebration of Easter, with the North of Portugal serving it as well on Christmas Day;[11] goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).
Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in someniche markets,[14] including those that serve immigrants from Asia and Africa who prefer goat to other meat.[15]
While in the past goat meat in the West was confined to ethnic markets, it can now be found in a fewupscale restaurants and purveyors,[10] especially in cities such as New York City and San Francisco.[11] "Conscious consumers" in America who prioritize buying food consistent with their values have been assessed as seeing wild-caught rangeland goat meat as more environmentally sustainable and healthy than other red meats.[16] Meanwhile, Costco stores in the Philadelphia suburbs keep whole frozen goats in a Halal case.[17]
Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973.[18]
Cabrito, a specialty especially common inLatin American cuisine such asMexican,Peruvian,Brazilian, andArgentine, is usually slow roasted. In Mexican cuisine, there are a variety of dishes includingBirria (a spicy goat stew) and cabrito entomatado which means it is boiled in a tomato and spices sauce.
In Okinawa (Japan), goat meat is served raw in thin slices asyagisashi.
On theIndian subcontinent,Mutton biryani andmutton curry are prepared in parts ofUttar Pradesh,Andhra Pradesh,Telangana andBihar, use goat meat as a primary ingredient to produce a rich taste.Goat curry is a common traditionalIndo-Caribbean dish. InBangladesh,West Bengal, traditional meat dishes likekosha gosht andrezala are prepared using meat from goats with meat that has rich taste and a gamey flavour. Goat meat is a popular red meat choice inSri Lanka, especially amongst theSri Lankan Tamil population. Dishes include; mutton curry, mutton rolls and roti. Goat meat is also a major delicacy inNepal, and goats are sacrificed duringDashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal.Bhutun is made from the intestines and stomach,rakhti from the blood,karji-marji from the liver and lungs, and the feet –khutti – are often made into soup.Sukuti is a kind ofjerky, whilesekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part ofmomos,thukpa,chow mein and other dishes in various parts of the country.Taasa is another popular fried goat meat dish in Nepal, particularly popular in districts of the central region.
InIndonesia, goat meat is popularly skewered and grilled assate kambing, or curried in soups such assup kambing andGulai kambing.
InFilipino cuisine, goat meat, or in Filipinokambing, was cooked in multiple varieties, such assinampalukan,papaitan,caldereta,kilawin and others. It was commonly seen and used inIlocano cuisine.
As of 2025, the goat meat industry in Australia was still in its infancy, even though theFirst Fleet, which brought the first goats to the country in 1788, had had a larger inventory of goats than cattle.[19]
One butcher toldABC News that year that he did not stock a lot of goat meat. Customers often described it as gamey, and not necessarily tastier than lamb; he assumed that a lot of it was purchased for curries. Another butcher said that the product was of inconsistent quality, as much of it came from culled wild goats. However, a goat producer from western New South Wales said she was often telling people that "there's more to goat than curry", and had started creating goat salami to make goat meat more accessible. She was also hoping to see Australians cooking or eating more meals such as goat pies, sausages and steaks.[19]
Goat meat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared.[10] Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising.[20] Despite being classified asred meat, goat is leaner and contains lesscholesterol and fat than bothlamb andbeef,[21] and less energy than beef and lamb;[20] therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
Goats consume lessforage thanbeef cattle. A hectare ofpasture can sustain 25 goats or more, compared to fivecattle. A goat produces 18 kg (40 lb) of meat, which is much less than that of cattle and pigs, making goats unsuitable for modernmeat processors.[20]
As of 2011[update] the number of goats slaughtered in the United States had doubled every 10 years for three decades, rising to nearly one million annually.[20]
As of the early 2020s, Australia was responsible for only 0.4% of worldwide goat meat production, and its domestic market was small; only 9% of locally produced goat meat was consumed there. However, the country was also the world's largest exporter of the product, with 35% of all goat meat exports, accounting for 44% of the global export value of the product. Most of Australia's goat meat exports were in the form of frozen whole carcasses.[22]
The country's biggest market for the product was the United States, with an average 60% volume share in the first half of the decade.[22] The next largest markets were South Korea, China and the Caribbean.[16]
According toMeat & Livestock Australia (MLA), 2,364,307 goats were slaughtered in Australia in 2023.[22] The figure for slaughtered goats published by theAustralian Bureau of Statistics for the following year, 2024, was 3.5 million.[19] MLA recorded that year's goat meat production in Australia as being 54,017 tonnes (53,164 long tons; 59,544 short tons), the highest tonnage ever.[16]
The bulk of Australia's goat meat is produced fromferal rangeland goats, captured and gathered through goat depots, and then sent to an abattoir.[22][16] However, some producers have adopted managed programs capable of breeding meatier animals more consistent in size and quality.[16] Feral goats range all over Australia, but are most prevalent in westernNew South Wales, where the population was estimated in 2020 at 4.9 million.[22]
Goat is a form ofred meat. Red meat is a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12.[23] According to theInternational Agency for Research on Cancer (IARC), unprocessed red meat probably causes cancer, particularlycolorectal cancer.[24] Studies have also linked red meat with higher risks ofcardiovascular disease[25] andtype 2 diabetes.[26] If meat isprocessed, such as by salting, curing, or smoking, health risks further increase.[24] TheWorld Cancer Research Fund recommends limiting red meat to no more than three servings per week.[27]
| Amount Per 100 grams[28] |
| Energy : 600 kJ (143 kcal) |
| % Daily Value | |
| Protein 27.1 g | 54% |
| Total Fat 3.03 g | 4% |
| Saturated fat 0.9 g | 4% |
| Cholesterol 75 mg | 25% |
| Carbohydrate 0 g | 0% |
| Iron 3.73 mg | 20% |
| Phosphorus 201 mg | 28% |
| Potassium 405 mg | 11% |
| Sodium 86 mg | 3% |
| Zinc 5.27 mg | 55% |
| Selenium 11.8 μg | 21% |
| Niacin–Vitamin B3 3.95 mg | 24% |
| Choline 106 mg | 21% |
| Vitamin B12 1.19 μg | 20% |
The term 'chevon,' as a name for goat meat was created by 'dismembering' chevre (French for goat) and mouton (French for sheep) and 'using certain of the letters.' It was devised by commercial agencies and appears in a recent publication of the U.S. Department of Agriculture (Farmers' Bulletin 1203:19, revised 1926).
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