Meat often makes a regular appearance in the diet of humans. Whether you choose red or white meats, meat is rich in protein, vitamins, and minerals. Meat can be sourced from various animals, the most popular including cow, lamb, and chicken.

Recently, goat meat has started to gain some traction. While it’s often been consumed in Asian, Caribbean, and Middle Eastern cuisine, the demand is less common in western countries 

Considered to be one of the healthiest red meats, lower in saturated fat and cholesterol, and higher in iron than other red or white meats.

Goat meat has a strong, gamey flavor, sweeter than lamb but less sweet than beef. Cooking it with lots of flavor and spices helps complement its unique flavor.

Goat meat does not have cultural or religious taboos that some other meats may have, making it suitable for most cultures (2).

This article explores more about goat meat nutrition, health benefits and downsides, and ways to cook and enjoy goat meat as part of a balanced diet.

Goat meat is typically classified in terms of the age of the goat when the meat is processed. 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. (3)Trusted Source

Kid goat meat is the leaner of the two and is quite tender. Its higher water content makes it suitable for several cooking methods. Adult goat meat is a little tougher and works best with slow, moist heat cooking methods to help bring out the flavor 

Breeds of goat

There are numerous breeds of goat, each serving a different purpose. Some are better used to produce milk, while others are more suitable for meat consumption. Common breeds of goat meat include the Boer, the Spanish, and the Brush varieties (4)

Where is consumed? How is it prepared?

Goat meat is an acceptable source of animal protein within many cultures and religions (2)

Goat meat is commonly used in Asian, African, Caribbean, and Middle Eastern cuisine. It’s less common to cook with goat meat in western countries, such as America, Canada, and Australia (1).

It’s often prepared in stews and curries or slow-roasted. Goat meat is quite lean, so it’s best cooked over low heat, around 145–160 degrees Fahrenheit, to preserve tenderness and juiciness (5).

SUMMARY

There are many breeds of goat that can be used for goat meat. 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.

Goat meat is a great source of nutrients, including protein, iron, vitamin B12, zinc, and potassium. It’s also low in total fat and saturated fat compared with other forms of red meat.

A 3-ounce (85-gram) portion of cooked goat meat provides 

  • Calories: 122
  • Protein: 23 grams
  • Fat: 2.6 grams
  • Saturated fat: 0.8 grams
  • Carbs: 0 grams
  • Sugar: 0 grams
  • Fiber: 0 grams
  • Riboflavin: 30% of the Daily Value (DV)
  • Iron: 18% of the DV
  • Vitamin B12: 17% of the DV
  • Zinc: 30% of the DV
  • Potassium: 10% of the DV

Goat meat is also a great source of protein, which is essential for the growth and repair of tissues and muscles (7)