Meat · Lamb & goat

Goat meat

Lean, flavourful red meat, often bone-in; known as mutton in South Asia; for curries, stews and roasts.

Also called: goat, mutton (goat), chevon, cabrito, bakra

Around the world: nyama ya mbuzi (sw) · cabrito, chivo (es)

Photo: David Blaine from Spokane, USA, via Wikimedia Commons (CC-BY-2.0)

What it is

Goat meat (chevon; cabrito for young kid) is darker, leaner and slightly sweeter-gamier than lamb, with less fat. It is commonly sold bone-in and cut into chunks. In India, Pakistan and the Caribbean, 'mutton curry' usually means goat. Its leanness means it needs slow, moist cooking.

Capra hircus

How it’s used

Mutton curry, rogan josh and biryani
Jamaican curry goat
Birria in Mexico
West African pepper soup and stews
Slow-roasted cabrito

Characteristics

Taste: Rich, slightly sweet and gamey.
Texture: Lean and firm; tender after long cooking.
When cooked: Needs long braising or pressure-cooking; marinating in yogurt or acid helps. Cooking too fast makes it tough.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for boiling, Suitable for grilling
Common in: Indian, Pakistani, Jamaican, Nigerian, Mexican, Nepalese, Bangladeshi, Kenyan

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.