Goatmeat is the most widely consumed meat in the world and has been for centuries. It is atraditional meat throughout many regions including the Middle East, Mediterranean, parts of Africa, the Caribbean and throughout South-East Asia.
The increasing diversity of Australia’s population, and our menus, means there is now a ready and appreciative audience for goatmeat here.
Goatmeat is sold as capretto or chevon
The term capretto comes from the Italian word “kid goat” and it's what we refer to when buying young kid goatmeat. Capretto is similar to lamb in flavour and texture. It is very lean and is pinkish in colour.
Chevon is the term used for slightly heavier animals that are aged 6-18 months. Chevon has a more gamey flavour (though mild) and a firmer muscle texture than capretto.
Where to buy goatmeat
Though it’s the most popular meat in the world it’s very unlikely you’ll find goatmeat in your supermarket. Specialist butchers will either have it on hand or source some for you. Some farmers markets may sell it.
How to cook goatmeat
Goatmeat can be treated much like lamb. It is lean and low in fat, so careful handling is needed. The cuts are all very similar to lamb; leg and leg cuts, rump, lion, rack, shoulder and diced goatmeat are all available.
Enjoy these delicious goatmeat recipes
Chevon rendang
Moroccan style chevon kebabs with lemon couscous
Chevon cutlets with coriander and mint sambal
Thai- spiced chevon and noodle soup
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