Goat

Goat is the most eaten meat on the planet, and most Americans have never cooked it. That is starting to change. Birria taco shops, Caribbean curry goat, and Mexican cabrito have pushed goat onto more menus, and small farms sell it direct. It is lean, deeply flavored, and cheaper than lamb from most producers.

What goat tastes like

Goat is leaner than lamb and milder than most people expect. Young goat (called kid, chevon, or cabrito) is tender and delicate. Older goat has a firmer texture and a fuller flavor that stands up to spice. Because there is little fat marbling, goat rewards low, slow, moist cooking. Dry high heat dries it out fast.

How to cook goat

Think braise, curry, stew, and barbacoa. The tougher cuts (shoulder, leg, shank) turn tender after a few hours in liquid. The loin and ribs from a young animal can take quick heat if you keep them short of well done. Season aggressively. Goat carries chili, cumin, garlic, ginger, and bay well.

The cuts

Our goat cuts guide breaks down where each cut comes from and how to cook it: leg, shoulder, loin, shank, and ribs.

Where to buy goat

Halal markets and Caribbean and Latin grocers carry it, and a growing number of farms sell it direct. Find pasture-raised goat through our Find a Farmer directory.

Learn the methods

Goat is a braising meat first. Read our braising guide and try goat birria or Jamaican curry goat.

FAQ

Is goat healthy?

Goat is lean and lower in fat and calories than beef, pork, or lamb, with comparable protein. The low fat is exactly why it needs slow, moist cooking to stay tender.

What is the difference between goat, chevon, and cabrito?

They are the same animal at different ages. Cabrito is milk-fed kid, the most tender. Chevon is young goat. Older goat has firmer meat and stronger flavor.

Does goat taste gamey?

Less than most people assume. Young goat is mild and slightly sweet. Strong flavor comes with age, and spice-forward dishes like birria and curry are built to match it.