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Goat meat (chevon) is the most consumed red meat worldwide, though less common in Western countries. Leaner than beef, lamb, or pork with excellent iron and B vitamins. Popular in Caribbean, Middle Eastern, Indian, and African cuisines.
Yes, goat is leaner with less saturated fat and cholesterol than beef, lamb, or pork. It has comparable protein and iron while being easier to digest for some people.
Goat has a slightly gamey, sweet flavor milder than lamb. Young goat (kid) is more tender and mild. The meat benefits from marinating and slow cooking.
Refrigerate 3-5 days. Freeze up to 9 months. Benefits from slow-cooking methods.
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