Goat meat is the meat of domestic goats. The culinary term chevon is commonly used for meat from adult goats, while meat from young goats may be called kid, cabrito, cabri or chevreau depending on the market and language. Goat is eaten widely across the Caribbean, Africa, the Middle East, South Asia and many other regions.
Goat meat is generally lean, with relatively little external fat compared with many lamb cuts. Its flavour varies with the animal’s age, breed, diet and handling. Because it is lean and some muscles contain substantial connective tissue, the cooking method should match the cut.
Chef’s tip: Do not treat every goat cut like a lamb chop. Identify the cut and its connective tissue, then choose a cooking method that protects lean meat while giving tougher sections enough time to become tender.
Key distinction: Chevon refers to goat meat. “Mutton” usually refers to meat from mature sheep in standard English butchery terminology, although regional usage can vary.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
