Goat meat is very famous in many places such as China, Middle-East countries, and Australia.

Nonetheless, in the past few years, there is a growing demand for goat meat in North America.

This is mostly because farming goats cost lower than cows while offering good revenues in terms of milk and meat.

Because of that, we chose to write a full article about goat meat to introduce you to this delicious and yet not very famous meat in the US.

In this article, we gathered all the information you need to learn about goat meat, how it is different from lamb, its nutritional values, and the precautions you need to know before consuming it, alongside tips on how to buy, cook and store it.

However, let’s start with a brief history of the consumption of goat meat.

History of goat meat consumption:

Goat meat is usually very delicate and soft especially if the animal grows up on milk and then feeds exclusively on grass.

The fats give this meat a distinguishing flavor and a more pronounced odor which is perfect for sauces and stews.

Goats belong to the Genus Capra which makes them close relatives to sheep with a thinner body structure. (1)

These animals used to be wild just like the famous Ibex, however, people domesticated them for their milk.

The first historical domestications were linked to Asia, from which the domesticated goats spread to Europe, Africa, and the Americas.

Tribes all over the world counted on goats for their milk supply as 2 goats could provide enough milk to support a family all year round.

As a herd of goats should only contain 1 male per 20 females to avoid fighting for mating, most of the young males end up slaughtered for meat.

Also, farmers change adult males every 2 to 3 years to avoid inbreeding, therefore some of the adult males and the very old ones are also used for meat. (2)

Originally, people consumed the meat of goats during religious festivals more particularly during Easter.

In 1922, the US adopted the word”chevon” (a combination of “chèvre” and “moutons”, goat and sheep in French) to describe the meat that comes from goats

Nowadays, you can find this type of meat not only in ethnic markets but also in other regular markets.

In fact, today people like to consume goat meat for its delicacy with the top 3 consumers being China, India, and Pakistan. (3)

Difference between goat meat and lamb:

Well technically, the word ”lamb” refers to both goat meat and sheep meat but mistakenly people use it to refer to sheep meat only.

However, in this part, we are going to show the difference between sheep meat and goat meat in terms of price, taste, smell, and nutrition.

Smell:

Sheep meat is characterized by a light distinguishing odor different from beef but not too pronounced.

Unlike that, the meat of a goat has a strong smell that may even seem unpleasant to some people.

This is because goat meat contains 4-methyloctanoic fatty acids, which produces a smell that remains even after cooking.

Real fans of goat meat would say that sheep meat doesn’t give them the real experience of lamb meat as it doesn’t have a specific smell.

Taste:

The fat content of sheep is more than that of goat meat and this makes sheep meat more juicy and delicious.

Many people would say that sheep meat is also softer and tenderer as it doesn’t contain a lot of fibrous tissue.

Goats are more active than veals which explains why their meat contains more fibrous tissue.

Because of that, goat meat may seem a little bit chewy compared to sheep meat but chewing the meat more will feel tastier.

Nutrition:

Lamb is very rich in terms of nutritional values which makes it a better choice than pork.

Even though lamb includes sheep and goat meat, these two are a little different in terms of nutritional values.

Taking into account the average portion size per person nowadays, the meat that comes from goats is definitely better than sheep.

In fact, since goats are more active they build up less fat content in their meat which results in lower cholesterol and fat content.

Specifically, this makes it convenient for people with heart issues and the elderly.

On the other hand, sheep are more “mellow” and they end up developing fatter meat that is higher in cholesterol.

Price:

Usually, goat meat is a little more expensive than sheep meat and there are good reasons for that.

For instance, goats need exercise and don’t like to be captive which requires a bigger field to raise them.

In addition, goats are a little bit picky when it comes to their diets as they prefer fresh grass.

The growth speed of a goat is also a factor as the animal is about 22lbs (10kg) when it’s 8 months old.

On the other hand, sheep grow faster and reach about 44lbs (20Kg) for the same period of 8 months.

This means that farmers can yield more meat from sheep within the same period.

Thus, goats are smaller in size and require a longer time to grow and a larger field to raise which explains why they are a bit more expensive.

Goat meat nutritional values and health benefits:

Nutritional values:

Generally, goat meat is easier to digest compared to other types of red meat such as lamb, beef, and pork.

In fact, this meat is among the leanest red meats with 60% lower in fats than beef.

The meat of a goat is distinguished with low cholesterol as its fats are mostly unsaturated fats.

Also, it offers a great amount of quality protein with all the 9 essential amino acids that the body needs.

This data counts for a serving of 3oz (85g) of cooked goat meat:

• Calories: 122
• Protein: 23g
• Cholesterol: 63.7mg
• Fat: 2.6g
• B2 vitamin: 30%
• B3 vitamin: 17%
• B12 vitamin: 17%
• Copper: 13%
• Iron: 18%
• Manganese: 2%
• Phosphorus: 17%
• Potassium: 10%
• Zinc: 30%
• Selenium: 14%

Health benefits:

Regulates blood pressure:

Just like bananas, goat meat is a good source of potassium, an essential mineral that the body needs to maintain normal fluid levels.

As a result, the body is more able to regulate the velocity of blood and regulates its pressure.

Rich in protein:

This meat offers around 32g (in 3oz, 85g) of complete protein full of all the essentials the body needs.

This composition of goat protein is very similar to that found in chicken breast and beef while having less fat and cholesterol.

Consuming goat meat would help you reach the daily need in protein that your body needs to:

• Maintain muscle mass.
• Have a good immune system.
• Maintain bone density.
• Create and repair damaged tissue.
• Reduce the appetite.
• Have a normal metabolism.

Great source of b vitamins:

Goat meat offers a good amount of vitamins mostly vitamin B2 and B12 with more than 30% and 17% of the daily need per serving (3oz, 85g).

Vitamin b12 is essential to create hemoglobin cells (red blood cells) and for the proper functioning of the nervous system.

The body uses vitamin B12 to protect the body from birth defects and to maintain cognitive abilities and memory.

Vitamin B2 plays a key role in many body functions such as regulating the mood and reducing the risk of depression and the risk of Alzheimer’s.

It is also one of the nutrients the body needs to prevent anemia and reduce menstruation pain.

Good food for the heart:

This type of meat is unlike beef or pork, it is not as lean as chicken or salmon but it is certainly low in saturated fats and cholesterol.

This is very beneficial for the heart as there will be lower risks of blood clotting and plaque buildup in the arteries.

Also, goat meat contains a good amount of good cholesterol HDL which maintains normal fluidity in the blood.

Some studies suggest that goat meat reduces the risk of inflammation and helps maintain a normal heartbeat.

Rich in Iron:

The iron levels in goat meat surpass many types of meat with more than 3.3mg of Iron (35% of the daily need) in a serving of 3oz (85g).

This is almost 2 times the amount of Iron you find in chicken breasts and 1.5 times more than that of beef.

There are many benefits of Iron including:

• Helps carry oxygen throughout the body.
• Increases the production of hemoglobin.
• Enhances brain activity.
• An essential nutrient during pregnancy.
• Regulate body temperature.

Help losing weight:

The meat of goats is fairly low in calories compared to other types of meat which can be very beneficial for people who want to lose weight.

A serving of 3oz of cooked goat meat contains about 122 calories which is half the amount of calories in beef.

Being a natural source of protein, this meat can be a great substitute for people who want to still enjoy food and lose weight.

Other benefits of goat meat:

• May protect from cancer.
• Promote healthier teeth and bones.
• Regulates testosterone levels.
• Promotes wound healing.
• Reduces the risk of bleeding.
• Protects the skin from UV radiation.
• Prevents dandruff formation on the scalp.

Precautions before you consume goat meat:

This meat is generally safe to eat and has no particular health dangers.

Pregnant women and babies beyond 1 year old can safely consume goat meat.

However, some people may have an allergic reaction when they consume meat in general, especially those who already have a protein allergy.

In that case, all meat is prohibited for those patients which don’t make goat meat an exception.

Some people do not fancy the pronounced flavor of goat meat especially when it is not properly handled.

The strong smell may cause discomfort for these people which is why goat meat requires the use of many spices.

In case of excessive consumption, goat meat can cause joint pain, raise cholesterol levels in the blood, constipation…

We should also not forget that the WHO warned about over-consumption of red meat as it could increase the risk of cancer.

However, these dangers are mainly in the case of poor storage, over-consumption, or when overcooking the meat which can simply be avoided.

Cooking goat meat:

The meat of a goat contains a little number of fats therefore it is very important to coat it to protect it from the heat of the oven.

To coat goat meat you can use vegetable oil, butter, or even marinate it with a mixture of both.

The cooking temperature for this meat should not exceed 350°F (180°C) and the best trick is to simmer it regularly with its juice.

Also, the cooking time of goat meat is very short as it should be between 20 minutes and 40 minutes depending on the cut.

For instance, ribs can even be fried quickly for just 5 minutes on each side because they are fairly small.

Ingredients that combine well with goat meat:

There are a lot of ingredients that combine well with goat meat such as:

Herbs: Rosemary, thyme, basil, mint, coriander, savory, sage…

Condiments: vinegar, garlic, soy sauce, chili sauce, lemon, tomatoes…

Spices: curry, oregano, turmeric…

Sauces: curry-coconut sauce, honey sauce

Nuts: pine nuts, pistachios, cashew nuts

Recipe:

Marinated goat meat:

Ingredients:

• 2 lbs. of goat meat (900g).
• 3 onions (chopped).
• 1 lemon.
• 1 carrot (chopped).
• 1 tsp of ginger.
• 3 cloves of garlic (mashed).
• 1 tsp of salt and ground pepper.

Preparation:

• Preheat the oven to 350°F (180°C).
• Start by cutting goat pieces into small cubes then wash them with cold water and place them on a piece of cloth to dry out.
• In a bowl, mix the chopped onion with garlic, carrots vegetable oil, ginger powder, salt, and pepper then squeeze the lemon on them.
• Now mix all the ingredients to obtain a flavored sauce to marinate the meat.
• You can add the small pieces of goat to the bowl and stir to make sure every piece of meat is fully coated.
• Place the bowl in the fridge for 4 hours to allow the meat to absorb the mixture flavors.
• Take out the bowl and pour the marinated pieces of meat on an oven tray then cover it with aluminum foil.
• Put the tray in the oven and let it cook for 30 minutes however, you need to check it every 10 minutes and pour some of the cooking juice on top of the meat.
• Once the time is done, you can take it out of the oven and let it cool down for 30 minutes then serve it for up to 5 people, enjoy it!

Buying goat meat:

Even though not all grocery stores and markets sell goat meat, you can still find it with a little research.

Despite all the similarities to lamb, the meat of a goat is a little bit lighter especially if the animal is young.

For instance, small goats only feed on milk which makes their meat more too pink than a light red.

When you buy a goat to eat, make sure that the fats are white with no marbling effect.

Storing meat:

Just like every other type of meat, goat meat must be put in the coldest part of the fridge as soon as you reach home.

The best way to do that is to keep the meat in its package as that is designed specifically for a longer lifespan.

The meat of a goat can last up to 4 days in the fridge so only take out the amount you need to cook and quickly put the rest in the fridge.

However, for those who want to keep meat for a longer time, you can simply freeze it in an airtight container or wrapped in plastic foil.

Frozen meat can last up to 8 months and it will remain delicious and juicy.

Don’t forget that the best way to thaw your meat once it’s frozen is to place it in the fridge overnight.