Other
Goat Meat
The muscle meat of a goat, leaner and with a stronger flavour than most lamb. Young goat is milder. Older goat needs slow, wet cooking.
Origin
Eaten wherever goats are kept, from the Caribbean and Africa to South Asia and the Mediterranean.
Flavour
Savoury and a little gamey, milder in a young animal.
How to use it
Braise, curry, or stew it. Quick high heat dries it out.
Storage
Refrigerate and cook within a couple of days, or freeze it.
Recipes using it
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