Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. On the Indian subcontinent, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish.
In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a “Khashi”, a castrated goat with a meat that has richer taste and a milder, less gamey flavour. In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambing and gulai kambing. Goat has a reputation for having a strong, gamey flavour, but the taste can also be mild, depending on how it is raised and prepared.
1 Pound per Stock