lbs young goat meat
Lean protein source with significantly lower fat content than beef or lamb, and rich in B vitamins, iron, and zinc; contains conjugated linoleic acid (CLA) and is particularly low in saturated fat compared to other red meats.
About
Young goat meat, commonly known as kid or chevon when from animals less than one year old, is the flesh of domesticated goats (Capra aegagrus hircus) slaughtered at an early age. The meat is lean, tender, and fine-grained with a subtle, slightly gamey flavor that is considerably milder than mature goat meat. Young goat meat has a pale pink to light red color and is prized across Mediterranean, Caribbean, South Asian, and Middle Eastern cuisines for its delicate taste and nutritional profile. The flavor intensity varies based on the animal's diet, age, and breed, with milk-fed kid meat being particularly tender and mild.
The meat from kids typically ranges from 4 to 12 weeks of age, though some culinary traditions prefer slightly older animals (up to 6-8 months) for more developed flavor while maintaining tenderness. The meat has less fat than beef or lamb, with a finer muscle structure that contributes to its tender quality when properly prepared.
Culinary Uses
Young goat meat is versatile and features prominently in numerous global cuisines. It is commonly braised, stewed, roasted, grilled, and curried across Caribbean (jerk preparations), Indian (goat biryani and curries), Mediterranean (Greek kleftiko), Mexican (birria and barbacoa), and Middle Eastern (kabsa and tajines) traditions. The meat's leanness and tenderness make it ideal for slow-cooking methods that develop flavor without requiring the lengthy braises needed for tougher mature goat. Young goat pairs well with warm spices (cumin, coriander, cinnamon), acidic elements (vinegar, citrus, tomatoes), and aromatic vegetables (onions, garlic, peppers). Ground kid meat is also used in meatballs, sausages, and filling preparations.