Meat
Main article: Goat meat
See also: List of goat dishes
The taste of goat kid meat is similar to that of spring lamb meat;[37] in fact, in the English-speaking
islands of the Caribbean, and in some parts of Asia, particularly Bangladesh,Pakistan and India,
the word “mutton” is used to describe both goat and lamb meat. However, some compare the
taste of goat meat to veal or venison, depending on the age and condition of the goat. Its flavor is
said to be primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid.[38] It
can be prepared in a variety of ways, including stewing, baking, grilling, barbecuing, canning,
and frying; it can be minced, curried, or made into sausage. Due to its low fat content, the meat
can toughen at high temperatures if cooked without additional moisture. One of the most popular
goats grown for meat is the South African Boer, introduced into the United States in the early
1990s. The New Zealand Kiko is also considered a meat breed, as is the myotonic or "fainting
goat", a breed originating in Tennessee.