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Cooking Australian Goatmeat

Goatmeat may sound exotic, but it can be prepared much like lamb. It is lean and low in fat, so careful handling is needed. The cuts are very similar to lamb — leg and leg cuts, sirloin, loin, rack, shoulder and diced goatmeat may be available.

Goatmeat is particularly well suited to slow-cooking methods such as braising and stewing, and flavorful, spicy dishes.

Although it’s the most widely consumed meat in the world, in the U.S. or Canada you’ll need to find a supermarket that carries it. Ethnic stores or specialist butchers may either have it on hand or be willing to order some for you. The "Where to Find Australian Goatmeat" tab to the left offers some additional ideas for finding it.

Goatmeat is sold as Capretto or Chevon.

Capretto comes from the Italian word "kid goat," and it's what we refer to when buying young goatmeat. Capretto is similar to lamb in flavor and texture. It is very lean and is pinkish in color.

Chevon is the term used for slightly heavier animals that are aged 6–18 months. Chevon has a slightly more gamey flavor (although Australian Chevon is mild) and a firmer muscle texture than capretto.

You will find a number of easy and delicious recipes under our GOATMEAT RECIPES section.

Additional information on cooking goatmeat may be found on our cooking website, The Main Meal.


*Consuming raw or undercooked meats may increase risk of foodborne illness