Though goat meat has been enjoyed in southern Europe, Latin America and many Mediterranean countries for centuries, it has never really caught on in the United States. The meat of mature goats is extremely tough and strong-flavored. Most goat meat consumed comes from a kid, a baby goat that is usually not more than 6 months old. Kid meat is as tender and delicate as that of young lamb, and it can be prepared in any manner suitable for lamb. It can sometimes be found in specialty meat markets. Goats also provide milk, which is usually made into goat cheese, better known as chèvre. Fresh goat's milk can sometimes be purchased in natural food stores; canned goat's milk is carried in many supermarkets.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Goat Cheese Cheesecake
- Goat Barbacoa
- Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
- Goat Cheese Enchiladas
- Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette
Related Content From Cooking Channel
- Curry Goat
- Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil
- Dinner Rush! Beet Salad with Crispy Goat Cheese
- Warm Goat Cheese and Pancetta Salad
- Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce