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Ingredients: Goat

A hollow-horned ruminant mammal. Its meat is slightly sweet in flavor and has less fat than beef and pork. 

One of the first domesticated animals, goats derive from the ibex in the Middle East and western Asia.

Archaeological records show that goats likely reached the African continent around 7000 BCE, through trade from southwest Asia. 

Goat meat is popular in many cuisines, including food from east and north African countries, Asia, and the Middle East. However, it lacks mainstream popularity in the United States, though it can be found in many African, Indian, and Middle Eastern restaurants as well as high-end restaurants. 

“The Domestication of Goats” by K. Kris Hirst (2019) 

“Goat” by Amy Tikkanen (2020) 

“Goat Meat Could Save Our Food System, But We’re Too Afraid To Eat It” by Julie Kendrick (2018)

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