How do you feel about eating goat? Your answer will most likely depend on where you were raised or where you have travelled to. Goat meat (also known as chevon or mutton) is a popular food across Africa, South America and Southeast Asia. In parts of Europe, it is seen as a delicacy. However, in the US, UK and certain parts of Asia (ahem, Hong Kong), goat dishes are, at best, hard to find and, at worst, snubbed.
We’re here to tell you why we should be embracing this protein and why we believe we’ll be eating a lot more of it very soon.
Some goat stats
- goat is a red meat but has less calories and cholesterol than beef, pork or lamb
- goat meat is extremely low in fat, with just over 3g in a 100g serving
- goat meat is very high in iron and vitamin B12
- goat meat can be halal and kosher
- goat’s milk can successfully replace cow’s milk for those who are allergic
- goat’s milk can be used to make cheese, yoghurt, ice cream, sweets, soap and other body products
- goat meat is delicious (try it before you fight us on this!)
Goat seekh kebab seasoned with green chilli and cumin and loaded with Cheddar cheese at Rajasthan Rifles
Farming goats is highly sustainable
- goats have a high fertility rate, meaning that they are fairly easy to breed
- goats are browsers, not grazers, so they do not eat as much as other animals bred for meat
- goats don’t take up much space – 5–7 goats can be held in the same space as one cow
- goats can be farmed for milk and cheese (which we’ve established is delicious) as well as for fabric (Angora and Cashmere goats are super soft and fluffy)
Baked halloumi (goat’s cheese) with pomegranate and molasses at FRANCIS
Goat around the world
Goat is a particularly popular meat in curries in India, where it is often called mutton (which can either refer to sheep or goat). From biryani to korma and vindaloo, you’ll be spoilt for choice when it comes to mutton curries in India. Goat curries and stews are also popular across Africa, particularly in Congo, Ethiopia and Nigeria. Nigerian isi ewu (goat’s head stew) is a national delicacy. The French name for goat is chevon, which has been adapted by a few Western countries as it supposedly sounds more appetising. Roast kid is often served during Easter celebrations in the South of France. In Australia and New Zealand, goat pies are all the rage. Goat meat is also not uncommon in the Middle East, Indonesia, Vietnam, Malaysia and Nepal.
Unfortunately, there are very few places in Hong Kong where you can try this ultra-healthy, sustainable red meat. Goat’s cheese is certainly more accepted, with multiple restaurants and supermarkets selling halloumi, feta and other goat’s cheeses. If you know of any restaurants serving goat or if you are a chef or restaurateur wanting to experiment with goat, please let us know! Send us a DM on Facebook or email us at email@example.com.
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