What are the Best Goats Meat Names? Everything to Know

goats meat name

Hey foodies, ever wondered about the different names for goats meat as you travel the globe? From BBQs in South America to spicy curries in Asia, goat meat is a global favorite.

Whether you’re a goat meat newbie or a seasoned aficionado, knowing the names can make all the difference.

So let’s explore the tasty world of goat meat names, so you’ll know just what to order—or avoid—the next time you’re feeling adventurous!

What is the name of goats meat?

In the U.S., we mostly just call it “goat meat,” but did you know it has many other names around the world? If you’re dining in a fancy spot, you might see “chevon” on the menu—that’s meat from a mature goat.

Got a taste for young goat? That’s often called a “kid.” In Spanish and Portuguese cuisines, you’ll find it as “cabrito” or “chivo,” and Italians call it “capretto.” Interestingly, in the Caribbean, South Asia, and parts of South America, it’s referred to as “mutton,” a term that can also describe adult sheep meat.

So many names, same delicious taste!

Read: What is the Tastiest Meat in the World? 17 Best

What are the best goats meat names?

Let’s break down some of the coolest names for goat meat around the world, what they mean, and where you’ll hear them:

  • Chevon: This is the French term for mature goat meat, and it’s often used in upscale or international settings.
  • Kid: In English-speaking countries, this term is used for young goat meat. Simple and straight to the point!
  • Cabrito: Popular in Spain and Latin America, this term literally translates to “little goat,” often indicating a younger meat source.
  • Chivo: Also used in Spanish-speaking countries, this term refers to goat meat without specifying age.
  • Capretto: In Italy, this term signifies young goat meat and is often used in traditional Italian dishes.
  • Mutton: In South Asia, the Caribbean, and parts of South America, goat meat is often called mutton, although this term can also refer to adult sheep meat.
  • Katsiki: In Greece, this term is used for young goat meat, usually roasted for festive occasions.
  • Bokkie: In South Africa, this informal term is used for goat meat and is popular in various regional dishes.
  • Yagi: In Japan, this is the word for goat meat, although it’s not as commonly consumed there as in other countries.
  • Chevre: Though commonly associated with goat cheese in France, this term can also refer to goat meat in specific contexts.

Each name gives a bit of insight into the culture and cooking styles where the term is used, making your culinary adventure even more exciting!

Types of goats meat

When it comes to goat meat, there’s quite a variety depending on the age and breed of the goat, as well as regional preferences. Let’s break it down:

  • Chevon: This is meat from a mature goat, offering a more robust flavor.
  • Kid: Comes from young goats and is tender, often compared to lamb.
  • Boer: A breed known for its meat rather than milk, Boer goat meat is prized for its quality.
  • Kiko: Originating from New Zealand, Kiko goat meat is lean and nutritious.
  • Spanish Goat: Popular in the U.S., this breed offers leaner, less gamey meat.
  • Pygmy: Although often kept as pets, Pygmy goats also provide a darker, richer meat.
  • Nubian: While known for milk, Nubian goats offer strong-flavored meat.
  • Jamnapari: Originating from India, this breed is usually larger, offering more meat yield.
  • Black Bengal: Found mainly in Bangladesh, the meat is tender and high-quality.
  • Myotonic: Also known as fainting goats, their meat is considered tender due to their unique muscle condition.

Each type brings something unique to the table, from tenderness to flavor complexity, giving you plenty of options for your next goat meat adventure!

Also, read: How to Beat Your Meat (Hygiene Tips to Masturbate Safely)

How to prepare goats meat

Cooking goat meat doesn’t have to be complicated. Here are some simple steps to help you prepare a tasty goat dish:


  • Goat meat (1-2 lbs)
  • Salt (to taste)
  • Black pepper (to taste)
  • Olive oil (2 tbsp)
  • Garlic cloves (3-4, minced)
  • Onion (1, diced)
  • Your choice of herbs (rosemary, thyme, etc.)


  • Preparation: Cut the goat meat into smaller, bite-sized pieces. Season with salt and pepper.
  • Marinate: For better flavor, marinate the meat in olive oil, minced garlic, and your choice of herbs for at least 2 hours or overnight.
  • Brown the Meat: Heat a skillet over medium-high heat, add some olive oil. Brown the meat pieces on all sides, then remove and set aside.
  • Cook the Base: In the same skillet, sauté diced onions and any additional garlic until translucent.
  • Combine and Simmer: Add the browned meat back into the skillet with the onions. Cover with water or broth, and bring to a simmer. Lower the heat, cover, and let it cook until the meat is tender (could take up to 2 hours depending on the cut).
  • Taste and Adjust: Before serving, taste the meat and adjust the seasoning if necessary.
  • Serve: Serve hot with rice, potatoes, or your choice of side.

And there you have it! Enjoy your delicious and simple goat meat dish!


Is goat called lamb?

No, goat and lamb are not the same. Goat meat comes from goats, while lamb meat comes from young sheep. They are two different types of meat.

Is beef a goat meat?

No, beef is not goat meat. Beef comes from cattle, while goat meat comes from goats. They are two distinct types of meat from different animals.

What is goat meat called in Nigeria?

In Nigeria, goat meat is commonly referred to as “goat meat” or simply “goat.” However, in local parlance, it’s often called “Chevon.” It’s a popular ingredient in various Nigerian dishes.


From Chevon to Cabrito, the world of goat meat is as diverse as it is delicious. Knowing the right names can enhance your culinary adventures and make you a true goat meat connoisseur. Bon appétit!



Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like