Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Jan 16, 2007 02:11 AM

Mutton is to lamb = Goat is to....

Kid, or kid goat, right? Mostly male?
I've never had kid goat, let alone adult goat meat. What's the taste difference?

Since I prefer lamb to mutton, may I assume I'll like kid goat better than an adult goat?

  1. Click to Upload a photo (10 MB limit)
  1. Tastes like lamb or a not too gamy venison. I haven't tried any kid, just chevon, perhaps because of the size and yield (meat production). Very lean.

    1. Can't do the analogy, but goat tastes similar to lamb.

      8 Replies
      1. re: rworange

        Is there a reason we see so much lamb and virtually no kid? Doesn't taste as good as lamb, I suppose? Any other reasons?

        1. re: grocerytrekker

          I think it's because there isn't much meat on a kid; there's a lot of bone. Even when you get goat at a restaurant it's often served in bone-in chunks. You don't see too many goat chops or boneless goat legs.

          1. re: grocerytrekker

            Kid is absolutely delicious, a very delicate & lean meat. Kid roasted over an open spit is a regional delicacy in Nuevo Leon & Texas... those in the know, know what I am talking about.

            Why is lamb more popular than kid? Kid is usually roasted whole I don't know what cuts could be successfully commercially exploited like lamb chops etc.,

            Although now that I remember, I believe I had a roasted kid shank at L'Empero in Murray Hill... probably the most upscale Italian restaurant in Manhattan.

            Anyway... as many products as we get in our store shelves, its not a perfectly efficient market.

            Why do you only find Italian Zucchini when the Mexican Zucchini (Courgets) is superior on every dimension?

            Why do Andean peoples eat Cuy (Guinea Pig) instead of Rabbit (which would substantially less expensive per yield)?

            Why are pomegranates so hot now... and virtually unknown in the U.S. 10 years ago? Why hadn't any of use heard of Acai 5 years ago?

            1. re: Eat_Nopal

              Cabrito splayed on a rack over mesquite coals...EN, I know what you're talking about. I first had it on a ranch in Webb County, outside Laredo. It was my favorite meal, ever.

            2. re: grocerytrekker

              I think it is probably also cultural - goat is consumed in Europe but predominantly in the Middle East, Africa and Asia (and Sth America? - I must confess to some ignorance here). I think lamb is a WEstern Europe (and all countries influenced by it during the early twentieth century) favourite (not that it isn't consumed in many other countries but bare with me for a sec...). Lamb is a relatively modern preference - previously most sheep consumed was either mutton or two-toothers (and this remains predominant in many of the regions I excluded from popular lamb consumption). So I guess what I'm getting at is given time goat too (and kid) will probably rise in the culinary popularity stakes of America etc.

              1. re: irisav

                It is highly produced in the southern states, and can probably be found easily in a Latino market in any major city.

              2. re: grocerytrekker

                Do you think this is why goat is so enjoyable when introduced to it as part of a middle eastern, SE asian or african meal? That is when the gamey goat is encountered as a Rendang (dry curry in Malaysia/Indonesia) or tangine or braise all of which par the meat with delicious and big flavoured spices then cook it slowly.

            3. Mutton is to lamb as watermelon is to fire hydrant. Try to figure out that analogy. I just had a flashback of High school SAT's. In all seriousness, if you decide to try goat, it's best you try a young goat as opposed to an older goat. Goat is gamier than lamb. At Easter, I purchase baby lamb or baby goat...whatever looks better. The colors and textures of the meat are very similar, as is the taste. (One year I didn't mention I purchased baby goat and nobody recognized the difference). The baby goat tastes very slightly gamey, but as the animal ages the gamey taste becomes more intense. The price per pound for baby goat or baby lamb is significantly more than that for mutton. A great size baby lamb or goat is anywhere from eight to twelve pounds for the whole carcass. As another poster noted, the animal hasn't developed a whole lot of muscle yet (or fat), which means it doesn't yield a whole lot of meat. The allure then is the *taste* of the meat, albeit little, and it's incredible tenderness. This is true for both lamb and goat. If you can find it, try it. Best time is around mid-March to mid-April to find baby lamb or baby goat. Try it roasted with herbs.

              1 Reply
              1. re: Cheese Boy

                Ahh! my reply to your post somehow posted itself as a reply to grocery trekker - it's the one about gamey goat

              2. I have gathered the following (incomplete) info.

                Kid goat slaughtered for meat (6 weeks – 4 months) weight?
                “Milk lamb” slaughtered before being weaned (agnelet) 30 – 40 days old, 18 – 22 lb
                Agneau blanc or laiton (Christmas to June) 70 – 150 days old , 45 to 56 lb
                “Grazing lamb” (broutart) 6 – 9 months, 67 to 90 lb
                Mutton (castrated male sheep over a year old, or rams or ewes which are said to be of lower quality) weight?


                  >> Female goats are referred to as does or nannies, intact males as bucks or billies; their offspring are kids. Castrated males are wethers. __Goat meat is sometimes called chevon.__

                  One must take into account that goat isn't all that popular of eats, because most goats are left to do the lawn mowing and lot cleaning. (I know bad joke) ;-)