Chevon, or goat meat (also called cabrito or capretto), is the most popular meat eaten around the world. Approximately 70% of the meat eaten around the world is goat. But in America, people are reluctant to give this delicious and healthy alternative to beef, pork, lamb, and chicken, a try. Although the number of meat goats raised in the United States is on the rise, it still lags behind the staples of the American diet.

So why eat goat? Well, first of all, goat is lower in fat than chicken, beef, pork or lamb, with only 2.58 grams of fat per 3oz. of roasted meat. It is also lower in saturated fat than any of the other meats and higher in protein and iron. It has 2 more calories than chicken, at 122, but is much lower in calories than lamb, pork, or beef. Goat meat is approximately 50% leaner than American beef and has 40% lower saturated fat than skinless chicken!(http://www.grit.com/Life-at-Diamond-W-Ranch/Cooking-with-Goat-Meat.aspx)

Second, goat meat is easier on the digestive system for those people have to watch their diet due to digestive upset. Because the molecular makeup of goat meat is very different than other meats, it is easier to digest (http://www.boergoatshome.com/). This is ideal for people who have problems eating other red meats.

Third, goat is delicious! Many people say that goat has a subtle, veal-like flavor, while others compare it to spring lamb. Either way, goat has a wonderful flavor that works well in many recipes. Because it is very lean, you must be careful when cooking it, so as to not dry it out. Marinating chevon will help lock in the moisture. The best advice on cooking goat, is cook it low (temperature) and slow. When cooked correctly, it is tender and juicy.  Below are a few recipes to help you incorporate healthy, delicious goat meat into your diet. Enjoy!

Goat Meat Loaf

2 lb ground goat meat
1 can Cream of Mushroom Soup
1 envelope Dry Onion Soup/Dip Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water or milk

Directions: Mix 1/2 mushroom soup, goat meat, onion soup mix, bread crumbs and egg. Place in 8 inch x 4 inch loaf pan and shape firmly into loaf. Bake at 325 degrees for 1 hour and 15 min or until done. Mix remaining mushroom soup, 1/4 cup water or milk, and 2 tablespoons drippings from loaf in bowl. Heat in microwave 2 min or until heated through. Spoon over slices of meatloaf. (http://www.grit.com/Life-at-Diamond-W-Ranch/Cooking-with-Goat-Meat.aspx).

Southwest Leg of Goat
1 leg of goat
2 whole cloves garlic
1/2 teaspoon crushed pepper
2 teaspoons salt
1 cup wine or vinegar
1 teaspoon sage
1 cup vegetable oil
3 large potatoes
3 onions
1 bay leaf, crumbled
3 large chiles
1 teaspoon rosemary
2 cloves garlic with skin removed
Combine vinegar or wine and seasonings and pour over goat meat. Cover and marinate in the refrigerator 12 to 24 hours, turning often. Remove goat meat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chiles and garlic. Pur 1/4 cup marinade over goat meat. Roast at 325 F for approximately 25 minutes per pound of goat meat. Baste with 1/4 cup marinade 20-30 minutes before carving. Serve with vegetables. (http://www.naturalark.com/goatmeatrecipe.html).