For mutton in the traditional sense, see lamb and mutton.
"Chevon" redirects here. Not to be confused with Chevron.
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Raw goat chops in an apricot glaze about to be cooked
Goat meat is the meat of the domestic goat (Capra hircus). The common name for goat meat is simply "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito (Spanish and Portuguese). In South Asian cuisine, mutton refers to goat meat.[1][2][3][4][5][6]
The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,[7][8][9]: 19 however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat.
^Oxford English Dictionary, 3rd edition, June 2003, [https://www.oed.com/view/Entry/124371 s.v., definition 1b
^"Whose Goat is it Anyway?". Hindustan Times. 11 February 2012. Archived from the original on 25 December 2018. Retrieved 15 May 2015.
^O'Brien, Charmaine (2013). The Penguin food guide to India. New Delhi: Penguin Books. ISBN 978-0-14-341456-8. OCLC 874690463.
^Madhur Jaffrey, An Invitation to Indian Cooking, ISBN 0375712119, p. 49
^Jaffrey, Madhur (2011). An invitation to Indian cooking (1st ed.). New York: Knopf. p. 49. ISBN 978-0-375-71211-1. OCLC 713022617. Archived from the original on 2023-07-19. Retrieved 2021-12-20.
^Groene, Janet (1999). U.S. Caribbean Guide: Be a Traveler, Not a Tourist!. Gordon Groene (1st ed.). Cold Spring Harbor, NY: Open Road Pub. ISBN 1-883323-87-8. OCLC 40394137.
^Brianna Dyan Farber, Ruminating on Ruminants: Goats and the People Who Raise Them in South Carolina, thesis, Master of Arts, College of Charleston, 2013, p. 19 full text Archived 2023-07-18 at the Wayback Machine
^Ball, Carleton R. (1928). "Comment on Dr. Kellerman's Criticism of the Committee Report on 'Median Terms'". Agronomy Journal. 20 (5): 523–526. doi:10.2134/agronj1928.00021962002000050014x. The term 'chevon,' as a name for goat meat was created by 'dismembering' chevre (French for goat) and mouton (French for sheep) and 'using certain of the letters.' It was devised by commercial agencies and appears in a recent publication of the U.S. Department of Agriculture (Farmers' Bulletin 1203:19, revised 1926).
^Williams, G. P. (1926). "The angora goat". The Farmers' Journal. 1203. U.S. Department of Agriculture. Archived from the original on 2023-07-18. Retrieved 2020-11-11.
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Montserrat. It has also been described as a national stew. Goat water is prepared using goatmeat, onions, herbs and chible (scallions/spring onions and thyme)...
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