From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A ruminant mammal, Capra hircus, raised for both its meat and its milk, native to Asia and widely used in Europe since the Neolithic period; a close relative of the sheep. Goat meat is a favorite food in a wide variety of cultures. Roasted baby goat (kid) is regularly served in the Balkans, the Mediterranean region and the Middle East. Curried goat stew is a favorite in the Caribbean, especially Jamaica. There are also a number of well-loved goat dishes in Latin America and Asia. Goat meat is comparable to lamb in flavor, slightly gamy and a bit greasier, and can be used in many recipes that call for lamb or mutton. The tastiest, mildest goat meat comes from kids under 6 months of age; the flesh of adult goats gets progressively tougher and stronger-tasting as it ages. See also goat milk.
