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Goat meat, also known as chevon, is the meat of the domestic goat. It is a type of red meat, leaner than many types of beef and pork.

Goat meat is a lean and nutritious choice of meat. It is lower in calories, fat, and cholesterol than beef, pork, lamb, and poultry.

Goat meat can be tough due to the low-fat content. However, it becomes tender when cooked properly, particularly when slow-cooked.

Goat meat is widely consumed around the world, particularly in Middle Eastern, African, and Caribbean cuisines.

Like lamb, goat meat has a distinct, musky smell. However, it's not usually as strong as the smell of mutton and can be reduced with marination.

Yes, goat meat is high in protein and low in saturated fat and can be a good meat option for weight management.

Yes, as a good source of iron, goat meat can be introduced to babies at 6 months, after introducing other basic foods.

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Goat meat has a mild, sweet flavor similar to venison. It is less greasy than beef, but with a similarly robust flavor.

Goat meat is best when slow-cooked. It can be stewed, braised, grilled, or roasted, but it becomes particularly tender and flavorful when cooked low and slow.

Goat meat is popular globally, used in dishes like Jamaican curried goat, Indian goat biryani, and in various stews and roasts.

Yes, goat meat can be pan fried, but it is often recommended to tenderize it first or marinate it to prevent it from becoming too tough.

The price of goat meat can vary, but it is generally more expensive than more common meats, like beef or chicken, especially in regions where it's less commonly consumed.

Yes, goat meat can be grilled, but it is often best to marinate it first or to use a slow-grilling method to ensure it doesn't become too tough.

Goat meat is leaner and has a milder flavor than lamb. It also has fewer calories and less fat and cholesterol than lamb.

Goat meat is a lean, nutrient-dense food. It's rich in protein, iron, potassium and low in cholesterol, fat and calories.