Goat has a strong flavor that some people enjoy, while others find it off-putting. The taste can depend on how the goat is prepared and how it was preserved for sale. The quality of the meat can also have an effect on the final flavor. The freshest goat is lean and tender with a rich earthy flavor. It can be compared to lamb and beef for flavor and texture, and has less fat than those meats (an 85-gram serving of roasted goat has 122 calories and only 2.6 grams of fat).
Goat is a common ingredient in dishes from Latin America, Africa and the Middle East, and is often found in Mediterranean, Egyptian, Moroccan, and Mexican recipes. It is a staple in gyros and in grilled dishes like souvlaki. It can also be ground up and made into burgers. It is milder flavored than lamb, but more gamy than beef.
While it is less popular in the US than beef, chicken, or pork, goat meat has a variety of unique benefits. It is more nutritious than lamb and beef because it contains more protein. It is also lower in cholesterol and has more iron than other meats.
When buying goat, look for meat that has not been spoiled or over-seasoned. It should have a slight earthy scent, and when poked, it should regain its shape. If it does not, that could be a sign of deterioration. It should also be stored in the refrigerator, as with most other meats, to prevent spoilage.