Goat meat

In Africa, among the Chaga people of Tanzania, a ceremonial goat (locally called ndafu) is gutted and roasted whole as part of a centuries-old tradition. The ceremonial goat is the preferred replacement to the wedding cake used in many weddings around the world.[13]

Southern Italian, Greek, Serbian, and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for lamb or beef), with the North of Portugal serving it as well on Christmas day;[11] goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets,[14] including those that serve immigrants from Asia and Africa who prefer goat to other meat.[15] As of 2011 the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually.[16] While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors,[10] especially in cities such as New York City and San Francisco.[11] Costco stores in the Philadelphia suburbs keep whole frozen goats in a Halal case.[17] Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973.[18]

Roasted kid

Cabrito, a specialty especially common in Latin American cuisine such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. In Mexican cuisine, there are a variety of dishes including Birria (a spicy goat stew) and cabrito entomatado which means it is boiled in a tomato and spices sauce.

In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi.

On the Indian subcontinent, the rice dish mutton biryani and the mutton curries prepared in parts of Uttar Pradesh, Hyderabad and Bihar, use goat meat as a primary ingredient to produce a rich taste. Curry goat is a common traditional Indo-Caribbean dish. In Bangladesh, West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a khashi, a castrated goat with meat that has richer taste and a milder, less gamey flavour.

Goat meat is also a major delicacy in Nepal, and both castrated (khashi-ko-masu) and uncastrated (boka-ko-masu) goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. Bhutun is made from the gut, rakhti from the blood, karji-marji from the liver and lungs, and the feet – khutti – are often made into soup. Sukuti is a kind of jerky, while sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of momos, thukpa, chow mein and other dishes in various parts of the country. Taas is another popular fried goat meat dish in Nepal, particularly popular in districts of the central region.

In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambing and Gulai kambing.