chevon

From French chèvre (“goat”) + -on, from mutton.

• IPA^(key): /ˈʃɛvən/

chevon (uncountable)

1. The meat of a goat.
   • 1995, C. Devendra, P. Gardiner (editors), Annex 3: The Phillippine small ruminant industry, Global Agenda for Livestock Research, unnumbered page,

     While goats are already established as a good source of meat (chevon) and milk, sheep are relatively new requiring further attention in terms of promotion.

   • 2006, Mary Turner Stille, The Goat Care Handbook, 2nd Edition, unnumbered page,

     Chevon is the meat from the goat. Chevon is sold in finer restaurants as a delicacy for huge prices. It's been reported that chevon steaks can cost over $45 on the East Coast, yet many people refuse to taste is^[sic] when it is served from our kitchen.

   • 2011, Kenneth V. Oster, The Complete Guide to Preserving Meat, Fish, and Game‎, page 181:

     If you cook chevon using too high of a heat setting, the meat will lose its moisture and become tough.

• (meat of a goat): goatmeat

• (meat of a goat): cabrito, kid