Goat meat is often called chevon (French) and Cabrito (Spanish). It is delicious when properly butchered, prepared and cooked. The flavor is much like beef or deer, depending on how it was fed.
Goat meat is lean, not marbled with fat like pork, beef or lamb. Therefore, it should not be cooked with dry heat, such a broiling. A moist heat, such as baking, boiling, marinating or basting, will give the best results.
The most common spices used in cooking goat meat are: Italian herbs, green & red pepper, cayenne pepper, cumin, garlic, onion, thyme, basil, paprika, marjoram, coriander, nutmeg and cloves. Using the right spices can make a lot of difference in cooking any kind of meat.
Goat meat is best if the animal is butchered under 2 years old. There are three basic ages that goats are butchered for market:

Easter Kid Market - 16-39 lbs
Cabrito - Milk raised kids 25-40 pounds
Chevon - 60 lbs and over - up to 2 years of age.

It is important to remove the fell (thin outside membrane around the meat), especially on goats over 1 year old. It can cause a strong taste. Care should always be taken not to get the hair on the meat. Chevon is best from wethers (castrated males) but can be used even if the animal is allowed to remain a buck. At this point, though, it may have a strong taste.

Generally speaking, any recipe for deer can be used on goat meat, since the meat is similar.

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