Why is goat meat healthier?
Goats store their fat under their skin and around their organs.
They do not store their fat in their muscle, therefore there is
far less fat than other red meats. Even the fat they do have is
mostly polyunsaturated (the healthier type of fat compared to
saturated fat). Goat meat is high in Protein and Iron.
3oz cooked Calories Fat (g) Saturated Fat (g) Protein (g) Iron (mg)
Goat 122 2.58 .79 23 3.2
Chicken 120 3.5 1.1 21 1.5
Lamb 235 16 7.3 22 1.4
Beef 245 16 6.8 23 2.9
Pork 310 24 8.7 21 2.7
Sources: (1) USDA Handbook #8, 1989; (2) Nutritive value of foods, Home and Garden Bulletin Number 72,
USDA, Washington DC, US Government Printing Office, 1981.
How should I cook it?
Chevon will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore two basic rules are:
1) cook it slowly (low temperature)
2) cook it with moisture
Tenderness of a meat cut determines the method or methods of cooking. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderized by cooking with moist heat such as braising and stewing.