Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).In France, goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals.
In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning (limited to the meat of adult sheep) in the UK, US, Australia and other English-speaking countries. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi.
On the Indian subcontinent, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste.
"Curry goat" is a common traditional Indo-Caribbean dish.
In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a "Khashi", a castrated goat with a meat that has richer taste and a milder, less gamey flavour.
In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambing and gulai kambing.