Cooking Chevon – Solace Farmer

From Melinda Ellison

Hi all, I’m the Extension Sheep Specialist with the University of Idaho. Myself and a team of sheep and goat specialists from Idaho, Wyoming, and Utah have teamed up to host a monthly sheep and goat webinar series, where we invite other experts to present on time-relevant topics. I’d like to invite you all to join us for our next one on Wednesday, February 9, 2022. Register here: [https://uidaho.zoom.us/…/regi…/WN_fWiLWKvuS2-dx3AJnWotNw](https://uidaho.zoom.us/webinar/register/WN_fWiLWKvuS2-dx3AJnWotNw?fbclid=IwAR0fRlu_IZA_V6JJhuFQ6TfafhIW43ivpOzl9MAOoZTVqY9ZrhMfvXJLROk)

We have also posted all of our past webinars to our YouTube channel, so please check us out! [https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ](https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ?fbclid=IwAR3hnaZXicMGWtvGO5t01xOKMUzvh96Gk30UF5WPj1VrlLik-REdARNgGGw)

Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat

Goat accounts for about 6 percent of red meat consumption worldwide, with the annual per capita consumption for goat weighing in at 1.7 pounds