Goat meat may be stewed, grilled, baked, barbecued, canned, fried, or made into sausage. The taste is similar to that of lamb. The meat is low in fat and as a result can easily become tough when cooked at high temperatures.
Other names: Goat Meat
Translations: Kaza, Ožys, Capră, Jarac, Con dê, Koza, Geit, बकरा, Cabra, Козел, Κατσίκα, ماعز, 염소, Koza, Kambing, Kambing, 山羊, Cabra, Koza, Koza, Capra, מזל גדי, Коза, ヤギ, Chèvre, Ziege, Cabra, Козел, Kauris, Коза
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh, Redish are better choice
Buying: Meat shops