Goats were probably domesticated some 10,000 years ago. They were always a source of food for humans, who reared them for both their milk and meat, in addition to their wool and hide.
Goat is one of the most widely eaten meats in the world. The exceptions are Europe, where this animal is farmed mainly for its milk, used in cheese production, and North America, where goats are not widely farmed.
It is in Asia and Africa that kid, and more particularly goat, like mutton, are part of the daily diet, more so among Muslim and Jewish populations for whom it is prepared for certain rituals.
Depending on size and weight, kid is sold whole, in halves, and in quarters, or in a number of cuts: leg, shoulder, and saddle, in addition to its variety meats.
A kid from a small mountain farm will always be better and more fragrant than one fattened commercially.
The flesh should always be shiny and whitish, with a sweet and pleasant smell.
Kid is sold fresh or frozen.
Grass-fed kid comes in the same cuts as lamb.
Owing to its tender nature, suckling kid meat cooks very quickly. It is typically roasted, pan-fried, or lightly grilled. It is served medium rare (68ºC core temperature) or rare (75ºC core temperature). It is often prepared with aromatics (such as garlic and sage) and even spices, but delicately, so as not to completely overwhelm its sweetness.
Grass-fed kid requires somewhat lengthier cooking. The ribs can be marinated; the leg, rack, or shoulder is coated in mustard and/or honey.
Kid goes well with sorrel, but it also suits any seasonal vegetables. It can be prepared in blanquette, or in a stew, as in the West Indies, where colombo de cabri is a classic, or in Réunion, with its cabri massalé.
In the refrigerator or cool room at 3–5ºC for 2–3 days, with the cuts always wrapped to prevent them from drying out.
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