Wednesday, October 17, 2012

Adobong Kambing (Chevon/Mutton)

Goat meat called Chevon/Mutton contains less cholesterol compared to beef
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Goat meat

From Wikipedia, the free encyclopedia

Marinating goat chops

Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the
meat comes from adults, and cabrito or kid when from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United Statessuggests that "chevon" is more palatable to consumers than "goat meat".[1] Cabrito, a word of Spanish origin, refers specifically to young, milk-fed goat. In the English-speaking islands of the Caribbean, and in some parts of Asia, particularly BangladeshNepalSri LankaPakistan and India, the word “mutton” is often used colloquially to describe both goat and lamb meat, despite technically only referring to sheep meat.

The first time I tried eating this meat was not bad at all, although initially it gave me a second thought to try one.  Meat is tender compared to beef/pork.

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