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{{Short description|Meat of the domestic goat}} |
{{Short description|Meat of the domestic goat}} |
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{{For|mutton in the traditional sense|lamb and mutton}} |
{{For|mutton in the traditional sense|lamb and mutton}} |
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{{AFI}} |
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[[File:Goat chops.jpg|300px|thumb|Raw goat |
[[File:Goat chops.jpg|300px|thumb|Raw goat chops in an apricot glaze about to be cooked]] |
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'''Goat meat''' or '''goat's meat''' is the |
'''Goat meat''' or '''goat's meat''' is the meat of the [[domestic goat]] ''(Capra aegagrus hircus)''. 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'' (It.), ''cabrito'' (Sp.) or ''kid''. In [[South Asian cuisine|South Asian]] and [[Caribbean cuisine|Caribbean]] cuisine, '''mutton''' commonly means goat meat.<ref name="oed">''[[Oxford English Dictionary]]'', 3rd edition, June 2003, [https://www.oed.com/view/Entry/124371 ''s.v.'', definition 1b</ref><ref name="HT">{{Cite news |date=11 February 2012 |title=Whose Goat is it Anyway? |work=Hindustan Times |url=http://www.hindustantimes.com/brunch-stories/whose-goat-is-it-anyway/article1-809563.aspx |access-date=15 May 2015}}</ref><ref>{{Cite book |last=O'Brien |first=Charmaine |url=https://www.worldcat.org/oclc/874690463 |title=The Penguin food guide to India |date=2013 |publisher=Penguin Books |isbn=978-0-14-341456-8 |location=New Delhi |oclc=874690463}}</ref><ref>Madhur Jaffrey, ''An Invitation to Indian Cooking'', {{isbn| 0375712119}}, p. 49</ref><ref>{{Cite book |last=Jaffrey |first=Madhur |url=https://www.worldcat.org/oclc/713022617 |title=An invitation to Indian cooking |date=2011 |publisher=[[Knopf]] |isbn=978-0-375-71211-1 |edition=1st |location=New York |page=49 |oclc=713022617}}</ref><ref>{{Cite book |last=Groene |first=Janet |url=https://www.worldcat.org/oclc/40394137 |title=U.S. Caribbean Guide: Be a Traveler, Not a Tourist! |date=1999 |publisher=Open Road Pub |others=Gordon Groene |isbn=1-883323-87-8 |edition=1st |location=Cold Spring Harbor, NY |oclc=40394137}}</ref> In South Asia, where [[mutton curry]] is popular, "mutton" is used for both goat and lamb meat. |
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The [[culinary name]] "chevon", a [[blend word|blend]] of {{lang|fr|chèvre}} 'goat' and {{lang|fr|mouton}} 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the [[United States Department of Agriculture]] in 1928.<ref>Brianna Dyan Farber, "Ruminating on Ruminants: Goats and the People Who Raise Them in South Carolina", thesis, Master of Arts, [[College of Charleston]], 2013, p. 19 [https://scholarcommons.sc.edu/cgi/viewcontent.cgi?article=2968&context=etd full text]</ref><ref>{{ |
The [[culinary name]] "chevon", a [[blend word|blend]] of {{lang|fr|chèvre}} 'goat' and {{lang|fr|mouton}} 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the [[United States Department of Agriculture]] in 1928.<ref>Brianna Dyan Farber, "Ruminating on Ruminants: Goats and the People Who Raise Them in South Carolina", thesis, Master of Arts, [[College of Charleston]], 2013, p. 19 [https://scholarcommons.sc.edu/cgi/viewcontent.cgi?article=2968&context=etd full text]</ref><ref>{{Cite journal |last=Ball |first=Carleton R. |date=1928 |title=Comment on Dr. Kellerman's Criticism of the Committee Report on "Median Terms" |journal=Agronomy Journal |volume=20 |issue=5 |pages=523–526 |doi=10.2134/agronj1928.00021962002000050014x |quote=The term "chevon," as a name for goat meat was created by "dismembering" chevre (French for goat) and mouton (French for mutton) and "using certain of the letters." It was devised by commercial agencies and appears in a recent publication of the U.S. Department of Agriculture (Farmers' Bulletin 1203:19, revised 1926).}}</ref><ref>{{Cite journal |last=Williams |first=G. P. |date=1926 |title=The angora goat |url=https://books.google.com/books?id=VdcA7agsNmYC&q=bibliogroup:%22Farmers'+bulletin%22+chevon&pg=PA19 |journal=[[The Farmers' Journal]] |publisher=[[U.S. Department of Agriculture]] |volume=1203}}</ref>{{Rp|19}}<!-- refs from Sven Yargs at https://english.stackexchange.com/questions/167738/why-is-mutton-used-for-both-sheep-meat-and-goat-meat --> According to market research, consumers in the United States prefer "chevon" to "goat"<ref>{{Cite web|title=Goat Meat - an overview {{!}} ScienceDirect Topics|url=https://www.sciencedirect.com/topics/food-science/goat-meat|access-date=2021-12-21|website=www.sciencedirect.com}}</ref><ref>{{Cite web |title=Should You Market Chevon, Cabrito or Goat Meat? |url=http://www.agmarketing.ifas.ufl.edu/pubs/1990s/GOAT.pdf |url-status=dead |archive-url=https://web.archive.org/web/20090424073824/http://www.agmarketing.ifas.ufl.edu/pubs/1990s/GOAT.pdf |archive-date=2009-04-24 |publisher=The Florida Agricultural Market Research Center, [[University of Florida]]}}</ref> |
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{{cite web |url= http://www.agmarketing.ifas.ufl.edu/pubs/1990s/GOAT.pdf |title= Should You Market Chevon, Cabrito or Goat Meat? |publisher= The Florida Agricultural Market Research Center, [[University of Florida]] |url-status= dead |archive-url= https://web.archive.org/web/20090424073824/http://www.agmarketing.ifas.ufl.edu/pubs/1990s/GOAT.pdf |archive-date= 2009-04-24 }} |
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== In cuisine == |
== In cuisine == |
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{{See also|List of goat dishes}} |
{{See also|List of goat dishes}} |
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Goat is both a staple and a delicacy in |
Goat is both a staple and a delicacy in world's cuisines.<ref name="love">{{Cite news |last=Alford |first=Henry |date=March 31, 2009 |title=How I Learned to Love Goat Meat |work=[[The New York Times]] |url=https://www.nytimes.com/2009/04/01/dining/01goat.html}}</ref> The cuisines best known for their use of goat include [[African cuisine]], [[Middle Eastern cuisine|Middle Eastern]], North African, East African, West African, [[Indian cuisine|Indian]], [[Indonesian cuisine|Indonesian]], [[Nepalese cuisine|Nepali]], [[Bangladeshi cuisine|Bangladeshi]], [[Pakistani cuisine|Pakistani]], [[Mexican cuisine|Mexican]], [[Caribbean cuisine|Caribbean]] ([[Jamaica]]), and [[Ecuadorian cuisine|Ecuadorian]].<ref name="sfgate">{{Cite news |last=Fletcher |first=Janet |date=July 30, 2008 |title=Fresh goat meat finding favor on upscale menus |work=[[San Francisco Chronicle]] |url=http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2008/07/30/FDNP11R7VE.DTL}}</ref> [[Cabrito]], or baby goat, is a very typical food of [[Monterrey]], [[Nuevo León]], Mexico;<ref>{{Cite web |title=Traditional food of Nuevo León |url=http://www.nl.gob.mx/?P=nl_comida_tradicional |access-date=16 March 2012 |publisher=Gobierno del Estado de Nuevo León}}</ref> in Italy it is called "capretto". Goat meat is savory and less sweet than beef{{r|wp20110405}} but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being [[stewed]], [[curry|curried]], [[baked]], [[Grilling|grilled]], [[barbecue]]d, [[minced]], [[canning|canned]], [[Frying|fried]], or made into [[sausage]]. Goat [[Jerky (food)|jerky]] is also another popular variety. |
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===Africa=== |
===Africa=== |
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===Europe=== |
===Europe=== |
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[[Italian cuisine|Southern Italian]], [[Greek cuisine|Greek]], [[Serbian cuisine|Serbian]] and [[Portuguese cuisine|Portuguese]] cuisines are also known for serving roast goat in celebration of |
[[Italian cuisine|Southern Italian]], [[Greek cuisine|Greek]], [[Serbian cuisine|Serbian]] and [[Portuguese cuisine|Portuguese]] cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for beef), with the North of Portugal serving it as well on Christmas day;<ref name="sfgate" /> goat dishes are also an Easter staple in the alpine regions of central Europe, often braised ([[Bavaria]]) or breaded and fried ([[Tyrol (state)|Tyrol]]). |
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===North America=== |
===North America=== |
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Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some [[niche markets]],<ref name="niman">{{ |
Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some [[niche markets]],<ref name="niman">{{Cite news |last=Severson |first=Kim |date=October 14, 2008 |title=With Goat, a Rancher Breaks Away From the Herd |work=[[The New York Times]] |url=https://www.nytimes.com/2008/10/15/dining/15goat.html}}</ref> including those that serve immigrants from Asia and Africa who prefer goat to other meat.<ref name="ap20140418">{{Cite news |date=2014-04-18 |title=New Americans turn to goats to address food demand |publisher=My FOX DC |agency=Associated Press |url=http://www.myfoxdc.com/story/25283086/new-americans-turn-to-goats-to-address-food-demand#axzz2zMsvMlyl |url-status=dead |access-date=19 April 2014 |archive-url=https://web.archive.org/web/20140420023044/http://www.myfoxdc.com/story/25283086/new-americans-turn-to-goats-to-address-food-demand |archive-date=20 April 2014}}</ref> {{asof|2011}} the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually.<ref name="wp20110405">{{Cite news |last=Scarbrough |first=Mark |last2=Weinstein |first2=Bruce |date=2011-04-05 |title=Goat meat, the final frontier |work=The Washington Post |url=https://articles.washingtonpost.com/2011-04-05/lifestyle/35416024_1_goat-meat-red-meat-pork-and-lamb |url-status=dead |access-date=2013-04-20 |archive-url=https://web.archive.org/web/20130513204124/http://articles.washingtonpost.com/2011-04-05/lifestyle/35416024_1_goat-meat-red-meat-pork-and-lamb |archive-date=2013-05-13}}</ref> While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few [[luxury good|upscale]] restaurants and purveyors,<ref name="love" /> especially in cities such as New York City and San Francisco.<ref name="sfgate" /> [[Brady, Texas]] has held its Annual World Championship BBQ Goat Cook-Off annually since 1973.<ref>{{Cite web |last=McSpadden |first=Wyatt |date=July 2011 |title=Brady... Get Your Goat! |url=http://texashighways.com/food-drink/item/640-brady-get-your-goat-championship-bbq-goat-cook-off |url-status=dead |archive-url=https://web.archive.org/web/20150716073843/http://texashighways.com/food-drink/item/640-brady-get-your-goat-championship-bbq-goat-cook-off |archive-date=16 July 2015 |access-date=10 July 2014 |magazine=[[Texas Highways]]}}</ref>[[File:Wet-roasted Kid Goat - Tea Rooms of Yarck.jpg|thumb|right|Roasted kid]] |
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===Latin America=== |
===Latin America=== |
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In Okinawa (Japan), goat meat is served raw in thin slices as ''yagisashi''. |
In Okinawa (Japan), goat meat is served raw in thin slices as ''yagisashi''. |
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On the [[Indian subcontinent]], the rice dish mutton [[biryani]] and the mutton curries prepared in parts of Uttar Pradesh, Hyderabad and Bihar, use goat meat as a primary ingredient to produce a rich taste. [[Curry goat]] is a common traditional [[Indo-Caribbean]] dish. In [[Bangladesh]], |
On the [[Indian subcontinent]], the rice dish mutton [[biryani]] and the mutton curries prepared in parts of Uttar Pradesh, Hyderabad and Bihar, use goat meat as a primary ingredient to produce a rich taste. [[Curry goat]] is a common traditional [[Indo-Caribbean]] dish. In [[Bangladesh]], West Bengal, traditional meat dishes like ''kosha mangsho'' and ''rezala'' are prepared using meat from a ''khashi'', a castrated goat with meat that has richer taste and a milder, less gamey flavour. |
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Goat meat is also a major delicacy in [[Nepal]], and both castrated (''khashi-ko-masu'') and uncastrated (''boka-ko-masu'') goats are sacrificed during [[Dashain]], the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. ''Bhutun'' is made from the gut, ''rakhti'' from the blood, ''karji-marji'' from the liver and lungs, and the feet |
Goat meat is also a major delicacy in [[Nepal]], and both castrated (''khashi-ko-masu'') and uncastrated (''boka-ko-masu'') goats are sacrificed during [[Dashain]], the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. ''Bhutun'' is made from the gut, ''rakhti'' from the blood, ''karji-marji'' from the liver and lungs, and the feet – ''khutti'' – are often made into soup. [[Sukuti]] is a kind of [[jerky]], while [[sekuwa]] is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of [[momo (food)|momos]], [[thukpa]], [[chow mein]] and other dishes in various parts of the country. ''Taas'' is another popular fried goat meat dish in Nepal, particularly popular in districts of the central region. |
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In [[Indonesian cuisine|Indonesia]], goat meat is popularly skewered and grilled as ''[[sate kambing]]'', or curried in soups such as ''[[sup kambing]]'' and ''[[Gulai |
In [[Indonesian cuisine|Indonesia]], goat meat is popularly skewered and grilled as ''[[sate kambing]]'', or curried in soups such as ''[[sup kambing]]'' and ''[[Gulai]] kambing''. |
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== Characteristics == |
== Characteristics == |
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[[File:Tajine with goat meat and quinces.jpg|thumb|A [[tajine]] of goat meat]] |
[[File:Tajine with goat meat and quinces.jpg|thumb|A [[tajine]] of goat meat]] |
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Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared.<ref name="love" /> Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising.{{r|wp20110405}} Despite being classified as red meat, goat is leaner and contains less [[cholesterol]] and |
Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared.<ref name="love" /> Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising.{{r|wp20110405}} Despite being classified as red meat, goat is leaner and contains less [[cholesterol]] and fat than both [[Lamb and mutton|lamb]] and beef,<ref>{{Cite news |last=Kunkle |first=Fredrick |last2=Dwyer |first2=Timothy |date=November 13, 2004 |title=Long an Ethnic Delicacy, Goat Goes Mainstream |work=[[The Washington Post]] |url=https://www.washingtonpost.com/wp-dyn/articles/A46519-2004Nov12.html |access-date=May 3, 2010}}</ref> and less energy than beef or [[chicken (food)|chicken]];{{r|wp20110405}} therefore, it requires low-heat, slow cooking to preserve tenderness and moisture. |
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== Production == |
== Production == |
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Goats consume less [[forage]] than [[beef cattle]]. A hectare of [[pasture]] can sustain 25 goats or more, compared to five [[Cattle#Terminology|steers]]. A goat may produce {{convert|40|lb|kg|abbr=on|order=flip}} of meat, which is much less than that of cattle or pigs, often making goats unsuitable for modern [[meat processor]]s.{{r|wp20110405}} |
Goats consume less [[forage]] than [[beef cattle]]. A hectare of [[pasture]] can sustain 25 goats or more, compared to five [[Cattle#Terminology|steers]]. A goat may produce {{convert|40|lb|kg|abbr=on|order=flip}} of meat, which is much less than that of cattle or pigs, often making goats unsuitable for modern [[meat processor]]s.{{r|wp20110405}} |
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==Nutrition information== |
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{{Unreferenced section|date=December 2021}} |
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{| class="wikitable" |
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|'''Amount Per 100 grams''' |
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|'''Calories''' : 143 |
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{| class="wikitable" |
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| colspan="2" |'''% Daily Value''' |
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|'''Total Fat 3 g''' |
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|4% |
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|'''Saturated fat 0.9 g''' |
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|4% |
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|'''Cholesterol 75 mg''' |
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|25% |
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|'''Sodium 86 mg''' |
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|3% |
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|'''Potassium 405 mg''' |
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|11% |
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|'''Total Carbohydrate 0 g''' |
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|0% |
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|'''Dietary fiber 0 g''' |
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|0% |
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|'''Sugar 0 g''' |
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| – |
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|'''Protein 27 g''' |
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|54% |
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|'''Vitamin C''' |
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|0% |
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|'''Calcium''' |
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|1% |
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|'''Vitamin D''' |
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|0% |
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|'''Iron''' |
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|20% |
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|'''Magnesium''' |
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|0% |
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|'''Cobalamin''' |
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|20% |
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|'''Vitamin B6''' |
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|0% |
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{{-}} |
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== See also == |
== See also == |
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* [[List of goat dishes]] |
* [[List of goat dishes]] |
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* [[Lamb and mutton|Sheep meat]] |
* [[Lamb and mutton|Sheep meat]] |
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* [[:Category:Meat goat breeds|Meat goat breeds]] |
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== References == |
== References == |