In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word “mutton” is sometimes used to describe both goat and sheep meat, despite its more specific meaning (limited to the meat of adult sheep) in the UK, US, Australia and other English-speaking countries. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi.On the Indian subcontinent, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste."Curry goat" is a common traditional Indo-Caribbean dish.
In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as gulai kambing.
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 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 Chitwan district of Nepal.
Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).
It is often called chevon when the meat comes from adults, and cabrito, capretto, or kid when from young animals.