Goat

Goat meat is one of the most widely eaten meats in the world and a staple protein for many people. It can be known by various terms including cabrito, chevon and mutton, and is a traditional dish served for many religious and cultural occasions. This can lead to specific seasonal demands coinciding with specific holidays.

Goat farming in Ireland today is mainly focussed on dairying, but historically goats were kept for a range of purposes and goat meat was widely consumed. In recent decades, goat meat has fallen out of favour but is now seeing a resurgence. Changes in the ethnic makeup of our population, as well as an emphasis on healthy food options, have also led to a demand for goat meat. The scale of this market is more difficult to estimate. 

The number of goats kept for meat production in Ireland is extremely difficult to quantify as the National Sheep & Goat Census doesn’t distinguish between animal type (for goats) or breed. In addition, many goats reared for meat production are from the dairy herd. It is likely to be a small percentage of the overall goat population.

Did you know?

• The main breed used for goat meat production in Ireland is the Boer;
• while grass is a high-quality and cheap feed, goats can also utilise other poorer quality forage;
• goat meat has lower calories, cholesterol and fat than almost any other meat and has comparable levels of protein;
• other breeds that can be used for meat are the Anglo-Nubian and Kalahari Red; and,
• because it is so lean, goat is usually slow roasted or cooked in stews and curries to ensure it is tender. 

Markets and supply

The usual paths to market for cattle and lambs are not available for goats and the supply of goat meat must be tailored to what the purchaser wants. Rearing a group of animals to slaughter weight, as would be done with lambs, is not advisable as there is currently no purchaser who will buy animals in this manner. However, where a steady supply of animals can be maintained, consumers are guaranteed availability of the product and markets can
be established and developed. At the moment the most profitable (but challenging) outlet for goat meat production is into high-end restaurants and specialist shops. However, relationships need to be developed and a small but steady supply of animals must be maintained.