A kid is a goat that is under a year old. But around 6 months is the best time to slaughter for kid meat. After this time the proteins in the meat change which affects the flavour and texture of the meat. Adult goat meat has a stronger flavour and aroma which is reminiscent of a strong goat’s cheese. The meat is tough with strong collagen strands in the muscles that must be broken down. This makes it ideal for curries and slow-cooked stews with robust flavours that will stand up to the strong flavour and long-slow cooking that will fully break the collagen down.
Kid meat has a much more delicate flavour. It is often compared to lamb as the anatomy of the two animals is almost identical but kid is very lean and lacks the fatty flavour that is characteristic of lamb. I don’t really think you can describe a fundamental flavour anymore than you can describe a colour so the best way is to try it!
This recipe is very simply designed to showcase the flavour of kid goat so the chops are only seasoned with salt and pepper. The sweet potato mash complements the sweetness in the young goat meat. The dish is finished with crispy shallots and a fragrant juniper sauce made with my kid goat stock but you could use good beef or chicken stock.