The flesh of an adult goat is known as chevon, a term that comes from the French word "chèvre," meaning "goat." In Southeast Asia and the Caribbean, chevon is also referred to as mutton, though in other parts of the world, that term only refers to sheep meat.
Italian and Spanish cultures have separate terms to refer to the meat of a young goat; in Italian, it is called "capretto," whereas in Spanish it is known as "cabrito." This type of meat is popular in the Mexican state of Nuevo León. African and Middle Eastern countries also traditionally use chevon in dishes.