what do you call meat from a goat
Goat meat Goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chÃ¨vre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat".[1] Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. 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.[2][3]
Sirloin steak The word sirloin derives from the Middle English surloine, itself derived from the Old French word surloigne (variant of surlonge), that is, sur for 'above' and longe for 'loin'.[1][2][3] In Modern French, the cut of meat is called aloyau or faux-filet.[4] A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin". There is no reliable evidence for this explanation and scholars generally hold it to be a myth.[5]