What hasn’t spread quite so diversely is the method of cooking it. Japan slices it up and hands it out raw. Mexico and Brazil slow roast it. Most bizarrely of all, Tanzania serves it at weddings instead of the traditional cake.

 

It’s not difficult to see why it’s so popular. Despite being red meat – we found it tasted a little like lamb – it’s much healthier for you, containing less cholesterol and fat than beef.

 

And on top of that, its versatility means it can be stewed, curried, grilled, barbecued, fried or made into sausages, so there are dozens of different ways you can have it. But not even goat meat could take over the entire world.

 

Until recently, Western Europe and Northern America were just about the last unconquered regions. This, however, could soon be about to change. Already, France is doing what it does best and giving frowned-upon food a fancy title. Goat? Don’t be stupide, it’s pronounced chevon.

 

The new name has helped breathe life into the Western goat-trade. Celebrity chefs such as Levi Roots are lining up to cook with it, upscale restaurants in big cities are suddenly offering it on their menus, and around 15 tons of goat meat were scoffed last year.

 

Ocado has gotten into the business too, becoming the first high-profile retailer in the UK to sell goat chops and sausages, and other leading food suppliers are expected to follow its lead very soon.

 

In other words, goat is the new kale. You heard it at Food For Thought first.