On the up:Goat ragu with red wine.Edwina PicklesIn Australia,young milk-fed goat is marketed as capretto,and more mature (weaned) goat as chevon. Goat meat is the most widely eaten meat in the world,and while Australia exports far more than it consumes,improved quality and availability mean the local market is also hotting up. Slow-braise older goat for stews,ragus,curries and tagines. Cook the meat on the bone for maximum flavour,then serve with polenta or mash,or shred the meat off the bone to toss with pasta and serve with parmesan.