Capretto is the term the Italians use for the meat from a goat upto 20 weeks old. For centuries goat meat has featured on tables from the Mediterranean to asia and the Pacific Islands.
Western Australian premium quality capretto has a dressed weight of between 6 and 1kg. Its pinkish flesh is tender and leaner than sheep meat, so it\u27s ideal for the health conscious.
This article describes a market development programme undertaken by the Department of Agriculture\u27s Goat Industry Development Unit (GIDU) and the Australian Cashmere Growers Association\u27s (ACGA) Meat Marketing Committee to establish a premium market for capretto carcasses
