Jamaicans do wonderful things with goat meat. I don't know if there is a unique Jamaican word for it. Many cultures curry goat meat. This is likely to mask the unpleasant flavour of mature chevon. By far the best goat meat is that of the kid, taken while it is still being milk fed and before its flesh begins to taste like mutton. The best defense a sheep ever had against slaughter for culinary use is what happens to its flavour when it leaves the teat and heads for the grass. Likewise goats.