When deciding whether to weather a goat or lamb before butchering, it is generally best to weather both as it significantly improves the taste and quality of the meat by removing the strong, “gamey” flavor associated with uncastrated male animals; making a wether goat or a wether lamb the ideal choice for butchering.

Key points about weathering:
Taste improvement:

Castrating young male goats and lambs before they reach sexual maturity greatly reduces the strong odor and flavor of their meat, making it more palatable.

Tenderness:

While some claim goat meat remains tender even from older animals, butchering a younger wether goat generally provides the most tender meat.

Market value:

Most meat markets prefer wether goats and lambs due to the better taste and consumer appeal.