Is this related to their biology? Primarily cultural (like the kinds of dishes)? Something else?
In: 3
I can maybe answer this but if you can give some examples it might help clarify the question.
With goat, meat yield can be minimal, so to give the diner the most of it you’d leave it bone in. So something like a goat leg roast. You could debone it but it might just be better to leave it in, especially if you’re doing an open flame roast; gives you a handle essentially.
With duck, I think it depends on dish. Some chefs like the bone in breast because it gets a slightly higher yield on a costly protein. It is also fun for presentation. If you’re doing a confit, you want to disturb the meat as little as possible, so don’t debone.
I hope this helps answer, but I think your question might be a bit broader and deserving a deeper explanation.
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