Lesser kudu classified under the genus "Tragelaphus" in family Bovidae. It was first described by the English zoologist Edward Blyth in 1869. The generic name, "Tragelaphus", derives from Greek word "tragos", meaning a male goat, and "elaphos", which means a deer, while the specific name "imberbis" comes from the Latin term meaning unbearded, referring to this kudu's lack of mane. The vernacular name kudu (or koodoo) could have originated either from the Afrikaans "koedoe" or the Khoikhoi "kudu". The term "lesser" denotes the smaller size of this antelope as compared to the greater kudu. In 1912, the genus "Ammelaphus" was established for
Kudu cattle), and many scientists think recurring epidemics of the disease reduced kudu populations in East Africa. Kudus are highly susceptible to rabies in times of extended drought. They have been known to enter farm houses and other buildings when infected. Infected animals appear tame and have a distinct frothing at the mouth. They are fearless and bulls may sometimes attack humans who get too close to them. Kudu meat is similar to venison (deer), with a slight gamey, liver-like flavor. It is a very dry and lean meat, so it needs to be cooked carefully to avoid drying it out