Game meat, goat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Raw goat meat, often referred to as chevon or mutton, is a lean, deep-red game meat with a fine-grained texture and a distinctively rich, slightly tangy flavor that sets it apart from beef or lamb. Its nutritional profile is exceptionally high in protein while being virtually fat-free and carb-free, making it a powerhouse for muscle-building and low-calorie diets. The meat's firmness when raw transforms into a tender, succulent bite when properly slow-cooked or braised, absorbing spices beautifully.
Calorie split: 80% protein · 0% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love goat meat for its complex, gamey flavor that is less fatty than lamb but more flavorful than chicken, offering a unique culinary experience. Its versatility in absorbing spices and its cultural significance in many global cuisines make it a beloved staple for festive meals and hearty stews.
⚠️ Watch-outs & how to enjoy it better
The strong, distinct flavor can be off-putting to those accustomed to milder meats, and its lean nature means it can become tough if overcooked. To counteract toughness, always use slow-cooking methods like braising or stewing, and consider marinating in acidic ingredients like yogurt or vinegar to tenderize the meat before cooking.
Key benefits
- Exceptionally high protein density for muscle maintenance and satiety
- Very low fat content, making it a lean protein choice
- Naturally carb-free, suitable for ketogenic and low-carb diets
- Rich in essential minerals like iron and zinc for immune support
- Lower in saturated fat compared to many red meats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Goat meat is the most widely consumed red meat in the world, accounting for about 63% of all red meat eaten globally, yet it is often overlooked in Western diets.
Full nutrition (USDA data · scales with serving)
| Water | 75.8 g |
| Energy | 109 kcal |
| Energy | 456 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 2.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.8 mg |
| Phosphorus, P | 180 mg |
| Potassium, K | 385 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 4.0 mg |
| Copper, Cu | 0.26 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 8.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.49 mg |
| Niacin | 3.8 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 1.1 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.71 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.33 g |
| SFA 18:0 | 0.33 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.94 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.10 g |
| PUFA 18:3 | 0.02 g |
| PUFA 20:4 | 0.06 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 0.98 g |
| Isoleucine | 1.0 g |
| Leucine | 1.7 g |
| Lysine | 1.5 g |
| Methionine | 0.55 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.71 g |
| Tyrosine | 0.63 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.43 g |
FAQ
Is goat meat the same as lamb?
No, goat meat (chevon) comes from goats, while lamb comes from sheep. Goat meat is generally leaner and has a stronger, more gamey flavor than lamb.
How do I cook goat meat to make it tender?
Slow-cooking methods like braising, stewing, or roasting at low temperatures for several hours are best. Marinating in acidic liquids like yogurt or vinegar can also help tenderize the meat.
Is goat meat healthy for weight loss?
Yes, goat meat is very low in fat and calories while being high in protein, making it an excellent choice for weight loss and muscle maintenance.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.09 kcal/g · 76% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.