Goat (Capra aegagrus hircus )

Introduction:

In India, Southern Europe and in Arabic cuisine, the meat of young goats in particular is valued as a delicacy. The meat of adult goats is tough and is hardly ever eaten in Europe.

Use/Preparation:

Goat meat is usually roasted, braised, boiled, used in curries or made into sausage or ham. Its rich flavour makes it particularly suitable for strong spices and flavours.

Health:

Compared to beef or pork, goat meat contains less fat and cholesterol. It is also rich in protein and usually easy to digest. It also contains minerals such as iron and zinc.

Alternatives:

Lamb or game can be excellent substitutes for the savoury, spicy taste of goat meat. Vegetable alternatives such as tofu, tempeh or seitan, which can be seasoned as desired, are also good sources of protein.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	149/623
Fat	7,9 g
Healthy fatty acids	3,6 g
Carbohydrates	0 g
Sugar	0 g
Protein	19,5 g
Salt	0,1 g