Meat
Bone In
Bone-in goat leg is the classic roast and braise joint—femur and surrounding muscles intact for flavour and moisture during long cooking. It is the centrepiece of many holiday and wedding tables from Mexico to Greece to South Asia. Young kid legs can roast pink; mature legs want lower heat and time. Score fat if present, season deeply or marinate in yoghurt and spice, roast or pot-braise, and rest before carving. The bone enriches drippings for gravy. Carve thin slices across the grain.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 14.1 g
- Saturated Fat 5.63 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.63 g
- Polyunsaturated Fat 2.82 g
- Cholesterol 70.3 mg
- Sodium 58.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.4 g
- Water 48.5 g
- Energy 256 kcal
- Water 48.5 g
- Protein 32.4 g
- Fat 14.1 g
- Saturated Fat 5.63 g
- Monounsaturated Fat 5.63 g
- Polyunsaturated Fat 2.82 g
- Omega-3 0.34 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.52 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 538 mg
- Major Minerals 536 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.52 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Greek feast days featured whole bone-in goat legs roasted with herbs.
Mexican celebrations roasted bone-in kid and goat legs for communal meals.
South Asian oven and tandoor adaptations used bone-in goat leg for parties.