Meat
Boneless
Boneless goat leg is the deboned hind leg rolled or butterflied for even cooking and easy carving—ideal for stuffing, tight roasting, and portion control. Without the bone, seasoning reaches more surface area; the trade-off is slightly less self-basting from marrow contact. Butterfly for the grill or roll with herbs and tie for the oven. Cook to medium for young meat; braise mature boneless legs. Rest and slice thin. Excellent for sandwiches and composed platters.
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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 14.3 g
- Saturated Fat 5.72 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.88 g
- Cholesterol 73.3 mg
- Sodium 59.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.3 g
- Energy 260 kcal
- Water 49.3 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.72 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.88 g
- Omega-3 0.35 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.56 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 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 560 mg
- Major Minerals 559 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.3 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: 4.56 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · 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
French butchers rolled boneless goat leg for neat household roasts.
American specialty markets sold boneless goat leg for easy home cooking.
Meal kits featured butterflied boneless goat leg with spice rubs.