Meat
Centre
Goat leg centre is the middle portion of the leg—more uniform muscle than the shank end, suitable for neat roasts, thick steaks, or even cubes for high-end stews. Grain is relatively consistent, so carving looks tidy on the plate. Roast medium or cut into steaks for careful grilling. Marinate lean surfaces. This section bridges tenderloin mildness and shank toughness—treat closer to a roast than to osso buco.
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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 11.9 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.5 mg
- Sodium 61.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 58.2 g
- Energy 200 kcal
- Water 58.2 g
- Protein 21.1 g
- Fat 11.9 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.45 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 433 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.45 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Centre of Goat: composition reflects this culinary part relative to the whole ingredient.
History
British butchers cut centre-leg goat joints for Sunday-style roasts in specialty shops.
Australian goat programmes portioned centre leg for export roast packs.
Restaurants used centre-leg steaks as a uniform goat grill option.