Meat
Mince
Goat mince is finely ground meat for sauces, dumplings, keema, and meatballs—lean and fragrant once browned. Fat balance determines whether dry applications stay moist; wet sauces forgive leaner batches. Goat’s flavour holds up to bold spice better than bland beef mince. Brown in batches for depth; keep cooler mixes for formed products. Cook through safely. Excellent in stuffed vegetables, shepherd-style pies, and pasta sauces.
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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 12.3 g
- Saturated Fat 4.81 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.2 mg
- Sodium 62.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 60 g
- Energy 203 kcal
- Water 60 g
- Protein 21.4 g
- Fat 12.3 g
- Saturated Fat 4.81 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.92 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 284 mg
- Major Minerals 283 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.92 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Mince of Goat: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Urban Indian keema culture relied on goat mince as the default grind.
British Caribbean communities used goat mince in patties and stews.
Supermarket freezers in some regions stocked goat mince for specialty shoppers.