Meat
Neck
Goat neck is economical, bony, and collagen-rich—the cut that turns thrifty stewpots into gelatinous, flavour-packed meals. Meat between vertebrae shreds after long cooking; bones enrich the broth. Essential for many Caribbean, African, and South Asian goat dishes. Brown large pieces, cover with liquid and spice, and cook until meat falls from the bone. Neck alone makes stock. Plan yield around bone weight.
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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 11.8 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.19 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.4 mg
- Sodium 62.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 61.8 g
- Energy 199 kcal
- Water 61.8 g
- Protein 22.7 g
- Fat 11.8 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 5.19 g
- Omega-3 0.1 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 4.66 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 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 378 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.4 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: 4.66 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Neck of Goat: composition reflects this culinary part relative to the whole ingredient.
History
Maghrebi kitchens braised goat neck for body and thrift in family pots.
Jamaican curry goat often included neck pieces for marrow and collagen.
Chefs rediscovered goat neck for sticky, gelatin-rich braised plates.