Meat
Rack
Goat rack is the rib section left whole for roasting or frenched presentation—a showpiece joint that carves into elegant chops at the table. Meat is tender and lean; protect frenched bones from scorching with foil if needed. Young kid racks are especially mild and delicate. Season with herbs, salt, and oil; roast hot then rest; carve between ribs. Do not overcook the eye. Pair with bright sauces—salsa verde, yoghurt-herb, or chilli oil.
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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 12.4 g
- Saturated Fat 4.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 67.4 mg
- Sodium 59.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 58.1 g
- Energy 190 kcal
- Water 58.1 g
- Protein 21.8 g
- Fat 12.4 g
- Saturated Fat 4.87 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.93 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 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 385 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.4 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: 4.93 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Rack 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
French cooks roasted racks of young goat for refined rural tables.
American fine dining adopted frenched goat racks as a lamb alternative.
Farm-to-table menus featured whole goat racks for sharing plates.