Meat
Shoulder
Goat shoulder is the large forequarter block—blade, neck end, and related muscles—that softens into pull-apart meat under moist heat. It is the workhorse for curry, birria, stews, and pulled sandwiches, with robust flavour that thrives under spice and smoke. Bone-in adds body; boneless rolls carve neatly. Season boldly, brown if desired, and cook low until shreddable or dice-tender. Grind for mince. Young shoulder is more forgiving; mature shoulder wants full time.
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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 6.38 g
- Saturated Fat 2.55 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.6 g
- Cholesterol 70.7 mg
- Sodium 56.4 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.2 g
- Energy 133 kcal
- Water 72.2 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.38 g
- Saturated Fat 2.55 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.6 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5.03 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 408 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.7 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: 5.03 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Shoulder 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
South Asian feast and everyday curries centred on goat shoulder pieces.
Mexican birria traditions used goat shoulder as a primary braising cut.
Smokehouses and taco shops featured pulled goat shoulder on modern menus.