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High-protein, lean roasted red meat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Lean roast kid goat (150 g) has 215 calories. That works out to 143 calories per 100 g. It contains 0 g of carbs, 40.7 g of protein, 5.3 g of fat and 0 g of fiber. Its 1.8 µg of B12 covers 75% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
215
KCAL / 150G
Carbs
0g
· 0% DV
Protein
40.7g
· 81% DV
Fat
5.3g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 77% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 215 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.65 g | 8% |
| Trans fat | 0.12 g | |
| Sodium | 102 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 40.7 g | 81% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 215 kcal |
| 1 piece (small) | 60 g | 86 kcal |
| 3 ounce (medium) | 85 g | 122 kcal |
| 1 piece (medium) | 90 g | 129 kcal |
| 100 g | 100 g | 143 kcal |
| 1 piece (large) | 140 g | 200 kcal |
| 1 cup (diced) | 140 g | 200 kcal |
| 1 serving (large) | 220 g | 315 kcal |
| 1 serving (jumbo) | 300 g | 429 kcal |
Calculated from 143 calories per 100 g.
Lean roast kid goat is meat from a young goat cooked as a roast, often on a rotating spit. “Kid” refers to the animal’s age, not a cut of meat; the lean version has little visible fat and can dry out if overcooked.
Cook lean roast kid goat with steady, moderate heat, turning it so it cooks evenly. Because the meat is lean, baste it with its own juices or a little oil and let it rest briefly before carving to help retain moisture.
No, lean roast kid goat does not have to taste strongly gamey. Fresh meat handled and cooked properly is usually mild, with a flavor often compared with lamb; garlic, herbs, and black pepper work well without masking it.
Lean roast kid goat can become tough when cooked too fast or left on the heat until it dries out. Use gentler, even heat and avoid judging doneness by browning alone; resting the roast before slicing also helps keep it tender.
Marinate lean roast kid goat with olive oil, garlic, herbs, black pepper, and a little lemon juice. Keep it covered in the refrigerator while marinating, then drain excess marinade before roasting so the outside browns rather than steams.
Lean roast kid goat comes from a young goat, while roast lamb comes from a young sheep. Kid goat is often leaner and milder in flavor, whereas lamb can taste richer; the cut and cooking method also affect tenderness and flavor.
Serve lean roast kid goat with roasted vegetables, potatoes, rice, or a fresh salad. Bright accompaniments such as lemon, herbs, or a yogurt sauce balance the savory meat, while a simple side lets its mild flavor stand out.
Keep lean roast kid goat moist by avoiding excessive heat and basting it as it cooks. Do not carve it immediately after removing it from the heat; a short rest lets the juices settle, and slicing across the grain makes each piece easier to chew.
Store leftover lean roast kid goat in a covered container in the refrigerator and eat it within a few days. Refrigerate it promptly rather than leaving it out, and reheat only the portion you plan to serve.
Yes, cooked lean roast kid goat can be frozen. Divide it into meal-sized portions in airtight packaging, thaw it in the refrigerator, and reheat it thoroughly; freezing portions with a little cooking juice can help protect the meat from drying out.
Vitamins
B12
1.8µg · 75% DV
B3
10.2mg · 64% DV
B2
0.43mg · 33% DV
B6
0.47mg · 28% DV
Minerals
Zinc
6.15mg · 56% DV
Phosphorus
330mg · 47% DV
Selenium
15µg · 27% DV
Iron
4.8mg · 27% DV
Potassium ⭐
540mg · 16% DV
Sodium
102mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 215 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lean roast kid goat is young goat meat cooked on a spit or rotisserie, traditionally over a fire until browned and tender. The lean cut benefits from steady heat and occasional basting so it does not dry out. In Turkey, spit-roasted kid is often prepared for a shared meal, while elsewhere it may be found at family gatherings and regional roasts wherever goat is part of local cooking.
The meat has a mild, distinctive flavour and a crisp outside when properly roasted. Serve it with rice, roasted vegetables or a fresh salad; flatbread and a tangy yoghurt sauce also make good companions. It is lean, protein-rich red meat, with 27.1 g of protein per 100 g. For a lighter plate, keep added oil modest and pair the roast with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.65g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.