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High in protein, B vitamins, and iron
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Roasted kid goat ribs (150 g) has 371 calories. That works out to 247 calories per 100 g. It contains 0 g of carbs, 37.2 g of protein, 24.3 g of fat and 0 g of fiber. Its 2.4 µg of B12 covers 100% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
371
KCAL / 150G
Carbs
0g
· 0% DV
Protein
37.2g
· 74% DV
Fat
24.3g
· 31% 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 40% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 371 kcal | |
| Total fat | 24.3 g | 31% |
| Saturated fat | 9.15 g | 46% |
| Trans fat | 0.27 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 37.2 g | 74% |
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 | 371 kcal |
| 1 piece (small) | 45 g | 111 kcal |
| 2 piece (medium) | 90 g | 222 kcal |
| 100 g | 100 g | 247 kcal |
| 3 piece (large) | 135 g | 333 kcal |
| 1 serving (large) | 220 g | 543 kcal |
| 8 ounce (large) | 227 g | 561 kcal |
| 1 serving (extra large) | 300 g | 741 kcal |
Calculated from 247 calories per 100 g.
Roasted kid goat ribs have a savory, mildly distinctive flavor that is often described as lighter and less fatty than lamb. Garlic, herbs, and a little acidity complement the meat without masking its taste.
No. Roasted kid goat ribs come from a young goat, while lamb ribs come from a young sheep. The meats have different flavors and fat levels, so lamb cooking times and seasoning amounts may not work exactly the same way.
Cook roasted kid goat ribs gently in a covered roasting dish until the meat is tender, then uncover them briefly to brown. Keeping some moisture in the dish helps prevent the relatively lean meat from drying out.
Yes, cover roasted kid goat ribs for most of the cooking so they stay moist and tender. Remove the cover near the end to brown the surface; if the pan dries out, add a little water or stock.
A simple olive oil, garlic, rosemary, and lemon marinade works well for roasted kid goat ribs. Coat the meat and refrigerate it while it marinates, then discard any raw-meat marinade or boil it before using it as a sauce.
Trim only thick, hard pieces of excess fat from roasted kid goat ribs; a thin layer helps protect the meat during roasting. Ask the butcher to separate the ribs into manageable portions if the rack is difficult to fit in your pan.
Serve roasted kid goat ribs with roasted root vegetables, potatoes, or a crisp salad. A lemony or vinegar-based side cuts through the richness, while flatbread or rice makes the meal more substantial.
Check roasted kid goat ribs with a food thermometer in the thickest part of the meat, away from the bone, and follow a reliable safe-temperature guide for whole cuts of goat. Tenderness and browned edges alone do not confirm safe cooking.
Yes, roasted kid goat ribs freeze well once cooled. Pack them airtight with a little of their cooking liquid to reduce drying, thaw them in the refrigerator, and reheat until steaming hot throughout.
Yes, roasted kid goat ribs can be finished on a grill, but direct high heat can char the outside before the meat turns tender. Cook them gently with indirect heat first, then briefly grill over direct heat for browning.
Vitamins
B12
2.4µg · 100% DV
B3
9.6mg · 60% DV
B6
0.43mg · 25% DV
B2
0.33mg · 25% DV
Minerals
Zinc
6.15mg · 56% DV
Phosphorus
315mg · 45% DV
Selenium
18µg · 33% DV
Iron
4.05mg · 22% DV
Potassium ⭐
477mg · 14% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 371 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.
Roasted kid goat ribs are made from the rib section of young goat, seasoned and cooked in the oven. They are often kept simply flavoured with salt, pepper and herbs, so the meat’s savoury taste comes through. Slow roasting helps soften the meat around the bones while browning the surface.
In Turkey, the dish is suited to a family meal or a special occasion, served with rice, roasted vegetables or a fresh salad. Elsewhere, it can be enjoyed much like other roast meats, with potatoes or greens. It is a filling, protein-rich choice with no carbohydrates; a crisp salad and trimming visible fat make for a lighter plate.
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
9.15g
MONOUNSATURATED
10.05g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.