| Nutrient | Content | Reference |
|---|---|---|
| Calories | 109kCal | 109kCal |
| Proteins | 20.6g | 21g |
| Fats | 2.31g | 2g |
| Water | 75.84g | 76g |
| Ash | 1.11g | 1g |
| Vitamin B1, thiamine | 0.11mg | 0mg |
| Vitamin B2, riboflavin | 0.49mg | 0mg |
| Vitamin B9, folate | 5mcg | 5mcg |
| Vitamin B12, cobalamin | 1.13mcg | 1mcg |
| Vitamin PP, NE | 3.75mg | 4mg |
| Potassium, K | 385mg | 385mg |
| Calcium, Ca | 13mg | 13mg |
| Sodium, Na | 82mg | 82mg |
| Sera, S | 206mg | 206mg |
| Phosphorus, P | 180mg | 180mg |
| Iron, Fe | 2.83mg | 3mg |
| Manganese, Mn | 0.038mg | 0mg |
| Copper, Cu | 256mcg | 256mcg |
| Selenium, Se | 8.8mcg | 9mcg |
| Zinc, Zn | 4mg | 4mg |
| Arginine | 1.512g | 2g |
| Valin | 1.103g | 1g |
| Histidine | 0.429g | 0g |
| Isoleucine | 1.042g | 1g |
| Leucine | 1.716g | 2g |
| Lysine | 1.532g | 2g |
| Methionine | 0.552g | 1g |
| Threonine | 0.981g | 1g |
| Tryptophan | 0.306g | 0g |
| Phenylalanine | 0.715g | 1g |
| Tyrosine | 0.633g | 1g |
| Cysteine | 0.245g | 0g |
| Cholesterol | 57mg | 57mg |
| Saturated fatty acids | 0.71g | 1g |
| 14: 0 Myristinova | 0.03g | 0g |
| 16: 0 Palmitic | 0.33g | 0g |
| 18: 0 Stearin | 0.33g | 0g |
| Monounsaturated fatty acids | 1.03g | 1g |
| 16: 1 Palmitoleic | 0.04g | 0g |
| 18: 1 Olein (omega-9) | 0.94g | 1g |
| Polyunsaturated fatty acids | 0.17g | 0g |
| 18: 2 Linoleum | 0.1g | 0g |
| 18: 3 Linolenic | 0.02g | 0g |
| 20: 4 Arachidon | 0.06g | 0g |
| Omega-3 fatty acids | 0.02g | 0g |
| Omega-6 fatty acids | 0.16g | 0g |
We rarely use goat meat for cooking, so many housewives, when they get goat meat, have no idea what to do with it, how it can be cooked, how much it is cooked.
The easiest option is to boil goat meat. On the basis of boiled goat meat, you can cook various first and second courses, as well as boiled meat can be used to make fillings for pies, pies, pancakes. When cooking goat meat, consider some of the nuances:
- goat meat is cooked for a relatively long time - more than 2 hours. Only the milk goat will be ready in 45 minutes-1 hour;
- to make goat meat soft after cooking, use the meat of a young goat up to several months old for cooking;
- after boiling, drain the first broth to get rid of the specific smell that may be present;
- salt the meat at the end of cooking - it will turn out softer in this case.
Recipes with goat meat
Step 1
For work, we need the meat of a dairy goat, salt, Provence herbs, black pepper, a double boiler. It is better to steam the meat of a very young kid up to 1 month old, and preferably at the age of 1-3 days.
Step 2
Wash the meat well.
Step 3
Rub on all sides with salt, pepper and Provencal herbs. Pour into a steamer bowl.
Step 4
Steam for 1 hour. The meat is ready to go.
Step 1
For work, we need goat meat, carrots, root celery, onions, water, salt, and a saucepan.
Step 2
Rinse the goat meat. If the meat is from an old goat, then it should be pre-soaked in milk or in water with 1 tablespoon of 9% vinegar so that the meat becomes softer and gets rid of the specific smell.
Step 3
Drop meat into boiling water. Bring to a boil and drain the first water. Pour in new boiling water and put the pot back on the fire.
Step 4
Once the water boils, reduce the heat, cover and cook for 30 minutes. Then add peeled and cut into large pieces carrots and celery, peeled onion. Cook until the meat is ready. For dairy goat meat, it will take another 15-30 minutes, and the old goat will have to be cooked for another 1-1.5 hours. Salt the meat at the end of cooking.
Step 5
The meat is ready to go.
Goat meat dishes are not very common in our country. And in vain, because 70% of all red meat eaten by people around the world is goat meat. Such popularity around the world of goat meat can be explained by two factors: goats are very easy to breed and feed, and goat meat can be eaten by Jews and Muslims who do not eat pork, and Hindus who do not eat beef. Goat meat tastes a bit like lamb, and the nutritional properties of goat meat are almost as good as beef.
The meat of young domestic goats is considered the most valuable. Such meat is rich in vitamins A and B, has a very delicate, incomparable taste, and there is absolutely no specific smell that scares away some gourmets.
Goat meat, even non-dairy meat, can be cooked so deliciously that it will become a signature dish on any holiday table. And if you managed to get the meat of a dairy goat, then you will never forget the most delicate taste of such a dish.
The kid can be cooked whole, but most often, before cooking, it is divided into portions. Our advice will help you understand this issue.
Step 1
For work, we need a dairy goat, a knife, a cutting board.
Step 2
Rinse the goat carcass under running water and look inside - there may be entrails left.
Step 3
You can find the heart, liver, kidneys, spleen, lungs there. Cut out all the insides with a sharp knife. They can be boiled and used to prepare delicious dishes, such as filling pies or pancakes.
Step 4
With your hands, press on the lower part of the goat, in the area of the lower legs, and turn them so as to break where they are attached to the spine.
Step 5
Cut off the back legs at the joints.
Step 6
Cut off a sheet of peritoneum on each side.
Step 7
Cut off the two front legs at the joints.
Step 8
Cut off the neck.
Step 9
Divide the rest of the spine up to the ribs into 2-3 parts. Make an incision with a sharp knife between the vertebrae, cutting and breaking the ridge at the same time.
Step 10
Divide all the ribs into 3 parts, making an incision between the ribs all the way to the spine, and then cut through the spine, breaking the carcass at the incision site.
Step 11
The goat is cut into pieces.
Required products :
Method of preparation :
Boil the spaghetti (you can use other pasta of your choice) and drain the liquid.
Fry the garlic in hot oil until golden and then add the broccoli to the pan. Fry them until golden, remove them from the pan.
Blanch the tomatoes and cut them into cubes, pour in the garlic oil, pour 2 tablespoons of cream, 1 teaspoon of lemon juice and add the same amount of grated citrus peel. Let everything simmer for a while, this will be the sauce for the dish.
Roast the walnuts separately in a dry pan.
Once everything is ready, mix the spaghetti with the broccoli and sauce, stir. Add the soft cheese, season with black pepper and salt, sprinkle with walnuts.
Enjoy your meal!