Baby Goat Meat / Chevon – Nutrition Facts

Baby Goat Meat / Chevon is a good source of Niacin, Vitamin B12, Iron, Phosphorus, Copper and Selenium, and a very good source of Protein, Riboflavin and Zinc.

Call 8884 3332 73 for Fresh Quality Goat Meat in Bangalore.

Youth Goat / Chevon

Baby Goat / Chevon

Baby Goat meat / Chevon is actually lower in calories, total fat, saturated fat, and cholesterol than not just lamb, pork and beef meats, but also turkey and chicken meat. This makes goat meat the healthiest red meat, even better than turkey and chicken.

Nutrition Facts – Goat, roasted
Amount Per 100 grams
Calories 143
% Daily Value*
Total Fat 3 g 4.00%
   Saturated fat 0.9 g 4.00%
   Polyunsaturated fat 0.2 g
   Monounsaturated fat 1.4 g
Cholesterol 75 mg 25.00%
Sodium 86 mg 3.00%
Potassium 405 mg 11.00%
Total Carbohydrate 0 g 0.00%
   Dietary fiber 0 g 0.00%
   Sugar 0 g
Protein 27 g 54.00%
Vitamin A 0.00% Vitamin C 0.00%
Calcium 1.00% Iron 20.00%
Vitamin D 0.00% Vitamin B-6 0.00%
Vitamin B-12 20.00% Magnesium 0.00%

Call 8884 3332 73 for Fresh Quality Goat Meat in Bangalore.

How to make Mutton Paya Soup (Step by Step) ?

Make Mutton Paya Soup in just 4 quick steps…,

Mutton Paya Soup

Mutton Paya Soup

Ingredients :

4 Mutton Legs (cleaned)
1 tbsp Coriander (whole)
1 tbsp Zeera (Cumin Seeds)
1 Onions (chopped)
1 tsp Pepper
2 Green Chilies
5-6 cloves Garlic (chopped)
10 Black Peppers
2 tbsp Oil
Salt (to taste)

Step 1 : Preparing Spice Mix
Put onions, garlic, black pepper, coriander, zeera, salt, chilies and oil on the mutton legs and mix it.

Step 2 : Pressure Cook your Paya
Cook it in a pressure cooker until you get about 5-6 whistles.

Step 3 : Cook Again
Wait till it cools down and add little salt then cook it again till you get 2-3 whistles.

Step 4 : Final
Let it cool down, then add pepper and Serve hot.

Get Fresh Meat at your doorstep from Chef & Butcher,
Bannerghatta Rd. / Nobonagar Outlet : +91 888 46 333 42
DLF Newtown / Akshayanagar Outlet : +91 888 444 1505
Electronic City Outlet : +91 8884 9992 44
Kadugodi / Whitefield Outlet : +91 888 448 5550
Panathur / Kadubeesanahalli : +91 888 447 5550

Lamb Vs. Mutton

Lamb, hogget, and mutton are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton. Lamb is a sheep less than a year old, typically slaughtered between the ages of 4 and 12 months. And the mutton has a much stronger flavor.

Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red. When selecting lamb, take into consideration the tenderness of the cut so you will know how to cook it. Tender cuts require fast cooking over moderate to high heat, while less tender cuts are better for braising and stews.

Tender cuts of lamb include,

  • Rib: Roasts (rib, rack, crown), chops (rib, Frenched rib)
  • Loin: Roasts (loin, double loin), chops (loin, kidney)
  • Leg: Leg of lamb or mutton, leg chop or steak, cubes for kebabs

Less tender cuts of lamb include (longer cooking time),

  • Neck: Neck slices
  • Shoulder: Roasts (rolled, cushion, square shoulder), chops (blade, arm), stew lamb or mutton, ground lamb or mutton
  • Breast: Roasts for stuffing, riblets (stew lamb or mutton)
  • Shank: lamb or mutton shanks

Nutrition Facts
Lamb, 1/4″ fat (100 g) – Total Calories : 267

Total Fat : 22 g

  • Saturated fat : 9 g
  • Polyunsaturated fat : 1.7 g
  • Monounsaturated fat : 9 g

Cholesterol : 72 mg
Sodium : 58 mg
Potassium : 230 mg
Total Carbohydrate : 0 g
Protein 17 g

  • Calcium
  • Vitamin B-12
  • Iron
  • Vitamin B-6
  • Magnesium