Bone-In Goat Cubes

Nutritional Info

Nutrition Facts

varies servings per container
Serving Size: 100 gms Cooked roasted

 
Calories122

Amount Per Serving and/or % Daily Value*

Total Fat2.58 g
     Saturated Fat.79 g
Total Carbohydrate 
Protein23 g

Iron3.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

35.2 oz.

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Product Details

Western Exporters. "Building a future for the goat industry". Guaranteed: 100% Halal Goat Meat. Australia 101 Inspected. Product of Australia.

Directions

KEEP FROZEN. Suggested Cooking Area: Mediterranean Casserole of Goat. Ingredients: 1kg / 2.2lb Goat meat cubes, 3 tblspn olive oil, 1 onion, 4 cloves of garlic, 2 carrots, 4 sticks of celery, chopped, 2 tblspn butter, 12 pickling onions, peeled, 4 sprigs fresh thyme, 250ml / 8.5fl ounces red wine, 2 tblspn cognac, 2 tblspn chopped parsley, Salt and pepper, 12 bread croutons. Method: Brown the goat cubes in the olive oil over high heat and set aside. Soften the onion and garlic until translucent and add the caramelized meat, carrots, celery, baby onions, thyme, red wine and cognac. Bring to the boil and reduce heat to simmer; cook slowly for 2 hours. Saute the mushrooms in 2 tblspn of butter and add to the dish 10 minutes before the end of cooking. Season and add the chopped parsley. Fry the croutons in oil and serve with casserole and celeric mash. Serves 6. Recipe courtesy of the Australian Meat & Livestock Association. Safe Handling Instructions: This product was inspected for your safety. Some animal product may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw (meats or poultry) separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw (meat or poultry). Cook thoroughly. Refrigerate leftovers within 2 hours.

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