Goat Meat: An Alternative Lean Protein for the Dukan Diet
Depending on where in the world you live or what your religious beliefs are, goat meat may already form a staple part of your normal diet. If this is the case you will be very pleased to know that goat meat is easily comparable to the lean beef and chicken that can be eaten without restriction on the Dukan Diet.
Goat meat is so low in fat that it actually meets the USDA guidelines of “extra lean” where a 3 ounce serving of the cooked meat with all visible fat removed would have to have less than:
- 2 grams of saturated fat
- 5 grams of total fat
- 95 mg of cholesterol
- 0.8 grams of saturated fat
- 2.6 grams of total fat
- 64 mg of cholesterol
Goat meat is widely eaten in Africa, Asia and both South and Central America, and Caribbean, Mexican, Indian, North African and Middle Eastern cuisines use this meat. Goat meat is also widely known as “mutton” in many parts of the world even though the word technically only refers to sheep meat. It is also sometime called “chevon” or “cabrito” or “kid” if the meat is from a young animal.
The taste of goat meat will vary depending on how old the animal was when slaughtered and how it had been raised. It ranges in tastes from being similar to lamb to being similar in taste to venison or veal.
Because it is very low in fat the meat needs to be cooked at a lower temperature for a longer period to prevent it drying out and becoming tough. It can be stewed, roasted, curried, barbecued, grilled/broiled.It can be minced or ground like other meats and made into sausages or even turned into jerky.