Ground meat patties were made using knife-separable lean (frozen-thawed) composites from meat-type (Spanish, Spanish ϫ Boer) goats assigned to two feeding regimens (feedlot or range) and fiber-type (Angora, Spanish ϫ Angora) goats assigned to the feedlot regimen. Weight losses from panfrying (mainly moisture loss) were 17.7 to 21.6%. Range meat-type goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or cooked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At Ϫ20ЊC, all samples, raw or cooked, exhibited low TBA values throughout 120 days of storage.