An attempt was made in this study to investigate the optimum extracting time from meat with bone of goat and the nutritional component of its extract. for the trials, the mixtures of meat with bone and water were adjusted to the ratios of five to four by weight and extracted for 6, 9 and 12 hours at 120$^{C}$ under autoclave. Judging from the content of mineral and amino acid, nonenzymatic browning and yield, the optimum extracting time was 9 hours. The major components of mineral were composed of 47.7mg％ potassium, 12.7mg% calcium, 150.0mg% sodium, 105.3mg% phosphorus and 0.5mg% iron, and of amino acids composed of 1,308.0mg% glutamic acid, 1,464.2mg% glycine, 750.2mg% alanine and 828.lmg% proline in extract. The yield of extract was 32.1 percentage by dry basis.