Present study was carried out to prepare ready to cook chevon chunks with goat meat for which different non-meat ingredients were added to provide chunks like characteristics and increase yield. Soy flour, oat flour and chickpea flour were added at different concentrations to the batter along with different condiments and spices in 3 treatment groups. Analysis of cooking yield and emulsion stability showed significant (P≤0.05) difference among the treatment group, T1 having soy flour, oat flour and chickpea flour at 10% level each showed highest cooking yield and emulsion stability. The proximate analysis also differed significantly (P≤0.05) with varying level of non-meat ingredients. Instrumental colour profile i.e. lightness (L*), yellowness (b*) and redness (a*) values differed significantly (P≤0.05) among all treatment groups. All attributes of textural indices and sensory quality of chevon chunk varied significantly (P≤0.05) among samples. During sensory analysis all treatment groups received satisfactory scores on 9 point hedonic scale and T3 (Soy, oat and chickpea flour at level of 12.5%, 12.5% and 5% respectively) received significantly (P≤0.05) highest scores in appearance, flavour and overall acceptability. Overall T3 was considered best among all the treatment groups.