Goat sate is fattier than it looks because the Tegal style deliberately alternates lean meat with a cube of fat on the skewer. That is the point of it. FatSecret puts the meat at 216 calories per 100g with 57% of it from fat. A skewer is 15 to 20g so it is about 32 calories, and ten skewers is 320. There is no peanut sauce, which is why ten goat skewers cost about the same as ten sate ayam with sauce.
The kecap manis dressing is not zero. The sweet soy pooled on the plate with sliced shallot, tomato and rawit is about 50 calories per plate, and people mop it up with the lontong. Lontong is 145 per piece and most places serve two, so the Rp 35,000 to 50,000 sate kambing meal with lontong is around 620 calories. With rice instead it is about 630.
Sate kambing muda (young goat) and balibul (under five months) are leaner than older goat, about 10% lower per skewer, and more tender, which is why the price is higher. Sate buntel, the Solo version with minced goat wrapped in caul fat, is much heavier at about 90 calories per skewer because the fat wrapping melts into the meat.
The protein is the reason to order this over most fried lauk: 28g in ten skewers. Goat also has less fat than lamb of the same cut. The cholesterol reputation is real but it is about portion. Ten skewers at dinner is fine; the Idul Adha day where you eat thirty skewers, then tongseng, then gulai, is not.