Study was conducted on quality characteristics of chevon nuggets prepared using canola and flaxseed oil (CFSO) to optimize ratio of omega -6/3 fatty acid and Polyunsaturated fatty acid/Saturated Fatty Acid (PFA/SFA) in product standardized with freeze-dried liver and kidney (FDLK) having enriched protein. Four different treatments of combination of CFSO (25, 50, 75 and 100%) replacing refined sunflower oil (RSO), were evaluated against control 1 (10% RSO of total product formulation) and 2 (10% RSO of total product formulation along with FDLK) nuggets. No significant effect on pH of emulsion and product, emulsion stability and cooking yield. Moisture, protein, ash content and moisture protein ratio were like control 2 nuggets but had significantly (P<0.01) reduced fat content (13.80 to 11.78%) when compared with control (1 and 2) nuggets. Sensory evaluation revealed, 100% CFSO treated nuggets had significantly (P<0.05) high score for colour and appearance and overall acceptability than control and other treatments. SFA (28.36-17.41%), monounsaturated fatty acid (42.07- 37.41%) and omega -6 FA (17.89-10.87%) was significantly (P<0.05) reduced but increased the omega-3 FA (10.58-34.29%) as level of incorporation increases. However, FA composition of 100% CFSO treated nuggets had ideal omega- 6/3 FA ratio but slightly increased PUFA/SFA. CFSO can be used as a sources of omega- 3 fatty acid in chevon nuggets to enhance their health value and functionality. Food including chevon nuggets enriched with goodness of functional ingredients like Omega-3 fatty acid gaining consumers preference globally. Inclusion of CFSO significantly increases the omega-3 fatty acid and have ideal omega-6/3 fatty acid, making chevon nuggets healthier. Consumption of chevon nuggets enriched with omega -3 fatty acid is expected to prevent the incidence of cardiovascular diseases