Buying Goat Meat: Why & Where

Considered a nutritional powerhouse, Goat meat is packed full of health benefits and incredible flavours that compliment many dishes. Try it here today

Did you know that Goat is the most commonly eaten red meat, worldwide? If you haven't tried it yet, don't worry, most people in the UK haven't. There are few things you should know about Goat meat that are reason enough to add it your bucket list;

Where can we get it?
While it's not yet common to find in our UK supermarkets, we at Chestnut Meats can provide fresh Goat meat to your home address by the next working day*! We have a huge product range to choose from, all checked to meet our high quality standards and every shipment is packed within an insulated ice box keeping it fresh throughout its journey.

What does it taste like?
Goat has a firm texture with natural flavour profiles that range from mild to strong, depending on the age of the animal. Our products are easily distinguished by their category:

  • Kid Goat Meat - Our Kid Goats are all male, between 6 and 9 months old, saved from being killed at birth due to the British Milking industry having no use for them. Kid Goat is suitable for both roasting and making tasty curries
  • Prime Goat Meat - Boer or Boer Cross Kid Goats that are reared on for longer that 9 months as they are particularly flavoursome and high in meat yield. These products make for incredible roasting joints, finding the perfect balance between the flavour of Adult Goat and the lean, tender texture of Kid Goat.
  • Adult Goat Meat - Goats older than 2 years, sustainably sourced from the UK Goat milking industry when they have finished their milking lives. The best curry meat in the world, this product is so full of flavour and gorgeous when properly cooked - long and low!

Goat can be prepared and cooked much like Lamb. However, because it's lean and low in fat, a little extra care while cooking ensures the best result.
With its unique taste, Goat complements many different herbs and spices, making it a favourite for flavourful curry, stir-fry or roast.

Is it good for you?
Very! Goat is a brilliant source of iron, a nutrient responsible for producing energy and reducing fatigue. Iron also carries oxygen to the brain, contributing to a healthy cognitive function, allowing you to concentrate and learn. Goat is a naturally lean source of protein, providing essential muscle-loving amino acids that your body can't create on its own. It also contains lower levels of fat, sodium and chlolestrol than other red meats.

*Next working day delivery assumes products being in stock and order placed before 12pm. Call 01829 260437 to confirm your delivery date.

Support British Farming and the UK economy

Buying your meats through Chestnut Meats, via our website, by email or over the phone (01829 260437) supports British farmers and the UK economy.

All products in our Adult Goat MeatPrime Goat Meat and Kid Goat Meat sections are British sourced from local farmers we know and trust. Our male Kid Goats particularly are saved from a terrible fate, unnecessary by-products of the milking industry that are given a healthy life and utilised in a much more humane fashion.

Cheshire reared LambMuttonBeef and Pork are also available as well as Scottish Venison and for limited periods Welsh Horse Meat. All products are processed in our 5 star hygiene rated butchery.

Chestnut Meats have been helping sustain and support the UK farming industry for far longer than other more TV-vocal pretenders claim to have been. Chestnut Meats are the real pioneers of Goat meat in the UK.

Kid Goat Recipe

Take your taste buds to the caribbean with this marvellous Kid Goat Curry!

Curry Ingredients:
2 kgs Kid Goat Diced ON the bone (for the very leanest curry choose Kid Leg Diced ON the bone)
1 large carrot chopped
1 large onion chopped
3 garlic cloves chopped
2 celery stalks chopped, 1 to serve
1/2 habanero pepper chopped (optional)
1 tbsp vegetable oil
1 tbsp dried thyme
3-4 tbsp curry powder
1 tsp asafetida aka hing (optional)
salt and pepper to taste

Curry Method:

  1. Begin by heating the vegetable oil in a pan on medium to high heat.
  2. If you are using asafetida powder (hing), add it to the oil once it’s hot.
  3. When the oil is hot, add the onions, garlic, salt and pepper.
  4. Let the onions sweat for 5 minutes. Then add the carrots, celery, habanero (if you are using peppers), thyme and 2 tbsp of curry powder.
  5. Cook everything down for 8 to 10 minutes. While this is cooking, put the kid goat meat, remaining curry powder and about 3 tsps of salt into the slow cooker.
  6. Turn the slow cooker on high and cover. When the vegetable and spice mixture has cooked down, pour it over the kid goat meat in the slow cooker pot.
  7. Mix everything together and then add a 1/2 cup of water to the pot. It may seem like very little water, but as the kid cooks down it’ll release more water.
  8. Keep the slow cooker on high and cover the pot, allow the curry to cook on high for at least 5 hours.

This dish is traditionally served rice and beans...

Rice Ingredients:
1 cup of parboiled rice
1 can of kidney beans
1 celery stalk chopped
3 green onions chopped
2 cloves of garlic chopped
1 tbsp vegetable oil
2 1/2 tsp Jerk seasoning
salt and pepper to taste

Rice Method:

  1. Heat the oil in a pot over medium to high heat, be sure to pick a pot with a lid.
  2. When the oil is hot, add the celery, garlic, green onions and salt.
  3. Personal preference dictates whether to add salt in the beginning to help sweat the vegetables down or later for seasoning.
  4. When the celery is soft, add the pinto beans and the jerk seasoning. Stir to combine all the ingredients.
  5. Now add the rice to the pot, mix everything together and then add water. The amount of water is very simple. Add enough water to cover the rice so that it sits at 3/4 of an inch above the rice.
  6. Bring the water to a hard boil, then turn the heat down to low, cover the pot and allow the water to simmer for approximately 15-20 minutes or until the water has evaporated. The rice should be soft and slightly chewy at this point….not mushy.
  7. Remove the pot from the heat and let it sit, with the cover on, for 10 minutes. The rice absorbs the steam and any additional water to complete the cooking process.