Kid Goat Joints under £20 - IT'S BANK HOLIDAY BBQ TIME

Just in time for the August Bank Holiday Kid Goat Joints are on offer below £20. Wow your guests with the fastest growing food trend of 2017 - snatch the glory before the supermarkets make it mainstream!

  • Kid Goat Leg. Equivalent to the classic Lamb Leg roast, better for you and your taste buds
  • Kid Goat Shoulder. Choose to have the rib left in for extra flavour, or removed for easier carving

Why not upgrade to a Boned & Rolled Kid Goat Leg joint to really impress your guests?

You will really kick yourself if you miss these Kid Goat prices, the perfect time to stock up for the bank holiday weekend!

Half British Kid Goat ONLY £59.99

7kg Kid Goat Diced ON the bone ONLY £69.99

Premium Kid Goat Taster Box ONLY £28.99

Wining & Dining with Kid Goat

Butterflied BBQ Boneless Leg of Kid Goat: See number 1 below

1 x Boneless Kid Goat Leg
2 dried ancho chillies
½ teaspoon black peppercorns
1 teaspoon pink peppercorns
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 lemon
1 teaspoon sweet smoked paprika
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch of fresh oregano
4 cloves of garlic
2 fresh red chillies

2 chicory
1 large handful of watercress
1 pomegranate

1-2 teaspoons harissa
500 g fat-free Greek yoghurt


  • Soak your dried chillies in a bowl of hot water for 10 minutes.
  • Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
  • Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
  • In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied kid goat to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
  • Remove from the fridge at least 30 minutes before you're ready to cook, so the kid comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
  • Transfer the kid goat to a board and allow to rest for 15 minutes while you make your salad.
  • Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
  • In a small bowl, stir the harissa through the yoghurt and season to taste.
  • Slice the kid on the board and halve the zested lemon. Serve the kid goat on the board with the salad, yoghurt dressing and lemon halves on the side.

Roasted Leg of Kid Goat: See number 2 below

2.5-3 kg leg of Kid Goat
4 red onions
2 bulbs of garlic

100 g unsalted butter (at room temperature)
½ a bunch of fresh thyme
½ a bunch of fresh rosemary

3 tablespoons plain flour
1 litre hot organic chicken stock

1 celeriac
1 kg potatoes
extra virgin olive oil
1 whole nutmeg , for grating

1 big bunch of fresh mint
2 tablespoons red wine vinegar
1 tablespoon soft brown sugar


  • Preheat the oven to 220ºC/425ºC/gas 7.
  • Using a sharp knife or a clean Stanley knife, score the Kid Goat all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.
  • Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
  • Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
  • Spread the herby butter all over the kid, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat.
  • Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
  • Cook the celeriac and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with a good lug of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.
  • When the kid goat is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray.
  • Stir in the flour, a lug of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
  • Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in!

Rosemary & Garlic Kid Goat Shoulder: See number 3 below

1 x 2kg Kid Goat shoulder, bone in
1 bunch of fresh rosemary
1 bulb of garlic
2 teaspoons English mustard
olive oil
6 red onions
4 tablespoons balsamic vinegar
1 tablespoon plain flour
1 splash of red wine, optional

400 g carrots
2 cloves of garlic
400 g floury potatoes
400 g parsnips
extra virgin olive oil


  • Remove the kid goat shoulder from the fridge and allow to come up to room temperature.
  • Preheat the oven at 200ºC/400ºF/gas 6.
  • Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
  • Slash the kid all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the kid goat, making sure to get into all the nooks and crannies.
  • Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
  • Place the kid shoulder on top and roast for 20 minutes.
  • Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
  • Remove the kid shoulder to a platter, cover loosely with the foil and leave to rest.
  • Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
  • Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
  • Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.

To make the root veg mash:

  • Peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
  • Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
  • Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
  • Shred up the kid goat and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.