Adult Male Goat Meat Back In Stock

Back in March a new product was introduced to our online Goat Meat rangeMale Goat Diced ON the bone. Previously this product had only been offered for pre-order via telephone.

However since it's introduction in March we have had some incredible feedback, it is now our most highly rated online product, check out the reviewsrecipe suggestions and product details.

Stocks are incredibly limited, so order now to avoid disappointment:

Male Goat Diced ON the bone 10Kg - ONLY 4 in stock

Male Goat Diced ON the bone 1Kg - ONLY 8 in stock

Goat Kleftiko

How about a Greek adventure for your taste buds? Try the BBC Good Food recipe for kleftiko, but this time why not try it with Goat...

Ingredients:
6 garlic cloves
3 tbsp roughly chopped oregano
1 tbsp roughly chopped rosemary
zest 1 lemon and juice of 2
½ tsp ground cinnamon
3 tbsp olive oil
2kg Prime Meat Goat Leg
1kg Desiree potato, halved or quartered
5 bay leaves

For the mint yogurt:
250g Greek yogurt
juice ½ lemon
1 tbsp olive oil
handful mint, shredded

For the Greek-style salad:
1½ tsp red wine vinegar
1½ tbsp extra-virgin olive oil
100g baby spinach
small bunch parsley, roughly chopped
½ red onion, finely sliced
175g cherry tomato, halved
½ cucumber, halved lengthways, deseeded and sliced
75g black kalamata olive, stoned and quartered

Method:

  1. Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the goat leg, and rub in the paste, pushing it deep into the holes. Transfer the goat to a large food bag, pour in the lemon juice and marinate overnight.
  2. The next day, take the leg out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the goat over the potatoes and throw in the bay leaves. Set the goat on top of the potatoes and scrunch the foil together tightly to completely enclose the meat. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
  3. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the goat with the juices and return to the oven for a further 20 mins until browned. Remove the goat leg from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt.
  4. While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the dish with the potatoes and meaty juices, with the salad and yogurt on the side.