We forgot the best bit...Delicious Deluxe Kid Chops

Earlier this week we were raving about how incredible the quality of the Kid Goat Meat is at the moment.

We mentioned bargain box savings in the form of:

Half British Kid Goat

Kid Goat Taster Box

However, we completely forgot to talk about these brilliant recipes to try with our Delicious Deluxe Kid Goat Chops.


Kid Goat Chops with Sweet Potato Mash and Juniper Red Wine Sauce

350 g kid goat chops
to taste salt
1 shallot thinly sliced

Sweet Potato Mash:
1 large  sweet potato
5 ml olive oil
20 g  butter

Juniper Red Wine Sauce:
50 ml red wine
200 ml stock
4 juniper berries


Serves: 2
Prep Time: 10 minutes
Cook Time: 1 1/2 hours



  • Preheat the oven to 220℃
  • Rub the sweet potato with the olive oil and salt and bake in the oven for about an hour until the centre is soft
  • When the potato is cooked scoop out the flesh and mash it with a fork or pass it through a sieve for an extra smooth mash, then add the butter and seasonings
  • Put a pan on a medium heat. Sear the chops on both sides until they are just cooked through. Then set aside to rest.
  • Deglaze the pan with red wine rubbing the bottom to dislodge all the bits. Then add the stock and juniper berries and reduce until you have a glossy sauce.
  • For the crispy shallots, heat 1cm of oil in a small pan until a slice of onion dropped in sizzles. Fry the onions in the oil until they are crisp and golden. Drain on kitchen paper
  • Serve the chops on top of the mash, garnished with crispy shallots and drizzled with the sauce

Recipe Notes:
If using stock from a cube you will not be able to thicken the sauce by reducing it as the stock will not contain the gelatin from the bones that real stock does. The sauce can be thickened by mixing cold oil with flour and adding this to the sauce and whisking.

Marinated Kid Goat Chops with Crispy Potatoes

350g kid goat chops
50 g olive oil
2 cloves garlic sliced
5 sprigs thyme
1 tsp dijon mustard
1/2 lemon zest grated
1/2 lemon juice
1 tsp black peppercorns ground
to taste salt
2 large potatoes
1 small bunch parsley chopped


Serves: 2
Prep time: 15 minutes
Cook Time: 20 mins
Marinading time: 24 hours


  • Mix the olive oil, garlic, thyme, mustard, lemon zest and juice and black pepper in a bowl
  • Add the kid chops and rub the in marinade thoroughly. Cover with clingfilm and leave in the fridge overnight
  • Take the chops out fifteen minutes before you want to cook them to bring them up to room temperature. This will make it quicker and easier to achieve the required core temperature.
  • Meanwhile, dice the potatoes to around 2cm and par boil until just tender. Drain and set aside.
  • Remove the chops from the marinade and season each side with salt. Safe any excess marinade
  • Sear the chops in a hot pan until each side is caramelised and they are cooked how you like them. If you're using a digital temperature probe 60-70℃ in the centre is best
  • Rest the chops on a plate and then throw the potatoes into the hot pan. The idea is coat the potatoes with the tasty residue in the pan and crisp them up. Add any leftover marinade as well and salt to taste
  • Serve the chops on top of the crispy potatoes and garnish with chopped parsley

Dukkah Kid Goat Chops with Couscous Salad

Serves: 2
Prep Time: 20 minutes
Cook Time: 20 minutes

350 g kid goat chops
4 tbsp honey
30 g pistachio nuts
1 orange juice



Dukkah Spice Mix:
1/2 tsp cloves
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp sesame seeds
1 tsp black peppercorns
1 tsp  paprika
1/4 tsp tumeric
1/2 tsp dried chili flakes

Cous-cous salad:
250 g couscous
250 g kid goat stock or chicken/vegetable stock
1 red onion diced
2 sweet peppers diced
2 plum tomatoes diced
20 ml olive oil
1 lemon juice
1 small bunch parsey chopped
1 small bunch mint chopped
taste salt


  • Toast all the whole spices in a hot, dry pan for a minute being careful not to burn them
  • Grind in a spice grinder or pestle and mortar and then add to the rest of the spices. You could make a large batch and keep it in an airtight jar for other recipes
  • Mix the spice mix with the pistachios, orange juice and honey and season to taste
  • Add the chops and rub with the mix until fully coated

Cous-cous salad:

  • Measure out the couscous in a bowl and bring the stock to the boil
  • Pour the hot stock over the couscous and mix. Cover with clingfilm and let stand for about ten minutes
  • When the couscous is soft and all the stock has been soaked up, fluff it with a fork and season with salt
  • Add the diced vegetables, olive oil, lemon juice, and fresh herbs.
  • Cook the kid chops in a hot pan for a few minutes on each side until they are done to your taste
  • Serve the chops on top of the warm couscous salad with a garnish of some extra chopped pistachios and sesame seeds and a drizzle of the pan juices