All Recipes

 

moroccan goat tagine

Moroccan Goat Tagine

chilledoutchilliconcarne

Chilled Out Chilli Con Carne

Moroccanstyletagine

Moroccan-style Tagine

Simple sausage casserole

Simple Sausage Ragù

Goat neck and turnip

 Braised Goat Neck with Turnip

riceandpeas

 Traditional Rice & Peas

ultimategoatcurry

Ultimate Goat Curry

allinonechicken

All-in-one Spring Chicken Roast

goat ragu red wine

Goat Ragu with Red Wine

kidgoatbeer

Beer Roasted Kid Goat Joint

kidburger

Kid Goat Homemade Burger

Nepalese Kid Curry

Nepalese Kid Goat Curry

Beef pirozhki

Russia - Beef Pirozhki

cabrito asado

Portugal - Cabrito Asado Roast

asun nigerian goat

Nigeria - Asun BBQ Goat

authentic chilli

Mexico - Authentic Spicy Chilli

bangers and mash

England - Bangers and Mash

bigos stew

Poland - Bigos Stew

al kabsa

Saudi Arabia - Al Kabsa

gaucho steak

Argentina - Gaucho Style Steak

Arroz con pollo

Costa Rica Arroz Con Pollo

icelandic asparagus and ham bake

Icelandic Asparagus & Ham Bake

swedish meatballs

Swedish Meatballs

Tunisian cous cous

Tunisian Cous Cous

teriyaki beef stirfry

Japan - Teriyaki Beef Stir-Fry

coffee crusted pork chops

Colombia - Coffee Crusted Pork Chops

 

Goat is as versatile as beef and lamb and just as tasty, it is low in unsaturated fats, and perfect for a healthy lifestyle!

Goat burgers

• Should be grilled as they are healthy containing less than 2% fat 
• Can be eaten medium-rare

Goat sausages

• A delicious alternative to pork sausages, with a gamier taste and should be grilled rather than fried

Diced goat

• On or off the bone is ideal for curries and casseroles 
• Firstly it should be marinated to allow the meat to tenderise 
• Oil should be heated in a pan and the goat pieces cooked until golden brown 
• Due to the low fat content in goat it can lose moisture and toughen quickly therefore it is necessary to cook diced goat in stock for at least 3 to 4 hours 
• The meat needs to be cooked slowly and at a low temperature of 180 degrees in order for it to become tender.

Goat fillet

• The most succulent cut from the goat 
• Less fat and more taste than lamb 
• Goat fillet should be pan fried only

Goat chops

• Can be marinated in garlic and olive oil before being pan fried, barbecued or oven cooked

Goat shanks

• Can be cooked in wine and tomatoes and covered then left to cook for 3 ½ hours so that the goat can tenderise 
• Cook and braise like a lamb shank

Goat steak

• Taken from the leg of the goat which is tender 
• It can be barbecued 
• Or pan fried in olive oil and garlic

Kid goat leg / Kid goat shoulder

• Perfect for slow roasting with rosemary and thyme 
• Needs to be braised rather than harsh roasted 
• Cook in wine, stock and onions

Luxury fat free goat mince

• Makes the perfect chilli or bolognese 
• Very low in fat and cholesterol

Neck of goat

• Perfect for stews