Our meat

Why eat goat?
Goat is the most widely consumed red meat in the world. It is also the most Heart Friendly. Gram for gram goat meat has less cholesterol and saturated fat than chicken and yet all of the taste and flavour you expect from lamb and beef.

(This table contains both ozs and grams. It has been taken in its entirety from the source, United States Dept Agriculture Handbook 8, 1989, Home and Garden Bulletin no.72 Nutritive Value of Foods)

Goat meat is known by several different names around the world the most common being CHEVON, a cross between the French words chevre (goat) and mouton (mutton).

Goat is butchered in just the same way as lamb and takes the same names for the joints eg leg, shoulder, rack, loin etc.


What does goat taste like?
Obviously we are biased but we would say DELICIOUS! “Like lamb without the fat and grease” is a common comment. Good quality meat from especially bred, young animals like ours also has more depth of flavour. Lamb crossed with beef with a touch of venison perhaps.

Do many people eat goat in the UK?
The answer is that more people than you would imagine now eat goat. Previously confined to the ethnic community in the UK, foreign travel has exposed people to the taste and versatility of this healthy red meat and the demand for especially bred table goats is now outstripping supply.

Most goat available in this country is still sourced from large dairy herds which kill off their older does and all surplus males. This is the equivalent of eating an ageing Holstein dairy cow (all udder and no flesh) when you should be eating prime, young Aberdeen Angus!

How is goat meat cooked?
Like lamb is the simple answer. Any recipe for lamb will generally be fine for goat. However, because goat is very lean it is better cooked slower and cooler to avoid drying out.

Chops and steaks can be pan-fried, grilled barbecued or oven-baked. Jamaican goat curry traditionally uses chops on the bone slow cooked in the oven. Joints should be covered and cooked moist to create a fantastic, flavoursome meat which will fall off the bone with ease. Mince will make wonderful low fat burgers or traditional meals such as “Goatherds Pie!”

How is our meat prepared?
Our goats live their lives from spring through to late summer or autumn outside on our pastures with their mothers. When the time comes, they are transported a short distance to a local, very small abattoir where they are dealt with immediately.

The meat is hung for at least 10 days and then butchered and packed to our requirements.

How do I order some?
Goat is available each year from late summer/early autumn throughout the winter and occasionally at other times. Because we are small producers we offer only half or whole carcass packs for collection from the farm. We do not offer a courier service.

If you would like to purchase meat then please contact us by email or telephone us on 01398 351173. Please leave us a message if we do not answer your call and we will contact you with written details of what is available, when and payment methods etc.