Sustainable produce, from our beachside farm

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  • Regenerative Agriculture
  • Goats
    • Cashmere Goats
    • Boer Goats
    • Terroir
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    • Regeneration
    • Goat Research
  • Scottish Cashmere
    • Lunan Bay Cashmere Socks designed by The Elder Statesman
    • History of Homegrown Scottish Cashmere
    • Unique Scottish Cashmere Scarves
    • The Lunan Bay Bunnet
    • Lunan Bay Farm Goat Coat Pattern
  • Goats for Sale
  • Goat meat
    • Sustainability
    • Chef Testimonials
    • Cooking with Goat
    • Where to Enjoy
    • Goat Meat Enquiries
  • Asparagus
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    • Provenance
    • Terroir
    • Sustainability
    • Where to Enjoy
    • Enquiries
  • Our Story
  • Meet the Team
  • Contact us
Menu
  • Regenerative Agriculture
  • Goats
    • Cashmere Goats
    • Boer Goats
    • Terroir
    • Welfare
    • Regeneration
    • Goat Research
  • Scottish Cashmere
    • Lunan Bay Cashmere Socks designed by The Elder Statesman
    • History of Homegrown Scottish Cashmere
    • Unique Scottish Cashmere Scarves
    • The Lunan Bay Bunnet
    • Lunan Bay Farm Goat Coat Pattern
  • Goats for Sale
  • Goat meat
    • Sustainability
    • Chef Testimonials
    • Cooking with Goat
    • Where to Enjoy
    • Goat Meat Enquiries
  • Asparagus
    • Latest News
    • Provenance
    • Terroir
    • Sustainability
    • Where to Enjoy
    • Enquiries
  • Our Story
  • Meet the Team
  • Contact us

Cooking with Goat

Many home cooks have asked us for cooking tips for our goat meat. The mistake is in treating goat meat as you would lamb. Since our pasture-fed goat meat is lean, with little fat, it can toughen up if cooked at high temperatures without moisture.

Certain cuts of goat such as leg and shoulder benefit from long, slow cooking in order to break down the collagen in the meat. Goat meat does work beautifully with big, bold flavours. Being the most widely eaten meat in the world, there are so many great goat meat recipes from many cultures, including Mexico, India, Middle East, Greece and Italy.

To learn more watch our online cookery classes, “Cooking Goat at Home” with cabrito expert, Chef Martha Doyle of El Tajin at Home and farmer Jillian McEwan of Lunan Bay Farm. Chef Martha hails from Mexico and has spent her life cooking with goat meat so has lots of cooking tips here;

Ep. 1: Cooking with Goat at Home, Roasted Squash with Goat Mince Curry, Lunan Bay Farm
Ep. 2: Cooking with Goat at Home, Goat Shanks, Lunan Bay Farm
Ep. 3: Cooking with Goat at Home, Koftas & Goat Meat Pavlovas, Lunan Bay Farm
Ep. 4: Cooking with Goat at Home, Roasted Goat for Christmas, Lunan Bay Farm

Our pasture-Fed Lunan Bay Kid Goat Meat season runs from September to February. During the summer we offer chevron goat meat, adult goat meat dry aged for 21-day too.

We can provide half and whole carcasses (along with associated offal), which can be butchered and dry aged to your specification delivered direct to mainland Scotland.

Order HERE

    • Goat Meat Sustainability
    • Chef Testimonials
    • Goat Meat Enquiries
    • Where to Enjoy Our Goat Meat
    • Cooking with Goat
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    Lunan Bay Farm. Livestock and produce on our beachside farm in Scotland, for chefs and food lovers alike.

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