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;
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.
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