Diced meat, which can be on or off the bone, is one of the easiest options to cook.  A healthy and versatile meat that's not just for curry!!!

Minced goat makes great burgers or koftas (no rusk or egg needed),  meatballs, goat herders pie to name a few

Goat meat has a low fat content and so one of the best ways to cook it is slowly at a low temperature. This keeps the moisture in and gives a rich, full flavour whilst remaining tender and juicy

Goat or kid joints benefit from slow cooking covered with moisture kept in -such as roasting bag or foil


For further recipe ideas see COOKING WITH GOAT by James Whetlor's book or COOKHOUSE by Anna Hedworth



Serves 6




1.5kg minced goat meat, minced

2 tblspns vegetable oil

2 cups chopped onions

1 tblspn ground oregano

2 tblspns ground cumin

1 teaspn garlic powder

2/3 cup chilli powder (or less to suit your taste)

1/2 cup plain flour

425g can red kidney beans

1 large, diced sweet potatoe

8 cups boiling water

salt and pepper to taste


Sauté onions in cooking oil until almost clear. Add oregano and cumin, garlic powder and salt. Add meat and stir until browned. Add chilli powder and flour, stirring until thoroughly blended. Add sweet potato and water. Simmer for 1 hour. Add kidney beans 10 mins before serving.

Serve with rice or jacket potato and salad


Photo by The Goat Company





2kg lean goat meat (shoulder)

Oil for frying

1 sliced onion

3 teaspns cummin seeds

1/2 teaspns fenugreek seeds

3cm piece cinnamon

8 whole cloves

1 tablspn crushed green ginger

4 cloves garlic [crushed)

3 desrtspns curry powder

1 tablspn paprika

1/2 teaspn chilli powder

500gms tomatoes

1 teaspn cardamon


Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and poppodums


Photo by Nicky Potts


Everybody loves a good pie whether it be for a snack or as part of a meal. Hot or cold the right pie oozes flavour, smells delicious, looks great and is exceptionally filling. Now we’ve all had mince pies, steak pies, chicken pies and pork pies but have many of you had a goat pie? If the answer is no its time to try the delicious meat in your favourite crust; and if the answer is yes…have another!
This particular recipe is easy to follow, easy to make and beautiful to eat.

Prep time – 20 minutes
Cooking time – 1 hour 30 minutes


680g cubed goat meat or minced goat
1 tablespoon plain flour
1 small chopped onion
10 peeled shallots
226g button mushrooms, halved
2 seeded tomatoes roughly chopped
½ cup red wine
1 teaspoon chopped thyme
Salt and pepper
12 stoned olives (optional)
Puff pastry sheets

Toss the cubed goat meat in your flour so that they are lightly coated.
In a pan heat a little oil and add the meat until browned. Remove and set aside.
Using the same pan add a little more oil, add the onion and shallots and cook until softened.
Add the mushrooms to the pan and cook for 5 minutes.
Add the tomatoes, red wine, thyme and a pinch of salt and pepper.
Cover the pan and allow to cook for 40 minutes.
Add the olives and allow to cook for a further 5 minutes before setting aside to cool down.
Once cool place your mix into a pie dish and spread out evenly.
Cover with the puff pastry and trim off any edges.
Using the thumb push the pastry to the side of the dish around its entire perimeter.
Cut a small slit into the top of the pie
Using egg or milk glaze the pastry
Bake in the oven for 25-30 minutes at 400°F/200°Celcius/Gas Mark 6 until golden brown and piping hot
Allow to stand for 5 minutesbefore serving

ALTERNATIVELY if you're not a pastry fan, or wish something a little different, omit the olives/thyme and replace with 2 chopped garlic cloves/1 tbspn rosemary/half tspn cinnamon and 4 chopped anchovy fillets (optional). Top with mashed potatoes/mashed sweet potatoes instead of pastry.

Photo by Louise Callaghan





500g boneless goat loin, cut into 1/2" cubes

1 cup plain low fat yogurt

2 Tbs orange juice

1 Tbs ground coriander

1/4 tsp ground ginger

1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp salt



In a medium bowl, stir together yogurt, orange juice and all seasonings. Blend well. Add the goat meat cubes to the bowl, stir to coat with the marinade, cover and refrigerate for 4 - 24 hours.


Remove the meat from the marinade, pat lightly with paper towels to dry. Place meat evenly on the skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes until nicely brown


Photo by Phil Jones



Photo by Niall Tudor McKay-Mount, Screaming Chimp Chilli Sauce





Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil or in a roasting bag, and put in an oven on a medium heat [165C]

Cook for 30 minutes per 500gms of meat, plus 30 minutes. Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf.

Place them in a pan with 750mls of stock or water and simmer for 20 minutes.

Heat 25gms butter in a pan, add 25gms and stir until brown.

Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.



Goat meat for burgers is tender there is no need to use a filler e.g. bread or a binder e.g. egg. Add ingredients such as sun dried tomato, basil, garlic, coriander or ras-el-hanout spices. Mix the ingredients in a bowl and pat into burger shapes. Either bbq or oven bake for 20mins at 200C (180C fan)


Photo by Nicola Scott