Frozen Goat Meat Box 8kg



Goat meat is savoury and less sweet than beef but slightly sweeter than lamb. It is naturally lean, very nutritious and can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage.Due to the lower fat content, it is recommended that it is cooked a little slower and on a low heat. It is rich in vitamins, iron, calcium,zinc and selenium.

Suitable for freezingSuitable for freezing
Mediterranean herbs such as oregano and marjoram go wonderful with goat meat and for a more traditional flavour try mint and rosemary.
Country of Origin
Country of origin may vary
Keep refrigerated
Package Type
Box of 8kg
Recipe for Goat Curry 
  • 1 large onion, chopped
  • 10garlic cloves
  • 100g ginger, chopped
  • 100ml vegetable oil
  • scotch bonnet chillies, chopped
  • small handfulcurry leaves
  • thyme sprigs
  • 4 tbspmild curry powder
  • 700g mutton or goat shoulder, diced
  • 400g canchopped tomato
  • 300ml lamb or beef stock
  • 410g can pinto, kidney or black-eyed beans
  • juice ½ lemon
  • small bunchcoriander, chopped
  • warmed roti(Jamaican flatbread) 



Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.


Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.


Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander and stir well. Serve with warmed roti and rice.

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Extra Information

5.00 Grams

Warranty Information

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