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Kid Goat is back in stock


Recipes to get your creative juices flowing

Kid Goat is the very best of British Goat Meat. Lean, tender and versatile!

Any recipe suitable for Lamb, Mutton or Goat can also be used for Kid Goat, which is a much leaner and overall healthier meat, ideal for those wanting to limit cholesterol intake but still maintain protein and iron levels.

We have a huge selection recipes, from Roasts and BBQ ideas through to authetic curries and stews. We have shared our favourite dinner time delights from lots of different chefs and recipe collections.

Click on the button below to take a look at all of our shared recipes…

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Serves: 8 people
Preparation: 30 minutes
Cooking Time:  5 hrs

A rich meaty dish, perfect for entertaining guests or feeding the family!


  • 2Kg Kid Goat Diced ON (for a leaner curry choose Kid Leg Diced)
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 celery stalks, 1 chopped, 1 to serve
  • 1/2 habanero pepper, chopped (optional)
  • 1 tbsp vegetable oil
  • 1 tbsp dried thyme
  • 3-4 tbsp curry powder
  • 1 tsp asafetida aka hing (optional)
  • salt and pepper to taste

Curry Method:

  1. When the oil is hot, add the onions, garlic, salt and pepper.
  2. Let the onions sweat for 5 minutes. Then add the carrots, celery, habanero (optional), thyme and 2 tbsp of curry powder.
  3. Cook everything down for 8 to 10 minutes. While this is cooking, put the kid goat meat, remaining curry powder and about 3 tsps of salt into the slow cooker.
  4. Turn the slow cooker on high and cover. When the vegetable and spice mixture has cooked down, pour it over the goat meat in the slow cooker pot.
  5. Mix everything together and then add a 1/2 cup of water to the pot. It may seem like very little water, but as the kid cooks down it’ll release more water.
  6. Keep the slow cooker on high and cover the pot, allow the curry to cook on high for at least 5 hours.
  7. This dish is traditionally served rice and beans…

Rice Method:

  1. Heat the oil in a pot over medium to high heat, be sure to pick a pot with a lid.
  2. When the oil is hot, add celery, garlic, green onions and salt.
  3. Personal preference dictates whether to add salt in the beginning to help sweat the vegetables down or later for seasoning.
  4. When the celery is soft, add pinto beans and jerk seasoning. Stir to combine all the ingredients.
  5. Now add the rice to the pot, mix everything together and then add water. The amount of water is very simple. Add enough water to cover the rice so that it sits at 3/4 of an inch above the rice.
  6. Bring the water to a hard boil, then turn the heat down to low, cover the pot and allow the water to simmer for approximately 15-20 minutes or until the water has evaporated. The rice should be soft and slightly chewy at this point….not mushy.
  7. Remove the pot from the heat and let it sit, with the cover on, for 10 minutes. The rice absorbs the steam and any additional water to complete the cooking process. Begin by heating the vegetable oil in a pan on medium to high heat. If you are using asafetida powder (hing), add it to the oil once it’s hot.