Goat meat has fewer calories than Beef, Pork, Lamb or even Chicken, being such a very lean meat it is excellent to promote healthier eating or to consume as part of a diet regime. Other benefits include being high in potassium and has twice as much iron as Beef.
Our Healthy Eating Pack includes:
- 1Kg Goat Leg Diced OFF the bone – the leanest cut, ideal for casseroles and curries.
- 200g Goat Fillet – the most succulent cut from a goat, should be pan fried only.
- 2 Goat Steaks approx 250g – should be braised and not grilled
- 4 pack of Luxury Goat Burgers – tasty and made using only the leanest mince.
Goat Burgers Ingredients
|Burger Flavour||Quick Ingredients||Flavouring Ingredients||Allergens|
|Luxury Goat Burgers||92% Goat Meat, 3% Water, 5% Flavouring||RUSK (FORTIFIED WHEAT FLOUR (WHEAT FLOUR, CALCIUM CARBONATE, IRON, NIACIN, THIAMIN), SALT, E503), SALT, ONION POWDER, E451, FLAVOURING (Milk), DEXTROSE, NATURAL FLAVOURING, E223 (SO2), PLANT AND FRUIT CONCENTRATES, E301, SPICE EXTRACTS, SPICE, E331||WHEAT, MILK, SO2|
|GLUTEN FREE Cajun Goat Burgers||92% Goat Meat, 3% Water, 5% Flavouring||POTATO STARCH, RICE FLOUR, SALT, SPICES, DEXTROSE, GARLIC POWDER, HERBS, E451, E223 (SO2), FLAVOURING, E301, E331, SPICE EXTRACTS, E160C||SO2|
|GLUTEN FREE Goat Burgers||92% Goat Meat, 3% Water, 5% Flavouring||POTATO STARCH, RICE FLOUR, SALT, ONION POWDER, E451, FLAVOURING (Milk), DEXTROSE, NATURAL FLAVOURING, E223 (SO2), E301, SPICE EXTRACTS, SPICE, E331, E120||SO2, MILK|
Allergens: Contains Gluten & Celery
3 cloves of garlic
2 sprigs of fresh rosemary
10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes
1 tablespoon rice bran oil
3 fresh bay leaves
1 tablespoon red chilli flakes
1 teaspoon ground nutmeg
1 teaspoon dried oregano or mixed herbs
1 teaspoon sugar
1kg Goat Leg Diced OFF the bone
150 ml red wine
2 tablespoons tomato purée
175 ml beef stock
2 heads of broccoli
2 cloves of garlic
25 g butter
a few sprigs of fresh basil
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the goat meat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock – you’ll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it’s ready, grate the carrots (peel them first if they’re not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
- Species: 100% Goat Meat
- Origin: Great Britain
- Slaughtered at UK4294