Halal British Goat

Bone-in pieces make the best goat curry: neck, chest and ribs carry the bone and connective tissue that give a gravy its body over an hour or more of simmering. For a quicker salan, ask for leg or shoulder diced at 30-35g, which cooks through without drying out. Mix parts are sold ready-diced in 250g packs if you want both bone and meat in the pot. Trotters are a separate case: ours are lamb trotters, listed as lamb paya, with no separate goat-trotter product.

Yes, the goat sold here is British young goat, also called kid goat. We buy only non-stunned halal meat. It reaches us through halal-certified third-party suppliers, and the current supplier certificates are published on our halal certificate page. The supplier roster rotates every few months, so the certificates on that page are kept current rather than left fixed to one source.

Goat orders go by tracked DPD, which delivers Tuesday to Saturday: an order is dispatched the next working day and arrives the day after. You can pick a delivery date up to a month ahead.

Thaw goat in the fridge overnight rather than cooking it from frozen, so bone-in pieces heat through evenly. The vacuum bag it arrives in is freezer-safe, so it can go into the freezer on the day it lands and keep for up to 12 months with no rewrapping. Once thawed, cook it within a day and dry the surface before browning, so the meat colours instead of steaming.

Yes, you can buy a whole goat or a half goat. A whole young goat is 17-19kg and a half is 7-9kg, and both ship as a carcass with no cutting option attached. If you need the animal portioned, order the individual pieces instead: leg, shoulder, neck, chest and ribs, back chops and front chops all carry the cutting selector. Nationwide delivery dates can be chosen up to a month in advance, which suits a carcass order.

Kid goat is meat from a young animal, milder and more tender than meat from a mature goat, which is firmer and stronger in flavour. The goat on this page is British kid goat. Because young goat is lean it has very little fat to protect it, so it suits covered, liquid-based cooking rather than dry high heat, and bone-in pieces stay moister than boneless ones for the same reason.