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Onlinemeatshop
Fresh Halal British Young Goat Boneless Mix Parts - Red Tractor Approved
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Fresh Halal British Young Goat Boneless Mix Parts - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Fresh halal kid goat boneless meat is young goat, produced in the UK and Certified Halal, taken off the bone into mixed pieces for curries, stews and slow braises such as korma. It's non-stunned, Antibiotic-free and Growth hormone-free, made from 100% Goat Meat, and packed fat-on or fat-off from 500g to 4kg.
What Is In This Boneless Goat Mix?
This pack is 100% Goat Meat cut into a mix of boneless pieces rather than a single joint, so it cooks evenly in a curry or braise. Choose fat-on for a richer sauce, or fat-off for a leaner one.
Is Young Goat The Same As Mutton?
No: young goat (kid) comes from a much younger animal than mutton, so the meat is milder and less gamey, with a finer grain that cooks tender in less time. Mutton, from an older animal, needs longer, slower cooking to break down its tougher texture and stronger flavour.
Cutting Styles, Preparation And Pack Sizes
- Diced at 10-15g, 25-30g or 50-60g for curries and quick pan dishes.
- Chunked at 160-180g for slow braises and stews.
- Strips at 20-30g or 50-60g for kebabs and karahi.
- Or minced for kofta and keema.
Every cut is available fat-on or fat-off, with bespoke cutting to order, in packs from 500g to 4kg.
The 500g pack suits a smaller household, the 1kg and 2kg packs cover a family curry, and the 4kg pack works for batch-cooking or the freezer.
Keep this product between -2C and +4C. If freezing, use within 1 month and freeze it on the day it arrives rather than after storing it fresh.
Typical values per 100 g raw: 109 kcal, 20.60 g protein, 2.31 g fat. Basis: goat meat. Reference: USDA FoodData Central, "Game meat, goat, raw" (FDC 175303).
Slow-braise diced or chunked goat in a spiced korma-style sauce until fork-tender.
Skewer the 50-60g strips for a smoky kebab or karahi.
Simmer the mince into kofta in a light curry sauce.
This boneless mix suits goat korma, goat curry and nihari-style slow braises, plus kofta from the mince and kebabs from the cut strips.
Should this goat mix be cooked covered or uncovered?
Keep it covered for most of the cook so the boneless pieces stay moist as they slow-braise; a curry or stew benefits from a lid until the meat is tender.
Does the fat-on or fat-off cut change the answer?
The fat-off cut has less fat on it, so keep it covered throughout; the fat-on cut can finish uncovered for the last few minutes as the rendered fat helps the sauce reduce.
Do the 160-180g chunks need a different lid time than the diced pieces?
Yes: the 160-180g chunks need a longer covered braise to turn tender, while the smaller 10-15g and 25-30g diced pieces cook through faster and can go uncovered sooner to thicken the sauce.
Does frozen and thawed goat need the same covered cooking as fresh?
This goat mix keeps for 1 month in the freezer; once thawed, cook it covered in the same way as the fresh product, only lifting the lid at the end to reduce the sauce.