Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
Young goat leg is the whole hind leg from a young goat, sold Certified Halal and made from 100% young goat meat. It's milder and more tender than mutton, making it a good match for slow-braised curries such as yakhni. Order it whole, or ask for it cut to order as steaks, diced pieces or chunks, fat-on or fat-off.
Is young goat leg the same as mutton leg?
No. Mutton comes from a mature sheep, while this leg is 100% young goat meat from a younger animal — which is what gives it a milder, less gamey flavour and a shorter cooking time.
It's also cut bespoke to order, from a 500g portion up to a full 4kg leg, so you can size the joint to the dish rather than buying a whole mutton leg.
What cutting styles are available for young goat leg?
Order it whole, or have it cut bespoke:
- Steaks, 450-500g each
- Diced, in 10-15g, 25-30g or 50-60g pieces
- Chunks, 160-180g, for slow braising
Every style comes fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.
How should young goat leg be stored?
Keep it refrigerated until you're ready to cook, or freeze it straight away. Defrost fully in the fridge before cooking — this leg needs around 24 hours to thaw safely. Cook it once thawed rather than refreezing it raw.
FAQs: defrosting a whole goat leg
How long does a whole goat leg take to defrost?
Budget around 24 hours in the fridge for a full leg, starting the defrost the day before you plan to cook.
What if the leg isn't fully thawed?
It cooks unevenly, with the outside done before the centre is safe to eat, so check the thickest part before it goes in the oven.
Pack sizes run from 500g up to a full 4kg leg. For a family curry, the 500g or 1kg pack of diced meat is a practical amount; for a roast or a bigger gathering, order the 2kg or 4kg leg.
Keep it refrigerated until you're ready to cook, or freeze it on the day it arrives. Defrost fully in the fridge — this leg needs around 24 hours to thaw safely — and cook it once thawed rather than refreezing it raw.
Young goat leg is the classic base for yakhni, the light aromatic broth used across South Asian cooking, and it also works well in a Middle Eastern-style slow-roast or a spiced goat curry.
The smaller diced sizes, 10-15g or 25-30g, suit kebabs and quick-cooking curries, while the whole leg or a 4kg pack size feeds a table for a centrepiece roast.
Yakhni: Simmer whole in a light spiced broth until the meat pulls away easily — order it fat-on for a richer stock.
Slow-braised curry: Use the 160-180g chunks, browning first, then simmering low and slow until tender.
Skewers: The 25-30g or 50-60g diced pieces marinate well for grilled skewers, cooked hot and fast.
How long does a whole goat leg take to defrost?
Allow around 24 hours in the fridge for a full leg, so move it from the freezer the day before you plan to cook.
Can I defrost it faster than that?
Fridge defrosting is the safest method for a joint this size; a faster cold-water thaw suits the smaller diced or steak cuts better than a whole leg.
What happens if I cook it before it's fully thawed?
The outside will cook through before the centre reaches a safe temperature, so the leg needs to be fully defrosted before it goes in the oven or pot.
How do I know the leg is fully defrosted?
It should feel cold but flexible all the way through, with no icy or hard patches when you press the thickest part.