Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
This whole young goat is a Certified Halal goat of about 18kg, delivered cut into pieces for cooking at home or for a crowd. Young goat is milder and less gamey than mutton, which suits slow curries, biryani and birria-style stews. It has been frozen before and is sold defrosted.
How do you cook a whole young goat?
Cook each part low and slow. Bone-in pieces need 3-4 hours of simmering until the meat pulls from the bone, and larger pieces can be slow-roasted instead. Butcher's tip: brown the bone-in pieces before they go in the pot, because that colour is where the depth of a goat curry starts.
Is a whole young goat the same as mutton?
No. Mutton comes from a mature sheep, while this is goat, a different animal with a lighter flavour that needs less aggressive marinating. It is delivered cut into pieces rather than as one whole carcass.
Storage and shelf life
The meat is supplied to us frozen, then cut and defrosted by us before dispatch, so it normally reaches you defrosted. Keep it in the fridge and use it within 7 days of delivery, and do not freeze the raw meat again. Cook it in batches during that first week.
A whole goat of about 18kg, delivered in pieces, feeds a large gathering, a communal cook-up or several households sharing one order. Plan the cooking for the first week, because the meat should be used within 7 days of delivery.
The meat is supplied to us frozen, then cut and defrosted by us before dispatch, so it normally reaches you defrosted. Keep it in the fridge and use it within 7 days of delivery. Do not freeze the raw meat again.
For this much meat, cook in batches. Once a dish is cooked and cooled, it can go in the freezer.
Typical values per 100 g (raw):
| Energy | 109 kcal |
|---|---|
| Protein | 20.60 g |
| Fat | 2.31 g |
Basis: goat meat. Reference: USDA FoodData Central, "Game meat, goat, raw" (FDC 175303).
Big, communal dishes suit this goat: birria-style stew, South Asian goat curry, biryani and slow-cooked goat for a celebration table. The pieces also work in stews and goat pilaf.
Goat curry: simmer bone-in pieces with warming spices until the meat falls from the bone.
Birria-style stew: braise the pieces in a rich chilli broth for hours, then shred for tacos or a bowl of stew.
Slow roast: season a larger piece generously and roast it low until it shreds.
How long does a whole goat keep once it arrives?
Keep it in the fridge and use it within 7 days of delivery, because it has been frozen before.
Can I put part of it back in the freezer?
Not raw. It has been frozen once already, so cook the meat first, let the dish cool, then freeze the finished curry or stew.
How do I know a large piece of bone-in goat is cooked through?
It is done when the meat pulls away from the bone with light pressure and the juices run clear. Texture is a better guide than the clock for a piece this size.
What if the meat is still tough after the recipe time?
Give it another 30-45 minutes in the liquid and test again rather than serving it underdone.