Bones with many splinters and not cut cleanly
Too much fat for a leg
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Vendor:
Onlinemeatshop
Fresh Halal British Young Goat Breast Ribs - Red Tractor Approved
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Fresh Halal British Young Goat Breast Ribs - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Halal Young Goat Breast Ribs are the chest and rib section of the goat carcase — 100% goat chest and ribs, Certified Halal and slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Sold whole or portioned into ribs and dice, it's a bone-in cut for slow cooking, especially a goat curry.
Goat Breast Ribs vs Short Ribs
Not quite — short ribs are cut thinner, further back along the belly, while this is 100% goat chest and rib, the front section. It's sold whole or portioned, from a 3 Rib rack (270-285g) to small dice (10-15g).
Cuts, Preparation and Pack Sizes
- Whole, or portioned as 3 Rib (270-285g), 2 Ribs (145-150g), Riblets (65-75g), Diced Mid (20-30g) or Diced Small (10-15g).
- Fat-On or Fat-Off preparation.
- Packed at 500g, 1kg or 2kg.
Choose whole, 3 Rib, 2 Ribs, Riblets or dice for a quicker curry.
Storage and Freezing
Keep it refrigerated between -2C and +4C, and freeze on the day it arrives. Freeze life runs to 1 month.
FAQs
Does It Arrive Trimmed?
Yes — order it as 3 Rib, 2 Ribs, Riblets or dice, Fat-On or Fat-Off, cut before it reaches you.
Do I Trim Extra Fat Myself?
Pick Fat-Off for a leaner curry, or keep Fat-On for a richer braise.
This cut comes packed at 500g, 1kg or 2kg rather than as a fixed portion count. Go for the 500g pack for a curry pot for two, the 1kg pack for a family meal, and the 2kg pack for a bigger batch or a shared braise.
Keep it refrigerated between -2C and +4C, and use it within a few days once the pack's opened.
Freeze it on the day it arrives — freeze life runs to 1 month, so label the pack with the date before it goes 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).
Goat Curry: Brown the Riblets or Diced Mid pieces, then let them simmer low and slow in a spiced sauce until the bone-in meat pulls away easily.
Braised Rib Rack: Sear a 3 Rib or 2 Ribs portion Fat-On, then braise it whole in stock until it's tender.
Rich Stock Base: Simmer Fat-Off Diced Small pieces with aromatics for a few hours to build a bone-in stock.
Goat curry is the classic match for these breast ribs — the bone and connective tissue melt into the sauce over a long simmer. The same ribs also suit a goat karahi, a Caribbean-style curry goat, or a Middle Eastern-spiced goat and rice pot: pick Riblets or dice for quicker cooking, or whole and racked portions for a fuller centrepiece.
Does It Arrive Already Trimmed and Portioned?
Yes — it's cut to order as Whole, 3 Rib (270-285g), 2 Ribs (145-150g), Riblets (65-75g), Diced Mid (20-30g) or Diced Small (10-15g), with the butchery done before the pack reaches you.
Can I Choose How Much Fat Stays On?
Yes — it's available Fat-On or Fat-Off, so you can pick a leaner trim or keep the fat in place for a slower braise.
Is There Any Trimming Left to Do at Home?
Not really — once you've picked the cutting style and Fat-On or Fat-Off preparation, it goes straight from the pack into the pot.
Which Cut Needs the Least Prep for a Curry?
Riblets (65-75g) or Diced Mid (20-30g) need no further cutting — straight into the goat curry.