Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
Young goat leg is the hind leg of a young goat, Certified Halal and 100% goat meat. It is milder and more tender than mutton, a good match for slow-braised curries such as yakhni, and it is cut to order as steaks, diced pieces or chunks. This leg has been frozen before and is sold defrosted.
What cutting styles does goat leg come in?
- 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.
Is goat leg the same as mutton leg?
No. Mutton comes from a mature sheep, while goat leg is milder with a shorter cooking time, so chunks soften in a braise faster than mutton would. Butcher's tip: brown the chunks in batches so the pan stays hot.
How long does previously frozen goat leg keep?
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 leftovers into a dish and freeze that once it has cooled.
Packs run from 500g to 4kg. A 500g or 1kg pack of diced meat is a practical amount for a family curry; for a bigger gathering order the 2kg or 4kg pack and cook it within the 7-day window.
The meat is supplied to us frozen, then cut and defrosted by us before dispatch, so it normally reaches you defrosted. Refrigerate the leg as soon as it arrives and cook it within 7 days of delivery. Do not freeze it raw again; cooked leftovers can be cooled and frozen.
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 leg is the classic base for yakhni, the light aromatic broth of South Asian cooking, and it also suits a Middle Eastern-style slow braise or a spiced goat curry.
The smaller diced sizes, 10-15g or 25-30g, suit kebabs and quick-cooking curries, while the chunks suit long braises.
Yakhni: simmer chunks or steaks in a light spiced broth until the meat pulls away easily; order fat-on for a richer stock.
Slow-braised curry: brown the 160-180g chunks first, then simmer low and slow until tender.
Skewers: marinate the 25-30g or 50-60g diced pieces and cook them hot and fast.
How long does goat leg keep once it arrives?
Keep it in the fridge and use it within 7 days of delivery; it has been frozen before.
Can I freeze leftover raw leg?
No. Raw meat that has been frozen once should not be frozen again, but a cooked dish made from it can be cooled and frozen.
Which leg cut suits skewers?
The 25-30g or 50-60g diced pieces marinate well and cook hot and fast on a grill.
Which cut suits yakhni?
The 160-180g chunks or the 450-500g steaks, simmered gently in a light spiced broth until the meat pulls away easily.