Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
Goat neck is a bone-in cut from the well-worked neck muscle, prized for slow braises, curries and stock. This is young goat, 100% goat meat and Certified Halal. It has been frozen before and is sold defrosted.
How goat neck is cut and packed
Order it as steaks (150-180g), diced (10-15g, 25-30g or 50-60g) or 160-180g chunks, each fat-on or fat-off. Packs run 500g, 1kg, 2kg or 4kg, from a small one for a single pot to a large one for a yakhni batch.
Why not cook goat neck quickly?
It is bone-in with plenty of connective tissue, so a fast sear leaves it chewy. Give it an hour or more of low, slow braising, in a stew or yakhni, until it pulls off the bone. It is also milder than mutton neck, because goat is a different animal.
Shelf life of previously frozen goat neck
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 neck again; cook a yakhni and freeze the cooled broth if you have extra.
Because goat neck is bone-in, allow more raw weight per portion than for a boneless cut. A 1kg pack works for a small family curry, and the 4kg pack covers a bigger gathering or a full batch of yakhni, cooked 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. Keep goat neck in the fridge and use it within 7 days of delivery. Do not freeze it raw again.
Store any raw trim in a sealed container away from other food.
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 neck is the classic choice for yakhni, the warming clear goat broth simmered with whole spices until the meat falls off the bone.
It also works in slow-cooked goat curry, nihari-style stews and bone-in karahi, where the connective tissue melts into the sauce over a long braise.
Goat neck yakhni: simmer the bone-in neck slowly with whole spices until the broth runs rich and the meat pulls off the bone.
Spiced curry braise: brown the fat-on steaks, then braise low and slow with tomatoes, ginger and garlic for a thick gravy.
Neck stock: simmer the 10-15g diced trim with the bone-in pieces for a rich base under soups and daals.
How long does goat neck keep once it arrives?
Keep it in the fridge and use it within 7 days of delivery; it has been frozen before.
Can leftover raw neck go back in the freezer?
No. Cook it first and freeze the cooled broth or curry, because the raw neck has already been frozen once.
Why is goat neck not good for quick cooking?
It is a bone-in, well-worked muscle with a lot of connective tissue, so grilling or pan-frying it quickly leaves it chewy.
How do I know it is ready?
The meat pulls easily away from the bone with a fork and the cooking liquid has thickened into a rich broth or gravy.