Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
Goat shoulder is the front-leg cut, with more connective tissue and fat than the leg, which makes it a slow-cooking cut. This is Certified Halal young goat, 100% goat meat. It has been frozen before and is sold defrosted.
Shoulder or leg: which goat cut should you buy?
Leg is the leaner cut and cooks faster. Shoulder carries more fat and connective tissue running through the muscle, so it rewards long, low cooking until it shreds, whether braised into a curry or stew or slow-cooked as chunks.
Cutting styles, trim and pack sizes
Order it as steaks (150-180g), diced (10-15g, 25-30g or 50-60g) or 160-180g chunks for skewers and stewing. Choose fat-on for flavour and moisture through a slow cook, or fat-off for a leaner trim. Packs run from 500g to 1kg, 2kg and 4kg.
Shelf life of previously frozen goat shoulder
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; if you cook a big batch, cool the finished dish and freeze that instead.
Match the pack to the occasion: 500g or 1kg suits a single midweek dish, 2kg covers a family roast or curry, and 4kg is enough for a large gathering. Cook 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, and do not freeze it raw again.
A slow-cooked batch can be cooled and frozen once it is cooked.
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).
Shoulder suits long, slow cooking: braise the chunks until they shred, or simmer them into a stew.
Dice it to 10-15g or 25-30g for goat curry, karahi or biryani, use the 160-180g chunks for shashlik-style skewers, and pan-fry or grill the steaks with a simple marinade.
Slow braise: brown the fat-on chunks, then cover and cook low until the meat shreds, turning them halfway.
Curry or stew: brown the 25-30g or 50-60g dice first, then simmer gently with onions, ginger and garlic until tender.
Skewers: thread the 160-180g chunks with peppers and onion and grill over high heat, turning until charred at the edges.
How long does goat shoulder keep once it arrives?
Keep it in the fridge and use it within 7 days of delivery; it has been frozen before.
Can I refreeze the rest of the pack?
Not raw. Freeze a cooked and cooled dish instead, because the raw shoulder has already been frozen once.
Which shoulder cut suits a slow braise?
The 160-180g chunks or the 50-60g dice, browned first and then simmered gently until they shred.
Should I choose fat-on or fat-off?
Fat-on adds flavour and moisture to a long cook, while fat-off gives a leaner trim for a quicker curry.