Heritage Boer goats from Welsh hillside farms. Lean, mineral-rich, forage-fed. Goat is one of the most-eaten meats in the world for good reason — bold flavour, leaner than lamb, and brilliant in curries, stews, and tagines.
PREMIUM
Pre-order. The centrepiece for Eid, Aqiqah, or a big family gathering. Cut to your preference.
BESTSELLER
Slow-cook for 5 hours. Falls off the bone — perfect for biryani or birria.
Marinate in yoghurt and spices overnight. Slow-roast for an unforgettable raan.
Quick grill, bold flavour. Brilliant with chimichurri or a yoghurt-mint sauce.
Marinate overnight then grill low. Smaller than lamb ribs, packed with flavour.
BESTSELLER
Bone-in cubes for proper goat curry. The bone marrow makes the gravy.
Leaner than lamb, deeper flavour. Try in keema, samosas, or Caribbean patties.
Highly underrated. Slow-braise in spices for the richest, most gelatinous result.
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