Goat meat (per kg)

Goat meat is a lean source of protein, providing approximately 27 grams per 3-ounce serving. It contains less fat than beef or pork, making it suitable for lower-calorie diets. This meat is rich in essential vitamins and minerals, including iron and vitamin B12, contributing to overall nutritional health. Widely cherished across Africa, the Caribbean, South Asia, and the Middle East — is a premium, nutrient‑dense red meat celebrated for its rich, distinctive flavour, leanness, and versatility. It pairs perfectly with palm oil, making it a staple in the traditional dishes you love. The price includes special packaging bag 📌 Basic Facts & Names • Names: Meat from adult goats = Chevon; from young goats (under 1 year) = Cabrito / Kid; often called mutton in West African, Caribbean and South Asian cooking. • Appearance & Flavour: Deep reddish‑brown, lean with very little visible fat. Tastes similar to lamb but richer, earthier, slightly gamey yet smooth — far less greasy than beef or lamb. Young goat is pale pink, tender, and milder in taste. 💪 Nutrition Profile (Per 100g Cooked) • Calories: ~143 kcal | Protein: 27g | Fat: 3g (only ~1g saturated) — leaner than beef, lamb, or pork • Key Nutrients: Rich in iron (more than beef), vitamin B12, zinc, selenium, and potassium — supports energy, immunity, and blood health • Benefits: Lower cholesterol, easier to digest, great for balanced diets; excellent source of high‑quality protein 🍳 Cooking Tips & Pairings Perfect with Palm Oil • Stews & Soups: Fry diced goat meat in red palm oil with onions, garlic, ginger, crayfish, and spices first — seals in flavour and gives that signature vibrant colour. Simmer until tender for 45–90 mins (longer for tougher cuts). • Marinating Trick: Soak in blended scotch bonnet, onions, garlic, thyme, and a little palm oil for 1–2 hours before cooking — tenderises and deepens taste. • Cooking Rule: Goat meat benefits from low‑and‑slow heat — fast cooking makes it tough; slow braising makes it melt‑in‑mouth tender. Classic Dishes • West Africa: Palm oil goat stew, pepper soup, goat meat egusi, jollof rice with goat • Caribbean: Curried goat, jerk goat • Global: Goat curry, roasted leg, grilled choma 🧊 Storage & Freshness • Fresh: Keep refrigerated for up to 3 days; freeze for up to 6 months in airtight packaging. • Quality Check: Bright red colour, firm texture, clean fresh smell — avoid if dull, slimy, or has an off odour. ✅ Why Choose Goat Meat? • Leaner, healthier red meat alternative • Deep, authentic flavour that elevates traditional recipes • Sustainable and widely available locally in Preston • Pairs flawlessly with palm oil — a match made for your favourite dishes

Goat meat (per kg)

The price includes special packaging bag

📌 Basic Facts & Names

• Names: Meat from adult goats = Chevon; from young goats (under 1 year) = Cabrito / Kid; often called mutton in West African, Caribbean and South Asian cooking.

• Appearance & Flavour: Deep reddish‑brown, lean with very little visible fat. Tastes similar to lamb but richer, earthier, slightly gamey yet smooth — far less greasy than beef or lamb. Young goat is pale pink, tender, and milder in taste.

💪 Nutrition Profile (Per 100g Cooked)

• Calories: ~143 kcal | Protein: 27g | Fat: 3g (only ~1g saturated) — leaner than beef, lamb, or pork

• Key Nutrients: Rich in iron (more than beef), vitamin B12, zinc, selenium, and potassium — supports energy, immunity, and blood health

• Benefits: Lower cholesterol, easier to digest, great for balanced diets; excellent source of high‑quality protein

🍳 Cooking Tips & Pairings

Perfect with Palm Oil

• Stews & Soups: Fry diced goat meat in red palm oil with onions, garlic, ginger, crayfish, and spices first — seals in flavour and gives that signature vibrant colour. Simmer until tender for 45–90 mins (longer for tougher cuts).

• Marinating Trick: Soak in blended scotch bonnet, onions, garlic, thyme, and a little palm oil for 1–2 hours before cooking — tenderises and deepens taste.

• Cooking Rule: Goat meat benefits from low‑and‑slow heat — fast cooking makes it tough; slow braising makes it melt‑in‑mouth tender.

Classic Dishes

• West Africa: Palm oil goat stew, pepper soup, goat meat egusi, jollof rice with goat

• Caribbean: Curried goat, jerk goat

• Global: Goat curry, roasted leg, grilled choma

🧊 Storage & Freshness

• Fresh: Keep refrigerated for up to 3 days; freeze for up to 6 months in airtight packaging.

• Quality Check: Bright red colour, firm texture, clean fresh smell — avoid if dull, slimy, or has an off odour.

✅ Why Choose Goat Meat?

• Leaner, healthier red meat alternative

• Deep, authentic flavour that elevates traditional recipes

• Sustainable and widely available locally in Preston