WHITE ROSE BOER GOATS - Delicious Goat Meat Recipes
WHITE ROSE BOER GOATS - " Yorkshire Born and Bred "

More recipes to try out our Low Saturated Fat, Low Cholesterol, Low Calorie Healthy Meat.......

More of "Young Farmer Georges" favourites............

Cutlets in a spiced orange and tomato sauce
4 chops of goat meat
olive oil, for frying
1 heads celery, cut into 2.5cm-thick diagonal slices
1 small handfuls shallots, peeled and sliced thickly
1 tsp cumin seeds
1 tsp coriander seeds
1 heads garlic, finely chopped
1 small red chillies
400 g tinned plum tomatoes
1 pinches saffron
1 generous splashes madeira
125 ml orange juice
500 ml light chicken stock (
1 bunches fresh coriander, leaves removed from stalk, both retained and leaves finely chopped
1. Preheat the oven to 140C/gas 1.
2. Heat a little olive oil in a large ovenproof braising pan over a medium heat and brown the goat chops on both sides, then remove from the pan and set aside.
3. Add the celery and shallots to the same pan and colour in the olive oil.
4. Add the cumin and coriander seeds, garlic and chilli and stir well, coating the onions and celery. Stir in the tomatoes and cook for 1 minute, stirring until well combined.
5. Add the saffron, a large glug of Madeira, the orange juice and the stock, stir well and bring to the boil.
6. Return the goat to the pan. Add the coriander stalks to the pan. Season well with salt and freshly ground black pepper.
7. Transfer the pan to the oven and cook, uncovered, for 1 hour or until meat is very tender.
8. Remove the pan from the oven and set the goat meat to one side.
9. Reduce the sauce, if necessary, over the hob, then strain through a sieve and remove the coriander stalks.
10. To serve, arrange the goat chops on plates, pour over the sauce and sprinkle with half of the chopped coriander. Stir the remaining coriander through the herbed couscous and serve with the goat.
Goat moussaka
4 tbsp olive oil
2 aubergines, sliced, about 5mm thick
1 large onion, diced
2 cloves garlic, finely chopped
2 sprig of rosemary, leaves finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
450 g goat meat, minced
400 g canned chopped tomatoes
200 ml chicken stock
1 handful mint, chopped, plus extra to garnish
handful fresh coriander, chopped
4 tomatoes, skinned and sliced
25 g butter
25 g plain flour
250-300 ml whole milk
pinch nutmeg
1. Heat 2 tablespoons of the oil in a large frying pan. Add the aubergine slices and fry for about 5 minutes, turning occasionally, until browned. Remove and set aside.
2. Pour the remaining 2 tablespoons of oil into the frying pan and tip in the onions. Cook gently over a low-medium heat until softened and translucent. Stir in the garlic, rosemary, cumin, coriander and cinnamon and fry for 1 minute. Add the goat mince and cook for a few minutes, stirring to break it all up and until it is no longer pink. Tip in the tinned tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.
3. Preheat the oven to 180C/160C fan/gas 4. Stir the mint and coriander into the mince mixture and season to taste.
4. Lay half the aubergine slices, slightly overlapping, in the bottom of a large ovenproof dish. Spoon the goat mince mixture over them, then top with the tomato slices and the rest of the aubergine.
5. Melt the butter in a separate saucepan, then stir in the flour and cook, stirring occasionally, for 1-2 minutes over a medium heat, or until the mixture resembles ground almonds. Remove from the heat and gradually stir in the warm milk, a little at a time, whisking constantly to make a thin, smooth mixture. Return to the heat and cook, stirring all the time, until thickened. Finish with a little nutmeg and seasoning.
6. Spoon this sauce over the top of the moussaka and bake for 30-40 minutes until golden. Serve garnished with chopped mint leaves.
Goat brochettes
500 g fillet goat meat, cubed
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
2 tsp turmeric
1 small red chilli, finely chopped
2 cloves garlic, finely chopped
2 tbsp acacia honey
1 tbsp olive oil
1 tbsp balsamic vinegar
Soak the wooden skewers in water for about 30 minutes, to prevent them burning. Thread with the meat pieces.
1. Mix the spices, chilli, garlic, honey, olive oil and vinegar together.
Pour over the brochettes and leave to marinate for 20 minutes.
2. Grill for 5-6 minutes, turning regularly, until cooked. Serve immediately.
Easy Pot Roast
5 pound goat shoulder
2 cups water
1 large onion
2 cloves garlic
Worcestershire sauce
5 medium potatoes
Put goat meat into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving.