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Goat Stew Meat Cuts

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shareshareg+1pinit

Goat Stewing Chopped
Normal Price £ 1.05 per 100g
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This is an on the bone product chopped from the Shoulder, Loin and Breast of the Goat.
These are normally the fattest parts but, are packed with a lovely flavour and will be sweet and tender if cooked in the traditional methods.

ie. African or Caribbean style curries and casseroles or long slow cook.



This product has no ingredients & allergen Information

Product Recipes

North African Style Goat Curry
» Place all the marinade ingredients except the goat meat and cinnamon stick in a bowl » Mix wel...

Spicy Goat Rogan Josh
» Melt the ghee in a large sauce pan and add the curry leaves » After about 20 seconds, add all ...

Product Reviews

Overall Rating (12 reviews)

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 (Mrs Rose - SOUTHAMPTON)

 Gingered and bay goat in the slow cooker is amazing.

Reviewed on: Sunday 16 November 2014


 (Mrs Docherty - SULLY)

 Very tasty

Reviewed on: Friday 14 November 2014


 (Mrs Dear - SALISBURY)

 Excellent product

Reviewed on: Friday 08 August 2014


 (Mr Holdway - GOSPORT)

 AT TKsnax we make this into Goat Curry very popular with our customers.

Reviewed on: Wednesday 02 April 2014


 (Mr Lee - PEACEHAVEN)

 Made into Mongolian Hot Pot. Excellent.

Reviewed on: Thursday 23 January 2014


 (Mrs Gibbons - SOUTHAMPTON)

 Fantastically tasty and succulent - perfect in a slow cooked curry. One of my absolute favourites!

Reviewed on: Wednesday 04 December 2013


 (Mrs Gelleburn - LIGHTWATER)

 We wanted to try making goat curry, bought this and followed the recipe on the page, absolutely delicious, highly recommend the meat and the recipe!

Reviewed on: Monday 18 November 2013


 (Ms Milne - MILFORD)

 quite a lot of bone, but otherwise lovely

Reviewed on: Saturday 14 September 2013


 (Mr French - SOUTHAMPTON)

  used them for Caribbean goat stew. Perfect

Reviewed on: Monday 09 September 2013


 (Mrs Bush - SOUTHAMPTON)

 Very tasty meat and very low fat meat. Used for a curry goat recipe but quite a lot of bones.

Reviewed on: Monday 12 May 2014

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