Goat Shank

As one of the most consumed meats in the world, goat is often compared to lamb, which can be a mistake when preparing this meat. It’s known for its rich flavour with lower cholesterol and fat in comparison to beef and lamb. This means that its cooking requires low heat and needs to be slow to avoid loosing its moisture and tenderness.

Our goats are as free range as can be. This means that apart from water and minerals, they find their own food in our woodlands, hedges and fields. During the winter, we provide them with hay or haylage made from our grass as supplementary feed.

These rich goat shanks are packed full of gelatinous sinew and highly worked muscles which turn into melt-in-your-mouth goodness when slow cooked in a curry or a casserole.