Goat, bone in Diced Meat, in a 1 kilo pack

Why not try:

• Slow-Cooked Goat Curry: Brown the bone-in diced goat in a large casserole dish, then add onions, garlic and ginger and cook until softened. Stir in curry paste and spices, followed by chopped tomatoes, coconut milk and a little stock. Cover and simmer gently until the goat is tender and falling from the bone. Serve with basmati rice and naan bread.
• Slow-Cooked Goat Stew: Brown the bone-in diced goat in a large casserole dish, then add onions, carrots, celery and garlic. Pour in beef stock and add tomato purée, thyme and rosemary. Cover and cook slowly until the goat is tender and the sauce has thickened. Serve with creamy mashed potato and crusty bread.
• Goat Ragu: Brown the bone-in diced goat in a large casserole dish, then add diced onion, carrot, celery and garlic. Stir in chopped tomatoes, tomato purée, red wine and beef stock. Cover and simmer slowly until the goat is very tender. Remove the bones, shred the meat into the sauce and serve with tagliatelle and grated Parmesan.
• Goat Birria-Style Tacos: Brown the bone-in diced goat in a large casserole dish, then add onion, garlic, cumin, smoked paprika and chilli. Cover with beef stock and chopped tomatoes and cook slowly until the meat is tender. Remove the bones and shred the goat before serving in warm tortillas with the cooking juices, diced onion, fresh coriander and lime.
• Goat Shepherd’s Pie: Slow-cook the bone-in diced goat with onions, carrots, peas, tomato purée and beef stock until the meat is tender. Remove the bones and shred the goat into the rich gravy. Transfer to an ovenproof dish, top with creamy mashed potato and bake until golden. Serve with seasonal vegetables.