Abingdon Thames Valley Farmers’ Market – 8.30am-1.30pm
The Market Place
The Market Place, Abingdon, OX14 3HG
Welcome to The Gourmet Goat Farmer where the welfare of our beautiful animals are at the heart of everything we do. Our goats live a healthy, free range life here on the Marlborough Downland, grazing ancient pastures and socialising naturally as part of a herd.
Our Farm Larder and Cafe is open and we look forward to your visit.
Located just outside the historic village of Avebury, our farm Larder is home to our bijou cafe space and well-stocked Larder, home to all things goat. From goat meat and cheeses to organic goat’s milk and soothing goat milk soaps – you can find lots of wonderful produce here at our shop.
Alternatively, shop online for all your favourite goat produce – visit our Online Shop to order for nationwide delivery or free local collection!
Find out more Shop OnlineAn incredibly lean meat, goat is high in protein and low in saturated fat making it an ideal option for anyone following a low fat diet.
Goat meat includes a high level of protein and is a good source of iron. Goats cheese is low in saturated fat and lactose too!
Mild and tender, it’s an incredibly versatile meat. Older animals cooked “on the bone” bring a slightly deeper flavour and mature males a more distinguished taste.
Direct from us. We offer nationwide delivery when you shop online with us. Alternatively, you can pre-order online and collect from The Larder at our farm, or from our regular market stands.
Or, drop in and visit us at The Larder, our shop and cafe on-site at the farm. We are open and look forward to your visit.
To visit us at local markets and events, see the current dates scheduled below.
Pre-order and collect from our regular market stands & events
Free collection from The Larder at our Avebury farm
Our products are available for delivery throughout the UK
The Market Place
The Market Place, Abingdon, OX14 3HG
Wantage Market Place
Wantage, Oxfordshire
Car Park 3
Car Park 3, Ascot High Street, Ascot, SL5 7JX
Market Place
Market Place, Witney, OX28 6AG
Windsor End
Windsor End, The Old Town, Beaconsfield, HP9 2JW
The Cattle Market
Great Knollys Street, Reading RG1 7HD
Village Hall
Coke's Lane, Little Chalfont, Buckinghamshire, HP8 4UD
Grove Road Car Park
Maidenhead, SL6 1SQ
The Market Place
The Market Place, Abingdon, OX14 3HG
Wantage Market Place
Wantage, Oxfordshire
Car Park 3
Car Park 3, Ascot High Street, Ascot, SL5 7JX
Market Place
Market Place, Witney, OX28 6AG
Butchery is a craft, mastered differently in every culture. If you’re unsure of what cut you want, we highly recommend you talk to us or your butcher about what recipe or dish you have in mind. We can give you advice to ensure you get the correct age of animal and the right joint, butchered in the right way, to ensure a complete culinary success! We have given here a very brief overview of the basic cuts and their versatility.
A whole joint is ideal for a roast and can also be deboned and stuffed. Oven roast at gas mark 4-5, 180-190°C, 350-375°F. For 25 minutes per 450g/lb or 30 minutes per 450g/lb for well done. Leg meat can be diced and skewered ready for the BBQ, or cut into fabulous “Chump” steaks. The lower leg called the “Shank” is best cooked slowly.
Perfect minced, it is lovely and flavoursome and can be used in both quick-to-cook and slow cooked dishes. Ideal for recipes like Goatherd pie and moussaka, or made into burgers, meatballs and koftas.
Butchered as a saddle, chop, noisette or steak, the loin is best cooked simply to appreciate its tenderness and flavours. Rest the meat for 5-10 minutes, covered on a warm plate to experience its full potential.
Best slow cooked in a little liquid, then covered with foil to ensure minimum moisture is lost, so the meat is moist and succulent when served.
Cooked whole as a roast or cut into 7 individual cutlets and fried, grilled or griddled, it’s considered to offer the most tender cuts called the best end of neck.
We are big advocates of doing very little and cooking the meat very simply, in order to appreciate its true flavour. You can substitute any lamb/mutton recipe with goat/kid meat and be suitably impressed. We are always happy to discuss recipe ideas with our customers, and in fact encourage you to do so when ordering, so we can ensure you get the best cut and age of animal for your dish.
See all recipesWhy not try something a bit different with this delicious goats cheese stuffed chicken breast. Wrapped in streaky bacon, this is wonderful served with spring greens, roasted tomatoes or a fresh, green salad.
See the recipe