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.
Farmers for over three generations, stockmanship and a general love of the countryside runs through our genes. Our animals have always been an extension of our family, and we take pride in playing an active part in our local community, improving the biodiversity of our farmland and educating the general public. In 2017, the first arrival of our Pedigree Boer goats saw a new chapter begin. Joining our Normead family of animals which also includes a herd of White Park Cattle, The Gourmet Goat Farmer is a new exciting venture for us, enabling us to apply our farming knowledge to raising goat meat, utilising our ancient pasture and modern buildings.
In 2012, we became one of 42 members to be part of a ground-breaking, policy changing project, farming on a landscape scale for conservation, which today is called the Marlborough Downs Nature Enhancement Partnership or “Space for Nature”. With over 83% of the UK population living in urban areas we feel we have a responsibility to open our doors and educate the general public to farming. We welcome small organised groups to the farm throughout the year, and have hosted Open Farm Sunday numerous years, showcasing our work and that of neighbouring farmers.
Our pride and effort is centred around our breeding Does of Boer goats. In nurturing their needs, we can depend on them to rear their young as nature intended. The strong mothering instincts of the Doe, ensure her kids are never without and that they thrive suckling their mother’s milk for as long as she feels is needed. In rearing our animals we believe the importance of family unity and the security this gives the herd. A unique bond develops and we see relationships that depend on one another, creating a sense of calm and contentment. Browsing on our untouched pastures and hedgerows, our herd naturally look for refuge indoors when the weather turns. With spacious, comfortable housing, purposefully built, our animals seek this safe and protected environment to shelter from the unpredictable British weather. Taking pride in growing as much of the goats diet as possible on the farm, in the height of summer we make any surplus grass into hay. We store it ready for feeding the goats when sheltering inside, so there is always the best summer kissed meadow grass to eat whatever the weather!View Cuts
An incredibly lean meat, it is 40% lower in saturated fat than chicken. Low in cholesterol, it’s an ideal option for anyone following a low fat diet.
Goat meat is the highest of all the red meats in protein and iron. It’s no wonder people are embracing it with such enthusiasm!
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.
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.
Where to buy
Direct from us. We offer free delivery locally within a 15 mile radius of Avebury or you are very welcome to collect.
Please give us a call! Passionate in what we do, we want to be sure you get the right cut for the right recipe. We sell by the joint or by the carcass. No minimum spend for local deliveries. Payment by bank transfer or cash. We are currently growing our number of stockists as our business grows, we encourage you to keep asking your local butcher for goat meat. If you don’t ask, they won’t know there is a demand!
Wholesale: whole carcasses can be collected straight from our abattoir near Swindon.