About Us

Based just outside the village of Wray, in the Lune Valley north of Lancaster, our herd of Boer goats is now entering its forth year. The carefully home-bred goats range freely and enjoy hay from our own fields and a high quality mix, only spending time indoors during spells of bad weather in winter. Kidding time is around April and is always indoors where does and new kids spend a few weeks bonding together before going back outside. As all the goats are born and breed on our smallholding we can assure top quality meat and complete traceability.

Currently the herd is quite small but it is our aim to increase it substantially to meet the rising demand for a quality product. All our stock is ready at about 12 months when it is transported to an abattoir and butchers in Cumbria - returning boxed, vacuum packed and clearly labeled with weight and cut details.

Goat meat is eaten throughout the world. These sturdy, adaptable creatures have evolved to suit wide ranging climates and terrains. However, in Britain we have not yet woken up to the delicious potential of goat and have a tendency to view it as the poor relation to beef, lamb and pork. The myth that goat meat tastes 'goaty' is no more relevant than the idea that pork tastes 'piggy'! Good quality meat tastes much like lamb or perhaps a combination of lamb and beef with added richness.

Butchered to the same cuts as lamb, goat meat is ordered as leg, shoulder, chops and cutlets etc. The lean, low fat, tender meat can be used in a wide variety of recipes, from roasts to casseroles, chops to burgers.

Recipes - Print off and keep!