Suppliers of Boer goat meat, pork, gluten free sausages, burgers and meatballs and breeders of free range boer goats, boer crosses, and rare breed pigs
                                                            SCRAPIE MONITORED, CAE ACCREDITED, JOHNES MONITORED WITH SAC

                                              CHINESE GOAT RECIPES




1 Kg fillet end leg of boer goat


4 cloves of garlic crushed/minced

4 slices of root ginger  chopped

1 onion sliced

500 ml of vegetable stock (I use stock cubes)

4 tbsp Soy sauce

2 tbsp Chilli Sauce (this can be reduced or increased according to taste)

1 tbsp Chinese 5 spice

2 tbsp Brown sugar

150 mls red wine


Combine all the sauce ingredients in a large saucepan, bring to the boil and simmer for about 20 mins.

Put meat in sauce and simmer for  about an hour, turning the meat after 30 mins.

Remove from the heat and allow meat to cool in the sauce.

When cold put into fridge (still in sauce) for about 3 hours or overnight . 

When ready remove meat from sauce and place in a suitable roasting dish, cover and cook for approx an hour in a preheated oven at 120°.  Uncover after 45 mins to allow meat to crisp up a little. (Remember that goat meat will dry out quickly if not covered or if cooked without moisture.)

To serve :

Slice meat thinly and arrange on a plate garnished with spring onions and slivers of ginger.

Either provide chinese pancakes to wrap meat in with sauces:

Plum sauce, Hoisin sauce and some soy sauce mixed with wine vinegar.



Strain sauce to remove  onion, garlic and ginger reheat and place on table to pour over sliced meat.
Eat with noodles or rice.


500 grams of boneless boer goat meat.  (I use shoulder or leg and cut it off the bone)

3 tbsp oil

2-3 cloves of garlic

4 spring onions chopped or cut in 2" length
Bunch of Pak choi rooughly chopped


2 tsp sugar

2 tsp soy sauce

2 tbsp of Sherry ( I use medium sherry but you could use sweet)


2 tbsp vegetable stock

1tsp tomato ketchup or tomato puree

2 tsp Hoisin sauce

Freeze the meat until firm but not frozen, then slice thinly.

Make up the marinade and put the meat into the marinade leaving for at least 30 minutes.

Mix the sauce ingredients together.

Heat  the oil in a wok (or frying pan) and fry the garlic for approx 1 minute, then discard.

Add the meat to the oil and  stir fry for about 3 minutes or until meat is almost cooked through.
Add the spring onions and pak choi fry for another minute.

Add the sauce and stir fry for a further minute

Serve with noodles or rice 



500  grams of diced boer goat meat

1 tbsp oil

1 medium sized red pepper sliced

1 medium sized onion thinly sliced

454 gram tin of pineapple chunks

60 grams brown sugar

60 mls white wine vinegar

2 tbsp flour

2 tbsp soy sauce

Heat a wok or frying pan over a high heat and add the oil,

Add pepper and onion and stir fry.

Remove from wok and set to one side.

If necessary add more oil, heat and then add half the meat.
 Cook until browned remove from wok and set to one side.
Repeat with the remaining meat.

Once the second batch is browned return all the meat to the wok and keep warm.

Drain the juice from the can of pineapple into a saucepan.
Add the pineapple into the wok with the semi cooked meat.

Add the flour to the pineapple juice and heat gently until the flour is dissolved into a paste.

Add the brown sugar, vinegar and soy sauce and bring to the boil stirring all the time.

Cook for one minute.

Return the pepper and onion to the wok.

Add the sauce and stir over heat until the food is hot.

Serve with rice.







Website Builder