Goat meat isn’t as well known here in Yorkshire, but growing up in Nigeria it was a staple and the base for many dishes.
Celebrations called for goat meat over any other types of meats, and it is loved by most because of its unique and distinctive aroma and flavour profile, which is robust, savoury, and slightly gamey. It pairs beautifully with a variety of herbs and spices and lends itself to different cooking techniques.
Goat meat is a blank canvas that offers many possibilities in the kitchen. From slow cooked goat meat stews and pulled goat meat with Mexican flavours, to goat meat curry and Suya spiced goat meat – the possibilities are endless!
The meat is a lean protein, low in saturated fat, packed full of vitamin B and selenium and utterly delicious. Tender and succulent when cooked right, goat meat boasts a remarkable textural profile. Whether pressure cooked for tenderness, slow cooked to perfection or grilled to a smoky char, it offers a delightful mouthfeel that keeps you coming back for more.
A popular way to cook it in Nigeria is called ‘asun’. The meat is seasoned and broiled in its own juices, then grilled to perfection with different local herbs, spices and peppers.
Here is a recipe to try.
Herb-infused grilled goat skewers
- 1 kg goat meat, cubed
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 2 teaspoon cumin powder
- 2 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 2 Sprigs of fresh thyme and rosemary
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 large red onion
- Salt and pepper to taste
- Wooden skewers, soaked in water
Marinate the goat meat:
- In a bowl, combine olive oil, minced garlic, cumin powder, smoked paprika, dried oregano, smoked salt, and pepper. Crush a sprig of rosemary and thyme between your palms and mix well with the marinade to infuse
- Add the cubed goat meat to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 4 hours, or preferably overnight
Skewer the goodness:
- Cut the peppers and onions to 1inch squares
- Remove meat from fridge and mix in the peppers and onions; allow to come to room temperature
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated goat meat, peppers and onions onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Grill to perfection:
- Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally. Dip a sprig of Rosemary and thyme in seasoned oil and brush over the meat at intervals. Aim for a beautiful char on the outside while keeping the inside tender.
Serve and enjoy:
- Remove the skewers from the grill and let them rest for a few minutes. Serve these herb-infused grilled goat skewers with flat breads, roasted beets, leafy salad with pomegranate molasses dressing and fresh pomegranate seeds, couscous, a side of tzatziki or a refreshing mint yogurt sauce.
This recipe showcases the meat’s natural richness, enhanced by the herby marinade. The cumin, smoked paprika, and oregano add layers of flavour that’s both sophisticated and comforting.
It’s a versatile recipe that works as an appetiser, a centrepiece for a Mediterranean feast, or even tucked into warm flatbreads for a delightful sandwich.
A great spice mix for goat is Nigerian Suya or Yaji, which is a peanut based spice that you can buy pre-mixed. Simply add some oil and your marinade is ready.
Where to buy goat meat in the Harrogate district
In Yorkshire, you can get goat meat from the markets held in Ripley, several local farm shops, or online.
In Harrogate, Yorkshire Farmers Meat Co and Country Butchers on Leeds Road are both able to source it.
Fodder Harrogate sources its goat meat from Ben Ryder of Ripon and currently has some in stock.