AS you are cooking your turkey for your Christmas dinner have you ever thought about swapping it for goat meat?

Laura Corbett is a leading pioneer in UK goat farming, and she is trying to change our perception of this unusual delicacy. She owns the Gourmet Goat Farmer and runs her business from a farm located in Wiltshire. They breed Does of Boar goats and raise them for meat.

She said: “Goat meat is so undervalued in this country, both in terms of its flavour and health benefits and I want to change that.”

South West Farmer:  Laura Corbett, from The Gourmet Goat Farmer. Laura Corbett, from The Gourmet Goat Farmer. (Image: The Gourmet Goat Farmer)

The animals are slaughtered locally to minimise the stress of the journey, at between nine and 12 months. Laura is currently building a butchery so that the meat can be prepared on site, together with the offal and bone marrow so there is no waste.

Laura’s herd is around 300 Boer goats, and through the use of No-Fence Technology, they are largely allowed to roam the farmland where they can freely eat the sweet grass and meadow flowers.

According to the Gourmet Goat Farmer goat meat is consumed by three-quarters of the global population and makes up 10 percent of all meat consumptions worldwide – but for some reason it is not widely consumed in the UK.

They say it may be that historically sheep have played a much larger role in British farming thanks to the importance of the wool trade, but in these days of climate concern and the drive towards regenerative farming, goats are winning every time.South West Farmer: Meat from The Gourmet Goat Farmer.Meat from The Gourmet Goat Farmer. (Image: The Gourmet Goat Farmer)


The Gourmet Goat Farmer has also said that goat meat is far superior in the health stakes too. Goat meat is a very lean meat that is lower in fat, saturated fat, and cholesterol than any other meat, including chicken.

 “We are big advocates for doing very little and cooking the meat very simply, to appreciate its true flavour,” The Gourmet Goat Farmer website states.

“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.”

So why not give it a go? 

Goatherd Pie
Forget Shepherd’s Pie, give this goat meat variety a whirl instead and prepare to wow your tastebuds!  Delicious served with sweet, fresh greens.

Serves: 4
Preparation Time: 30 mins
Cooking Time: 1 Hour


  • 500g minced goat
  • 2 tbsp rapeseed oil
  • 1 large onion, chopped
  • 2 large garlic cloves (or more to taste), grated
  • A 1-inch piece of fresh ginger, peeled and grated
  • ½ small lemon, juice, and zest
  • 2 generous tbsp hot curry powder (or medium curry powder if you prefer a milder flavour)
  • 400g tin of chopped tomatoes
  •  400g Parsnip, peeled and cut into 1-inch pieces
  • 400g Potatoes, peeled and cut into 1-inch pieces
  •  2 tsp turmeric
  • 1 green chilli, finely chopped
  • A handful of coriander leaves, chopped

South West Farmer: Goatherd Pie, recipe from The Gourmet Goat Farmer.Goatherd Pie, recipe from The Gourmet Goat Farmer. (Image: The Gourmet Goat Farmer)


  1. Pre-heat the oven to 190°C.
  2. In an oven proof pot or pan, heat 1 tbsp of oil in a saucepan, add the onion and cook on medium heat until soft.
  3. Add the garlic, ginger, lemon juice and curry powder, stir well and cook for a few minutes to release the aromas. Remove from the pan.
  4. Turn up the heat, add 1 tbsp of oil to the pan, scraping the bottom, and add the meat to brown, stir to break up any lumps and to prevent sticking.
  5. Once browned, add the onion mix, tomatoes, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Meanwhile peel the parsnips and potatoes and cut into 1-inch chunks.
  7. Put into enough cold water to cover. Add a little salt and the turmeric. Bring to the boil and simmer for 10 minutes only (you want the parsnips and potatoes firm).
  8. Drain and mash. Stir in the chilli, grated lemon zest and coriander (the mash can be quite rough, it works best with small lumps).
  9. Put the potato and parsnip mash mix evenly on top of the meat and ruffle the surface with a fork.
  10. Bake for 20 minutes until the top is crispy.
  11. Serve with fresh seasonal vegetables.