We need to be eating goat! Why, you ask? Well, for lots of reasons but put simply if we are drinking the milk and eating goat’s cheese then you don’t get dairy without the meat. We all understand basic biology....they are kind of a package deal. Thousands of billy goats are euthanised at birth because of the low demand for goat meat. This needs to change. Goat makes up 60% of the red meat eaten worldwide; the UK is lagging behind.  

Also, it’s delicious! Goats are built similar to lambs so you can enjoy all the same cuts such as shank, leg steak, shoulder, belly, and chops. These cuts of meat are familiar and easy to cook. 

Want to learn more about goat? Listen to Episode 10 of The Doorstep Kitchen.

Goat sarni with caramelised onions  

Think steak sandwich but with more flavour - this is a real treat. 

Serves 2  

Ingredients 

• 1 kid leg steak 

• 1 red onion 

• Splash of red wine 

• Splash of malt or balsamic vinegar - I like this apple balsamic vinegar and the ones from Orkney Craft Vinegar 

• Knob of butter  

• Splash of Worcestershire sauce  

• 1 tsp honey  

• 1 tomato – sliced  

• Lettuce  

• Your bread of choice  

• Salt and pepper  

Method 

• Take your meat out of the fridge and allow it to reach room temperature. 

• Finely slice your red onion and gently fry in a knob of butter. Be patient and cook your onions for around 15 minutes until they are very tender. 

• Add a splash of vinegar, Worcestershire sauce and red wine, and a teaspoon of honey. Turn up the heat and stir the onions for a few minutes until the liquid has reduced and the onions looks sticky and syrupy. Season with salt and pepper then remove from the heat. 

• Heat a skillet or frying pan. Lightly oil your goat steak, and when the pan is piping hot, carefully add your steak.  

• Fry for around 2 minutes on each side and then allow to rest for 5 minutes before slicing. 

• Layer up your sandwich with the garnishes, goat and caramelised onions as you like it and enjoy!