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Recipies

goat shanks on plate with mashed potatoRemember goat meat is to be cooked  as lamb would, do not over cook it.
My personal favourite is slow cooked pulled shoulder roast meat slider served with home made coleslaw and made even better served with a cider or beer.
Other favourites include:
shanks, koftas, Malaysian curry and  finger food ideas.

 

 

 

Chevon Goat Shanks in Rosemary and Tomato
8 goat shanks
Plain flour to coat shanks
2 Tablespoons olive oil
2 onions, sliced
4 cloves of garlic, sliced
1 cup of red wine
2 1/2 cups vegetable or beef stock
400g can of crushed tomatoes
I tablespoon of rosemary leaves
2 tablespoons of chopped flat leaf parsley

Toss shanks in flour to coat and shake off excess.
Place half the oil in a large pan and cook over high heat until shanks are browned.
Remove from pan once done. Add remainder of oil, and garlic and cook until golden.
Return shanks to pan. Add the wine, stock, tomatoes and rosemary to pan and bring to
boil.
Reduce heat, cover and simmer for approximately one hour. Remove shanks and continue to simmer sauce, uncovered, for around 10 minutes until it reduces and thickens.   Return shanks to pan and add parsley, salt and pepper.  Mix together and serve with creamy mashed potatoes. 

Easy BBQ Marinade for Goat Meat

Olive oil- enough to coat meat
1 clove of crushed garlic
A few springs of rosemary and thyme leaves, salt and pepper to taste

Toss together and place in a covered dish in the fridge for a few hours prior to cooking. At time of cooking brush meat with remaining oil. Great when cooking steaks or cutlets.

 

Cocktail Meatballs made from Goat Meat

500gms minced goat meat
1 egg
Salt and pepper to taste
1 onion finely diced
1 clove of garlic
Sprinkle of Masterfoods Moroccan spice and some smokey paprika. Handful of finely chopped curly parsley
¼ cup of parmesan cheese and just enough panko bread crumbs so you can roll a teaspoon full of mixture into a ball.

These can then be shallow fried in olive oil until cooked through.

Serve with a sweet chili dipping sauce or chili jam.  Best served while warm.

 

 

 

WHAT PEOPLE SAY

  • Brendan and Vanessa Mead

    We have sourced beautiful goat meat from Callemondah farm on many occasions, we have been able to introduce this beautiful meat to our family and friends through cooking! Our favourite cuts have to be the leg roasts and the diced meat, our curries have been amazing!! Keep up the good work Nicole you have opened our eyes to all the amazing ideas we can use with your product.

  • Paul Leete Executive Chef Sails Restaurant Noosa

    I had the privilege of using Callemondah Farming Company's Goat meat for the Noosa Food and Wine festival. The goat I used came in whole and was beautifully dressed and presented. I found the meat had a wonderfully clean taste and smell. The meat itself  was quite lean and was a hit with the discerning public at the food festival.

  • McStay family

    We had never tried goat meat before. We were amazed at the delicious taste and texture.  Just like lamb only better!

  • Eleanor McMullen

    Thanks for the delicious goat meat, haven't used it in cooking before but is was so tasty and tender that it won't be the last time I'll use it. look forward to experimenting with some more. Thanks Nicole

  • Bob and Debbie in Wamuran

    We have brought various cuts of this wonderfully grown and locally produced goat meat. We have used premium cuts in roasts and lessor cuts braised in red wine or in a West Indian curry. We have been completely satisfied on every occasion with this very tasty lean meat.

  • Rose Calvert Stanmore

    My partner has never eaten goat meat in his life, he found the taste sensational, especially in a curry! Recommend for everyone to try is a must! It's very yummy meat to eat, less fatty and more tasty than lamb is.

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