- Farmdrop recommends
- Dry aged
- Grass fed
We can honestly say that no other than the Hollywood Super Star Orlando Bloom ate and enjoyed our Kid Meat when we featured on Jamie and Jimmy’s Friday Night Feast! A long marinade and a quick cook will create a epic BBQ centrepiece ideal for summer entertaining. Go for lemon, rosemary, garlic, fresh bay OR yogurt and indian spices
Just Kidding says
Only when Jamie decided to feature kid (young goat meat) in his latest series of Friday Night Feast did many realise they knew very little about the world's most widely eaten meat. As with any dairy, the animal being milked must be reproducing in order to keep the milk flowing. As males and females are born in equal quantities, the boys born to a milking nanny are largely unwanted. This is a sad fact of the dairy industry, and usually sees young males killed within hours of being born. We don't believe that and so are giving them a purpose.
These happy kids come to our farm in the Cotswolds for a pasture-based living. They are truly free-range, with access to pasture 24-hours-a-day and indoor shelter to sleep in when they choose. At somewhere between six and nine months, before they mature into goats, the kids are taken to a small local abattoir 25 miles from our farm (Broomhalls) where they are humanely slaughtered in small batches.
From time to time this product will have been frozen and so cannot be refrozen on delivery. This is allow for all round availability of a product that is produced in small batches. Freezing is natures best way of preserving food. For centuries food was stored with either salt or ice, holding in all of the key nutrients and never wasting a thing
Hung on the hook for 7 days
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
MARINATED AND BUTTERFLIED LEG OF KID Ingredients needed: 1 leg of kid, 1 handful of rosemary stalks, If possible 3 ‘stems of fresh bay’, 1 small bulb of garlic, 2 unwaxed lemons, 1 red onion Preheat the oven to 180C. If you have time, do this the night before but if not the flavours will filter through the meat when cooking as well. With your hands, crunch up the herbs and place in a plastic bag that will be large enough to fit the kid. Separate each garlic clove from the bulb but don’t peel. Crush with the thick end of a knife or the palm of your hand, cut the lemon into 6 wedges and put both into the bag with a good glug of olive oil. Peel the red onion and cut into wedges. Add the kid to the bag and tie a knot pushing out all the air as you do so. Massage the kid and herbs together and leave in the fridge overnight or for as long as you have. (If you don’t have time for this line a baking tray with baking paper and place 3/4s of the herb mix onto the bottom of the tray. Season the kid with salt and pepper and place into the tray skin side up adding the remainder of the herb mixture on to the skin of the kid.) Take the kid out of the fridge and leave to bring to room temperature. Season the meat on both sides and place with the herbs, onto a lined baking tray. Roast in the oven for 35 – 40 minutes, the kid will be cooked and slightly pink in the middle. (If you prefer it well cooked then keep in the oven for a few more minutes.) Leave to stand for 10 minutes before carving. Serve with a good salsa verde and serve with a roasted butternut squash, cherry tomato and broccoli salad.
Meet Just Kidding
Five years ago, the UK’s first commercial outdoor-reared billy goat farm came to life. There were no guidelines. No government support bodies. It was a project that really had to start from nothing. ‘We’ve learnt as we’ve gone along,’ says Lizzie Dyer, who set up Just Kidding at Dartland Farm in the Cotswolds Brought up on a traditional mixed farm in Somerset, Lizzie grew up all too aware of the fate of male offspring in the dairy business, dispatched at birth because they can’t produce milk. After travelling the world and discovering how delicious and versatile goat meat could be, Lizzie returned to the UK determined to combine sustainable farming with a solution to the huge waste of billy kids in the industry. ‘There’s an opportunity to say, why don’t we take something that’s being wasted, farm it and rear it in a sustainable way. And produce quality meat at the end of it?’ says Lizzie. ‘The goat dairy industry is well established, but rearing kid meat is in its infancy. There should be lots of us doing it.’ Lizzie’s degree in agriculture took her to the Cotswolds where she met Jamie. Jamie had built Dartland Farm from scratch and at just 25, Lizzie launched her business, buying unwanted billy kids from nearby dairy farmers and rearing them to sell as meat. Lizzie is one of few British farmers raising her billy kids outdoors and free-range. It’s this small-scale farming that produces grass-fed meat unlike any other goat meat available in the UK. The farm itself focuses on sustainability with native hedges, over 500 tree varieties, an almost entirely self-sufficient water supply and solar-powered electric fences. A feature on Jamie Oliver’s Channel 4 TV series, Jamie and Jimmy’s Friday Night Feast, launched a campaign to recognise kid meat as a healthy, tasty and sustainable alternative to chicken and beef. And there’s no doubt about it: public interest and restaurant menus are cottoning on. Just Kidding now supply restaurants around the country. Kid meat is tender, and delicate and sweet in taste, and it’s as versatile as lamb. Nutritionally, kid goat is lower in sat-fat and just as high in protein when compared to beef, pork, lamb and chicken, making it a healthy - and tasty - source of red meat. Lizzie recommends playing around with different cuts and swapping them into your favourite dishes. Look out for marinated rack of kid and slow-cooked kid leg shawarma recipes coming on the site soon.Find out more